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!
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
- 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
- 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.
Did you like this Chocolate Pancakes Recipe? Find more on my Breakfast board on Pinterest!
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