Description
These rich and fluffy Chocolate Pancakes are an indulgent breakfast treat that combines the deep flavor of cocoa with melty chocolate chips both inside and as a warming sauce. Perfectly tender with a slight espresso kick, these pancakes are easy to make on the stovetop and can be topped with a luscious homemade chocolate sauce for extra decadence.
Ingredients
Dry Ingredients
- 1¾ cup (210 g) all-purpose flour
- ¼ cup (20 g) Dutch process cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup (240 ml) milk, room temperature
- ¼ cup (60 ml) melted butter
- 1 teaspoon vanilla extract
Add-ins and Toppings
- ½ cup (85 g) mini or regular chocolate chips
- 4 oz. chopped chocolate or chocolate chips (for sauce)
- ½ cup (120 ml) heavy cream (for sauce)
Instructions
- Mix Dry Ingredients: Sift the all-purpose flour, Dutch process cocoa powder, baking powder, espresso powder, and salt together into a large mixing bowl. Add the granulated sugar and whisk thoroughly until all ingredients are well combined. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs until smooth. Add the milk, melted butter, and vanilla extract, whisking these together until the mixture is smooth and well combined.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter should be slightly lumpy; avoid overmixing to keep pancakes tender. Stir in the chocolate chips, or reserve them for topping during cooking if preferred.
- Preheat Skillet: Heat a non-stick skillet or griddle over low to medium heat. Let the batter rest for about 30 minutes for best texture. Melt a little butter, coconut oil, or other cooking oil on the hot skillet. Drop a small amount of batter to test if the skillet is ready—bubbles should form and not burn quickly.
- Cook Pancakes: Using a ¼ cup (59 ml) measuring cup, pour the batter onto the skillet. Cook until bubbles appear on the surface and the edges begin to set, about 3 to 4 minutes. Flip carefully and cook the other side for an additional 1 to 2 minutes until cooked through and golden.
- Finish and Serve: Transfer cooked pancakes to a cooling rack or plate. Continue cooking remaining batter, adjusting heat as necessary. Serve the pancakes warm.
- Make Chocolate Sauce (Optional): In a microwave-safe bowl, combine the chopped chocolate or chocolate chips with heavy cream. Heat in 20-second intervals, stirring well between each, until the mixture is smooth and forms a glossy sauce. Drizzle over pancakes before serving for extra chocolatey indulgence.
Notes
- Resting the batter improves texture by allowing the flour to hydrate.
- Using Dutch process cocoa powder provides a richer chocolate flavor and darker color.
- Espresso powder intensifies the chocolate taste without adding a coffee flavor.
- Adjust the heat of your skillet as needed to avoid burning pancakes.
- Chocolate chips can be added inside the batter or sprinkled on top while cooking.
- For dairy-free options, substitute milk and butter with plant-based alternatives and use dairy-free chocolate and cream substitutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
