There’s something truly magical about waking up to a stack of fluffy, rich Chocolate Pancakes with Chocolate Sauce and Chips Recipe that instantly satisfies your chocolate cravings while still feeling like a cozy, comforting breakfast. This recipe combines the deep flavor of cocoa in the batter with melty chocolate chips baked right in, topped with a velvety chocolate sauce that feels indulgent without being overly complicated. Whether you’re making this for a weekend treat or a special occasion, these pancakes are guaranteed to bring joy to your morning and make your kitchen smell like pure happiness.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the careful balance of each ingredient, creating pancakes that are both fluffy and intensely chocolatey. Every component plays a role, from the cocoa powder giving that rich color and flavor to the semisweet chocolate chips that melt in your mouth for a bit of surprise with every bite.
- All-purpose flour: The base of your pancakes, providing structure and tenderness.
- Unsweetened cocoa powder: Adds that deep chocolate flavor and a beautiful dark hue.
- Granulated sugar: Sweetens the batter without overpowering the bittersweet chocolate.
- Baking powder: Helps the pancakes rise nice and fluffy.
- Kosher salt: Enhances all the flavors and balances the sweetness.
- Milk: Creates a smooth batter and adds moisture for soft pancakes.
- Large eggs: Binds the ingredients and adds richness.
- Vegetable oil: Keeps the pancakes tender and prevents sticking.
- Pure vanilla extract: Brings out the chocolate notes and adds warmth.
- Semisweet chocolate chips: Mixed into the batter for pockets of molten chocolate.
- Additional semisweet chocolate chips: Used for melting into the luscious chocolate sauce.
- Heavy cream: Makes the chocolate sauce smooth, creamy, and decadent.
How to Make Chocolate Pancakes with Chocolate Sauce and Chips Recipe
Step 1: Whisk the Dry Ingredients
Start by combining the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and kosher salt in a large bowl. Mixing these dry ingredients well ensures that every pancake has an even chocolate flavor and rises perfectly. This step sets the foundation for the tender pancakes you’re about to enjoy.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, vegetable oil, and pure vanilla extract until smooth. The eggs provide richness, while the milk and oil create a batter that’s just the right consistency for those fluffy pancakes you love.
Step 3: Combine the Batters and Fold in Chocolate Chips
Slowly pour the wet ingredients into the dry mixture and gently stir with a spatula until combined but still slightly lumpy. Be careful not to overmix, which can make pancakes tough. Then, lovingly fold in half a cup of semisweet chocolate chips that’ll melt into sweet pockets as you cook.
Step 4: Heat and Prepare Your Cooking Surface
Warm a large skillet or griddle over medium heat and lightly grease it with nonstick spray or a bit of oil. Having the pan at the right temperature is key for even browning and that perfect fluffy texture.
Step 5: Cook the Pancakes to Perfection
Using a ¼-cup measuring cup, scoop the batter onto the hot skillet. Cook each pancake about a minute on each side or until you see bubbles on top and the bottom is a rich chocolate-brown. Transfer cooked pancakes to a plate and keep them warm by wrapping them in foil as you cook the rest.
Step 6: Prepare the Chocolate Sauce
In a microwave-safe bowl, microwave the remaining semisweet chocolate chips in 30-second bursts, stirring in between, until smooth and melted. This slow melting ensures your sauce stays silky without scorching.
Step 7: Whisk in the Heavy Cream
Pour the heavy cream into the melted chocolate and whisk until it’s smooth and luscious. This sauce will be the crowning glory of your pancakes, adding an extra layer of creamy chocolate bliss.
Step 8: Serve with Chocolate Sauce and Extra Chips
Drizzle the warm chocolate sauce all over the stack of pancakes and sprinkle with extra chocolate chips for that irresistible melty and crunchy contrast. Now, it’s time to dig in and savor every bite!
How to Serve Chocolate Pancakes with Chocolate Sauce and Chips Recipe
Garnishes
Adding garnishes can take these pancakes from wonderful to absolutely show-stopping. Fresh berries like raspberries or strawberries add a bright contrast and a touch of tartness, while a dollop of whipped cream brings a light fluffiness to balance the rich chocolate. Don’t shy away from a sprinkle of powdered sugar for that elegant look.
Side Dishes
To complement your decadent chocolate pancakes, consider serving a side of crispy bacon or savory sausage to add a salty kick. Fresh fruit salad or a simple green smoothie can also brighten up the meal, balancing indulgence with freshness and color.
Creative Ways to Present
Stack your pancakes tall and drizzle the chocolate sauce in a cascading waterfall effect. Serve them on a beautiful plate with edible flowers or mint leaves for a fancy brunch vibe. For a fun twist, layer the pancakes with layers of chocolate sauce and whipped cream, creating a decadent pancake cake that everyone will love.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover pancakes (which is a delicious problem to have), store them in an airtight container in the refrigerator for up to 2 days. To keep them from drying out, place a sheet of parchment paper between each pancake.
Freezing
Chocolate Pancakes with Chocolate Sauce and Chips Recipe freeze beautifully! Lay the pancakes flat separated by parchment paper on a baking sheet and freeze until firm. Transfer the frozen pancakes to a freezer-safe bag or container and they’ll keep for up to 2 months. This makes for a fantastic quick breakfast.
Reheating
For perfectly reheated pancakes, pop them in the toaster or microwave until warmed through. If frozen, reheat from frozen or thaw in the fridge overnight first. Warm the chocolate sauce gently in the microwave or on the stove to drizzle over the reheated pancakes for that fresh-from-the-kitchen experience.
FAQs
Can I use milk alternatives in this recipe?
Absolutely! Feel free to substitute regular milk with almond, oat, or soy milk. Just make sure it’s unsweetened or lightly sweetened to maintain the perfect flavor balance in your Chocolate Pancakes with Chocolate Sauce and Chips Recipe.
What’s the best way to prevent pancakes from sticking to the pan?
Using a nonstick skillet or griddle, lightly greased with a bit of oil or nonstick spray, is the best way. Additionally, make sure the pan is properly heated before pouring the batter—too cold, and pancakes tend to stick; too hot, and they burn.
Can I make these pancakes gluten-free?
You can! Substitute the all-purpose flour with your favorite gluten-free flour blend. Just keep in mind that the texture might be slightly different, but still delicious.
How do I know when to flip the pancakes?
Look for bubbles forming on the surface and edges that start to look set. This usually takes about a minute cook time on medium heat. Flip gently and cook for another minute until browned and cooked through.
Is the chocolate sauce too rich? Can I adjust it?
If you prefer a lighter sauce, you can reduce the amount of chocolate chips or add a bit more heavy cream to thin and mellow it out. You could also sprinkle fresh fruit or nuts on top to add texture and cut through the richness.
Final Thoughts
If you’re looking for a chocolate lover’s dream that’s simple to make and utterly satisfying, this Chocolate Pancakes with Chocolate Sauce and Chips Recipe is a must-try. It’s a wonderful way to start your day or impress guests with something truly special. Trust me, once you try these, they’ll become your go-to recipe for any morning you want to make a little extra special. Enjoy every fluffy, chocolatey bite!
Print
Chocolate Pancakes with Chocolate Sauce and Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Description
These decadent Chocolate Pancakes are a chocolate lover’s dream, featuring a perfectly fluffy batter infused with cocoa and studded with semisweet chocolate chips. Topped with a luscious homemade chocolate sauce, this recipe yields ten rich and satisfying pancakes, ideal for a special breakfast or brunch treat.
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 1 cup milk (227 grams)
- 2 large eggs (100 grams)
- 2 tablespoons vegetable oil (25 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Chocolate Components
- ½ cup semisweet chocolate chips (85 grams) – for batter
- 1¼ cups semisweet chocolate chips (213 grams, plus more for topping)
- ½ cup heavy cream (114 grams)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and kosher salt until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk the milk, eggs, vegetable oil, and pure vanilla extract until the mixture is smooth and homogenous.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing. Fold in the ½ cup semisweet chocolate chips carefully to distribute them evenly throughout the batter.
- Preheat skillet or griddle: Heat a large skillet or griddle over medium heat and lightly grease it with nonstick spray or a small amount of oil to prevent sticking.
- Cook pancakes: Using a ¼-cup measuring cup, pour portions of batter onto the hot skillet. Cook each pancake for about 1 minute per side, or until they develop a light brown crust and are cooked through. Transfer finished pancakes to a plate and cover with foil to keep warm. Repeat with remaining batter.
- Prepare chocolate sauce: Place 1¼ cups of semisweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until the chocolate is fully melted and smooth.
- Finish sauce: Pour the heavy cream into the melted chocolate and whisk vigorously until the sauce is silky, smooth, and glossy.
- Serve: Serve the warm chocolate pancakes topped generously with the chocolate sauce and an extra sprinkle of chocolate chips for an indulgent finish.
Notes
- Do not overmix the pancake batter to keep pancakes light and fluffy.
- Keeping cooked pancakes wrapped in foil helps retain warmth while finishing the batch.
- Use nonstick spray or a light coating of oil to ensure pancakes don’t stick to the pan.
- You can substitute whole milk with any milk alternative, though results may vary slightly.
- The chocolate sauce can be made ahead and gently warmed before serving.
- For extra indulgence, add a dollop of whipped cream or fresh berries on top.
