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A delicious plate of Chocolate Pancakes

Chocolate Pancakes

Indulge in these rich and fluffy chocolate pancakes drizzled with a silky chocolate sauce. Perfect for a sweet breakfast or brunch treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 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
  • 0.25 tsp kosher salt
  • 227 g 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 g heavy cream

Equipment

  • Skillet

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 ensure fluffiness. The batter can be prepared the night before and stored in the fridge. Adjust the skillet temperature to avoid burning the pancakes.