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
Scale
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.
