Chocolate Pancakes Recipe
Chocolate pancakes are decadent, rich, thick and fluffy chocolate pancakes filled with sweet and gooey chocolate chips. These melt in your chocolate chocolate chip pancakes are easy to make using basic pantry ingredients and make the best pancakes for an indulgent breakfast everyone will love.
Equipment
- 1 fine mesh strainer or sifter
- 1 ¼ cup (59 ml) measuring cup optional
- 1 large pan or griddle
Ingredients
Chocolate Pancakes
- 1¾ cup (210 g) all purpose flour
- ¼ cup (20 g) Dutch process cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon espresso powder
- ¼ teaspon salt
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) milk, room temperature
- ¼ cup (60 ml) melted butter
- 1 teaspoon vanilla extract
- ½ cup (85 g) mini or regular chocolate chips
Chocolate Sauce
- 4 oz. chopped chocolate or chocolate chips
- ½ cup (120 ml) heavy cream
Instructions
- Sift the flour, cocoa powder, sugar, baking powder, espresso powder and salt together into a large mixing bowl. Add the sugar into the bowl and whisk util everything is well combined. Set aside.1¾ cup (210 g) all purpose flour , ¼ cup (20 g) Dutch process cocoa powder, 1 tablespoon baking powder, 1 teaspoon espresso powder, ¼ teaspon salt, ½ cup (100 g) granulated sugar
- In another bowl, whisk the eggs until smooth. Whisk in the milk, melted butter and vanilla extract together until smooth and well combined.2 large eggs, room temperature, 1 cup (240 ml) milk, room temperature, ¼ cup (60 ml) melted butter, 1 teaspoon vanilla extract
- Whisk the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. Stir in some chocolate chips. Alternatively, you can wait to top the chocolate pancakes with chocolate chips once the pancakes are cooking on the pan or griddle.½ cup (85 g) mini or regular chocolate chips
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. For the best chocolate pancakes, rest the batter for about 30 minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. On a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet.
- Using a ¼ cup (59 ml) measuring cup, drop the chocolate chocolate chip pancake batter onto the hot skillet. When bubbles start to form on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 1 -2 minutes.
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible.
- If you would like to top the pancakes with the chocolate sauce, add the chocolate chips and heavy cream to a microwave safe bowl. Heat the chocolate chips and heavy cream in 20 second increments, stirring in between until the heavy cream and chocolate chips form a sauce.4 oz. chopped chocolate or chocolate chips, ½ cup (120 ml) heavy cream
Notes
Serve: Pancakes are the perfect dish to use any toppings you like. They would be especially delicious with the suggested chocolate sauce, Strawberry Glaze or fresh fruit, whipped cream and maple syrup.
Store: Place the pancakes in an airtight container for up to 5 days in the fridge. However, these chocolate pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
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