In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Indulge in Decadence: The Ultimate Chocolate Pancakes Recipe

Who doesn’t love pancakes for breakfast? Now imagine them infused with the rich flavor of chocolate, paired with a silky chocolate sauce. Perfect for brunch, dessert, or a special breakfast treat, these Chocolate Pancakes are sure to become a family favorite. Let’s dive into this delightful recipe that promises to satisfy your sweet tooth!

Ingredients

For the Pancakes

• 1¼ cups all-purpose flour (150 grams)
• ¼ cup unsweetened cocoa powder (21 grams)
• ¼ cup granulated sugar (50 grams)
• 1½ teaspoons baking powder (6 grams)
• ¼ teaspoon kosher salt
• 1 cup milk (227 grams)
• 2 large eggs (100 grams)
• 2 tablespoons vegetable oil (25 grams)
• ½ teaspoon pure vanilla extract (2 grams)
• ½ cup semisweet chocolate chips (85 grams)

For the Chocolate Sauce

• 1¼ cups semisweet chocolate chips (213 grams, plus more for topping)
• ½ cup heavy cream (114 grams)

Instructions

Making the Pancakes

1. Whisk Dry Ingredients: In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Whisk until evenly mixed.

2. Whisk Wet Ingredients: In a separate medium bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract until well combined.

3. Combine: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently mix until just combined. Be careful not to over-mix—it’s okay if the batter is a little lumpy. Gently fold in the chocolate chips.

4. Cook Pancakes: Heat a large skillet or griddle over medium heat. Lightly grease with nonstick spray. Pour the batter into the skillet using a ¼-cup measuring cup. Cook for about 1 minute on each side, or until each side is golden brown. Transfer the cooked pancakes to a plate and cover with foil to keep warm. Repeat with the remaining batter.

Making the Chocolate Sauce

5. Melt Chocolate: Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until the chocolate is completely melted.

6. Mix with Cream: Pour the heavy cream into the melted chocolate and whisk until the mixture is silky and smooth.

Serve

7. Garnish and Serve: Serve the warm pancakes drizzled with chocolate sauce and a sprinkle of additional chocolate chips for an extra indulgent touch.

Becky’s Tips

• No Over-Mixing: To achieve fluffiness, mix the batter just until the dry ingredients are moistened. Over-mixing can result in dense pancakes.
• Prep Ahead: The pancake batter can be prepared the night before and stored in the refrigerator, covered.
• Temperature Control: Adjust the skillet temperature as needed. If it’s too hot, the pancakes will burn; too low and they will spread excessively.

Storage

• Store leftover pancakes in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months.

Nutrition Information (Per Pancake)

• Calories: 358 kcal
• Carbohydrates: 36g
• Protein: 6g
• Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 152mg
• Fiber: 4g
• Sugar: 18g

Note:

Nutritional information is automatically calculated and should be used as an approximation.

These Chocolate Pancakes are a feast for the senses, combining the classic comfort of pancakes with the luxurious taste of chocolate. Whether you’re serving them for a weekend breakfast or a special dessert, they’re sure to impress. Enjoy this delightful treat and savor every bite!

Chocolate Pancakes

Start your day with these fluffy and rich chocolate pancakes, perfect for chocolate lovers.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 358

Ingredients Equipment Method Notes

Ingredients

  

For the Pancakes

• 150 g all-purpose flour
• 21 g unsweetened cocoa powder
• 50 g granulated sugar
• 6 g baking powder
• 1 tsp kosher salt
• 227 ml milk
• 100 g large eggs
• 25 g vegetable oil
• 2 g pure vanilla extract
• 85 g semisweet chocolate chips

For the Chocolate Sauce

• 213 g semisweet chocolate chips plus more for topping
• 114 g heavy cream

Equipment

• Skillet

Method

 

1. In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and salt together.
2. In a medium bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together.
3. Pour the wet ingredients into the dry ingredients and use a spatula to mix until the batter is just combined. Gently fold in the chocolate chips.
4. Heat a large skillet or griddle over medium heat. Grease the pan with nonstick spray.
5. Pour the batter into the skillet using a ¼-cup measuring cup. Cook for about 1 minute on each side, until browned. Transfer the cooked pancakes to a plate and wrap with foil. Repeat with the remaining batter.
6. Make the chocolate sauce. Place the chocolate chips in a microwave-safe bowl. Microwave the chocolate chips in 30-second increments, stirring in between each, until completely melted.
7. Pour the heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.
8. Serve the pancakes with chocolate sauce and a sprinkle of chocolate chips.

Notes

For extra flavor, add a pinch of cinnamon to the batter. Serve with fresh berries or whipped cream for added indulgence.