The Best M&M Pancakes Recipe

Now, if you’ve followed me for awhile, you know that I focus a lot on healthier recipes. But I also preach a balanced lifestyle, which definitely includes chocolate!

We typically have pancakes for dinner every Saturday night. It’s just a tradition; I make pancakes and we watch a movie as a family. And I usually stick to the same pancake recipe.

But this time I wanted to branch out and make things fun- so I bought some miniature M&Ms! Their bright colors add a special pop to an otherwise standard breakfast.

I modified my favorite pancake recipe to add the M&Ms and a little extra nutrition- but I’ll go over that below.

All purpose flour and whole wheat flour: I wanted fluffy pancakes but also a little extra fiber; so that’s why I’m using both flours. Feel free to just use all-purpose flour if that’s what you have!

Baking powder

Baking soda

Salt

Milk: I use regular cow’s milk but you can use a dairy-free version if needed!

Eggs

Sugar: Just a little bit, to add some sweetness.

Olive oil: I typically use this instead of butter because of the unsaturated fats. Feel free to use butter instead!

Vanilla extract

Miniature M&Ms: I use the mini kind because I feel it mixes into the pancake batter much more easily. Regular M&Ms will work too, though!

The cool thing about M&Ms is that you can buy different colors and use for a special occasion. Christmas morning, Valentine’s Day, Halloween… if the M&Ms have a color for it, you can get into the holiday spirit for it!

Also: For some extra chocolatey goodness, you can add a 1/4 cup of cocoa powder to make CHOCOLATE M&M pancakes!

Scroll down to the recipe card to get the exact amounts of each ingredient.

In a large bowl, mix together the dry ingredients.

In a medium mixing bowl, mix together the wet ingredients.

Pour the wet ingredients into the dry and stir gently to combine.

Add the M&Ms and use a spatula to fold them in.

Spray a hot griddle or frying pan with cooking spray and drop the pancake batter on using a 1/4 cup.

Cook 1-2 minutes on each side, on medium heat, until the top of the pancakes are golden brown. You’ll know it’s time to flip when little holes appear on the top. Repeat using the remaining batter until all pancakes are done!

You can serve these with whipped cream on top, extra M&Ms, chocolate syrup, or maple syrup!

Once the pancakes have fully cooled, put them in an airtight container and store in the fridge. They’ll stay fresh for 5-6 days.

To reheat them, I either microwave for 20-25 seconds, or put them in a toaster oven to crisp them up again.

This is the best way I know to freeze pancakes or other baked goods, and I do it often!

When the pancakes have fully cooled, place them in a single layer on a wire rack. Set a baking sheet under it if you need to, and place in the freezer for a few hours. You can then transfer them to a labeled gallon-size freezer bag.

Pancakes will stay fresh in the freezer up to 3 months. They’re still safe to eat after that, but you just risk them getting freezer burnt!

Use these pancakes as a special treat or a weekly dinner tradition! This may end up being one of your favorite pancake recipes!