In your kitchen

Last Minute Mother's Day Treat!

image of syrup pouring over cookie dough pancakes

Happy Mother’s Day!! Nothing warms mom’s heart more than being responsibility free (at least for a couple hours!). Treat mom to a relaxing breakfast in bed this Mother’s Day with this sweet recipe guaranteed to make you the favorite. 

Whether you have a mom you want to impress, you’re a dog mom who’s treating herself or YOU’RE the mom and prefer sweets over anything, this easy to make breakfast treat is for you! 

For the Cookie Dough 

  • ¾ cup cake mix (¼ box)
  • ¾ cup plus 1 tablespoon heat-treated all-purpose flour (we made this easy for you, buy it here!)
  • 1 tablespoon cornstarch 
  • ½ teaspoon salt
  • ¾ stick (6 tablespoons) unsalted butter, at room temperature
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons pasteurized egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sprinkles

For the Pancakes 

  • 2 ½ cups all-purpose flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups milk
  • 2 whole eggs
  • 2 tablespoons canola oil
  • ¼ cup semisweet chocolate chips
  • ¼ cup white chocolate chips
  • ¼ cup sprinkles

Make the cookie dough. Heat-treat the cake mix. Once the cake mix has cooled completely, in a medium bowl, whisk together the cake mix, flour, cornstarch, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth about 2 minutes. Add the sugars and mix on medium until light and fluffy; about 4 minutes. Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix until fully incorporated, about 2 minutes.

Add half of the cake mix mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Scrape the bowl and mix a final 15 seconds.

Remove the bowl from the mixer and use a rubber spatula to fold in the sprinkles, Set in the refrigerator to chill while you prepare the pancake batter.

Make the pancakes. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and oil. Create a well in the center of the flour mixture and pour the milk mixture into it. Whisk until the mixture is smooth. Add both chocolate chips and the sprinkles and stir to evenly disperse them throughout the batter.

Heat a nonstick skillet or griddle over medium heat and remove the cookie dough from the fridge. Use a 1⁄4-cup measuring cup to slowly pour the batter onto the skillet. Use your fingers to break off teaspoon-size chunks of cold cookie dough and drop 4 to 5 pieces of dough onto the top of each pancake. Cook until small bubbles form and the bottom is fully set and lightly golden. Flip and cook on the opposite side until lightly golden. Repeat with the remaining batter and cookie dough.

Serve warm with your favorite pancake toppings.

If you manage to have any left over store pancakes in an airtight container in the refrigerator for up to 1 week. Reheat in a buttered skillet over medium heat, about 1 minute on each side.

Enjoy and don't forget to tag us in your dōlicious creations! @cookiedonyc