Irresistible Chocolate Pancakes: A Decadent Breakfast Delight

There’s something undeniably comforting about pancakes, and when they come infused with the rich, velvety taste of chocolate, they transform into a truly indulgent treat. Whether you’re planning a special weekend breakfast or simply looking to satisfy that chocolate craving, chocolate pancakes are the perfect choice. In this comprehensive guide, we’ll walk you through how to make these delicious pancakes, accompanied by a luscious chocolate sauce that will elevate your breakfast experience.

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

Step 1: Prepare the Dry Ingredients

In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and kosher salt. Whisk them together until they’re thoroughly mixed. This ensures that the dry ingredients are evenly distributed and ready to blend seamlessly with the wet ingredients.

Step 2: Mix the Wet Ingredients

In a separate medium bowl, whisk together the milk, eggs, vegetable oil, and pure vanilla extract. This mixture will add moisture and flavor to your pancakes, creating that soft and fluffy texture we all adore.

Step 3: Combine the Ingredients

Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently mix until the batter is just combined. Be careful not to over-mix, as this can make the pancakes tough. Once combined, fold in the semisweet chocolate chips, ensuring they’re evenly distributed.

Step 4: Cook the Pancakes

Heat a large skillet or an electric griddle over medium heat and lightly grease it with nonstick spray. Using a ¼-cup measuring cup, pour the batter onto the skillet and cook each pancake for about 1 minute on each side, or until golden brown. Transfer the cooked pancakes to a plate and cover them with foil to keep warm. Repeat the process with the remaining batter.

Step 5: Make the Chocolate Sauce

In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second increments, stirring in between each, until the chocolate is completely smooth. Add the heavy cream to the melted chocolate and whisk until the sauce is silky and well-combined.

Step 6: Serve

Drizzle the warm chocolate sauce over your stack of pancakes and sprinkle some additional chocolate chips on top for an extra touch of decadence. Serve immediately and enjoy every bite!

Equipment You’ll Need

• Kitchen Scale (optional for precise measurements)
• Cast Iron Skillet or Electric Griddle

Becky’s Tips

• Batter Caution: Avoid over-mixing the pancake batter. Mix until you no longer see dry flour, but stop once everything is incorporated. Over-mixing can lead to dense pancakes.
• Make Ahead: You can prepare the pancake batter the night before and store it covered in the refrigerator. This can save you time during busy mornings.
• Temperature Control: Adjust the heat of your skillet as needed. Too hot and the pancakes will burn; too cool and they might spread too much.

Storage

Store any leftover chocolate pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. Reheat in the microwave or oven before serving.

Nutrition Information

Each serving (1 pancake) provides approximately 358 kcal, 36g carbohydrates, 6g protein, and 21g fat. Please note that nutritional values are calculated automatically and should be considered approximations.

Indulge in these delicious chocolate pancakes for an unforgettable breakfast experience. Whether you top them with fresh fruit, whipped cream, or simply enjoy them with their luscious chocolate sauce, they’re sure to become a family favorite. Happy cooking!

Chocolate Pancakes

These fluffy chocolate pancakes are a delicious treat for breakfast or brunch. Drizzle with chocolate sauce for an extra indulgent touch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 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
• 1/4 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 ml heavy cream

Equipment

• Cast Iron Skillet
• Electric Griddle

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

Don’t over-mix the pancake batter to keep them fluffy. The batter can be prepared the night before and refrigerated. Adjust skillet temperature to avoid burning. Store in an airtight container for up to 4 days or freeze for up to 3 months.