Fluffy, decadent chocolate pancakes are a sweet way for chocolate lovers to start their day. Rich chocolate in every bite and topped with a homemade gooey caramel sauce.
In a medium mixing bowl, whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth.
In a separate mixing bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl.
Add the egg mixture and whisk until just combined. Don't overmix. Lumps are okay.
Fold in chocolate.
Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam.
Scoop ¼ cup of batter per pancake onto the griddle. Cook until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes.
Keep pancakes warm in a 250 degree oven on a parchment paper lined baking sheet.
For the Caramel Sauce
In a medium sauce pan over high heat, combine sugar and water.
Cook without stirring or moving, until the sugar turns a deep golden amber color, about 8-10 minutes.
Meanwhile, warm cream in a microwave safe bowl in the microwave.
When the sugar mixture is ready, slowly whisk in warm cream, and continue simmering until mixture is smooth, about 2 minutes.