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Prep Time:20 mins
Cook Time:5 mins

What’s better than chocolate pancakes? Chocolate pancakes paired with tart, punchy strawberry maple sauce smothered on top. This recipe is easy to make and easier to savor. Switch up your morning stack or devour for an after-hour treat—either way, you’ll feel happy and nourished after this delectable dish.

Recipe provided by Bella Karragiannidis


For the maple strawberry sauce:

  • 8oz strawberries, hulled & chopped
  • 1/2 cup maple syrup
  • 3 teaspoons water
  • 3 teaspoons cornstarch


For the whipped cream:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar


For the chocolate pancakes:

  • 2 cups Dark Chocolate Kodiak Power Cakes Flapjack & Waffle Mix
  • 1-1/2 cups milk or water


For the maple strawberry sauce:

  1. Combine the prepared strawberries & the maple syrup in a medium saucepan and cook over medium heat for about 5 minutes, stirring often.
  2. While the strawberries and maple syrup cook, combine the water & cornstarch in a small dish, stir until well combined.
  3. Once strawberries have cooked for 5 minutes, add the cornstarch slurry to the strawberries and stir, cooking for another 2 minutes until strawberry sauce is thickened.
  4. Turn off heat and leave to cool down while you prepare the rest of the recipe.


For the whipped cream:

  1. Add cold heavy cream to a medium bowl.
  2. Sift in 2 tbsp of powdered sugar.
  3. Whisk until soft peaks form, about 5 minutes.
  4. Keep cold in the refrigerator until time to serve.


For the chocolate pancakes:

  1. Stir together the Kodiak Mix with the milk (or water) until batter is combined (do not over beat).
  2. Pour ¼ cup of batter onto a heated and greased pan or griddle.
  3. Cook on medium-high heat, or 375°F until bubbles form on the top.
  4. Flip and continue to cook until golden brown.
  5. Repeat with the remaining batter.

To serve, top pancakes with a dollop of whipped cream and drizzle of maple strawberry sauce.

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