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A delicious plate of Chocolate Pancakes

Chocolate Pancakes

Indulge in these rich and fluffy chocolate pancakes, perfect for a decadent breakfast or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 pancakes
Course: Breakfast, Dessert
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
  • 0.25 tsp kosher salt
  • 227 ml milk
  • 100 g large eggs approximately 2 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. Pour the batter into the skillet using a ΒΌ-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.
  5. 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.
  6. Pour the heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.
  7. Serve the pancakes with chocolate sauce and a sprinkle of chocolate chips.

Notes

For extra fluffiness, don't over-mix the batter. The pancakes can be stored in the fridge for up to 4 days or frozen for up to 3 months.