A decadent way to start the day, these Chocolate Pancakes will add a sweet note to your morning. Top them with berries, whipped cream, or powdered sugar!
Chocolate Pancakes
I promised I'd be switching over to healthy mode, but I'm not doing a very good job, am I? I mean, in my defense, I said at the end of the week, so technically I don't have to start until tomorrow... AND chocolate pancakes aren't really any worse than normal pancakes, right? In fact, they're waaaay better than your average pancakes, taste-wise anyway. No better way to start the day than with some decadent homemade chocolate pancakes.
I don't like the traditional maple syrup topping for these. Instead some fresh berries and a little powdered sugar do the trick beautifully. Oh! And whipped cream. Don't forget whipped cream. NEVER forget whipped cream! (Except I kind of did forget in these pictures, huh? Guess I got a little too excited about getting to eat them afterwards!)
Anyway,... some more topping options are Nutella or peanut butter, or you can swap the berries for bananas. Possibilities are endless. And tasty.
Chocolate Pancakes Recipe
Chocolate Pancakes
Ingredients
- 2 large eggs
- 1 tablespoon granulated sugar
- 2 tablespoons brown sugar
- 1¼ cup buttermilk room temperature
- 3 tablespoons butter melted (plus more for cooking)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 ounces chopped semisweet or bittersweet chocolate
For the Caramel Sauce
- 1 cup sugar
- ¼ cup cold water
- ½ cup heavy cream
- 2 tablespoons unsalted butter room temperature
- ½ teaspoon coarse sea salt
Instructions
- 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.
- Remove from heat and stir in butter and salt.
- Pour over prepared pancakes to serve.
Nutrition
Did you like this Chocolate Pancakes Recipe? Find more on my Breakfast board on Pinterest!
If you liked this Chocolate Pancakes Recipe, you might also like
Red Velvet Pancakes with Berries
Chive Ham and Cheese Pancake Sandwiches
Red Velvet Pancakes with Cream Cheese Glaze
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River says
If I substitute milk for almond milk and use gluten free flour, will it have a major effect on outcome?
Michelle says
I haven't tried it, so I'm not sure. I'd love to hear how it turns out if you try
Jada says
I have noticed when I use almond milk in pancakes it makes them rubbery
Michelle says
Really? I haven't noticed that! I'll have to pay closer attention next time. Maybe sub full fat coconut milk?
Katie says
These were THICK. I’d definitely add another 1/2 cup of milk or more next time. Delicious but way too thick for pancakes.
Michelle says
Thicker batter makes thicker, fluffier pancakes. If you like your batter thinner, then yes, add 1/2 cup milk at a time until it reaches your desired consistency. I'm glad they were still yummy though!