Chocolate Pancakes

Light and fluffy Chocolate Pancakes loaded with chocolate chips and topped with an irresistible homemade chocolate sauce. Enjoy a gourmet breakfast any day of the week!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 283kcal

Author John Kanell

Equipment

Large skillet
Mixing Bowls

Ingredients

1¼ cups all-purpose flour (150g)
¼ cup unsweetened cocoa powder (25g)
¼ cup granulated sugar (50g)
2 teaspoons baking powder
1 teaspoon salt
¾ cup whole milk (180ml)
2 large eggs
4 tablespoons unsalted butter melted plus more for cooking (56g)
2 teaspoons vanilla extract
½ cup semi-sweet chocolate chips (90g)

Chocolate Sauce:

¾ cup semi-sweet chocolate chips (135g)
¾ cup heavy cream (180ml)

Instructions

For the Pancakes:

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined. Pour the wet mixture into the dry mixture and stir together until almost combined. Add the chocolate chips and stir them in a few times, then set the batter aside. (A few lumps in the batter are okay!)
Heat a large non-stick skillet over medium heat. Lightly grease with butter. Working in batches, drop the batter into the skillet using about ¼ cup per pancake. Cook until the edges are set and lots of bubbles have formed on top of each pancake, about 3 minutes.
Carefully flip and continue cooking until golden brown, and the centers feel springy when you press on them, 1 to 2 minutes. Transfer to a plate and keep warm. (An oven set at 200°F does this task well.)

For the Chocolate Sauce:

Heat the cream in a small saucepan over medium heat just until steaming (do not let it boil). Remove from the heat. Add the chocolate chips and stir until smooth. Serve the sauce over the warm pancakes.

Notes

Let the batter rest. Before you begin pouring the batter into the pan, let the prepared batter rest on the counter for a couple of minutes. This will give the flour time to hydrate, which makes the pancakes extra light and fluffy once cooked.
Use a nonstick pan. This will go a long way in cooking the pancakes to perfection and helps with easy flipping so the batter does not stick. I still recommend lightly greasing the hot pan with butter to prevent sticking and to add a delicious flavor.
Grease the pan between pancakes. Be sure to add a little butter or nonstick spray in between making each pancake batch so the batter does not stick to the pan. You don’t want burnt pancakes!
Don’t rush the cooking time. It can be tempting to flip the pancakes sooner than they may be ready. Make sure you wait until bubbles begin to form (and pop!) in the batter on the top of the pancake before flipping it. Depending on how warm your skillet is, it can take 3 up to 5 minutes. The bottom of the pancake should be golden and set, and slide onto your spatula easily when it’s ready to flip.

Nutrition