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Chocolate Pancakes

Fluffy Chocolate Pancakes: A Sweet Morning Indulgence

Indulge in these fluffy chocolate pancakes, an extraordinary breakfast treat, perfect for any morning.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can use gluten-free flour mix
  • 1/3 cup Cocoa Powder Dutch-processed is preferred
  • 1 tablespoon Baking Powder No substitutions recommended
  • 1 pinch Salt Enhances flavor
  • 1 large Eggs Can replace with egg substitute for vegan options
  • 1/4 cup Granulated Sugar Can reduce or substitute with a sweetener of choice
  • 1 cup Whole Milk Any milk, including dairy-free, may be used
  • 2 tablespoons Canola/Veg Oil or Melted Butter Can use melted coconut oil or any neutral oil
  • 1 teaspoon Vanilla Extract No substitutions recommended
  • 1 cup Chocolate Chips/Chunks Optional but recommended
  • Butter/Oil (for cooking) Use as needed
For the Chocolate Ganache Sauce
  • 1 cup Bittersweet/Semisweet Chocolate Can use chocolate chips or milk chocolate for a sweeter sauce
  • 1/2 cup Heavy Cream Half-and-half can be used in place of heavy cream

Equipment

  • Mixing Bowl
  • whisk
  • spatula
  • Skillet or Griddle
  • Microwave-safe Bowl

Method
 

Step-by-Step Instructions for Fluffy Chocolate Pancakes
  1. In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  2. In another bowl, whisk together the egg and granulated sugar until light and fluffy. Add in whole milk, oil or melted butter, and vanilla extract. Mix well.
  3. Pour the wet ingredients into the dry mixture and fold gently until combined, leaving some lumps. Fold in chocolate chips if desired.
  4. For the ganache, heat bittersweet chocolate with heavy cream in a microwave-safe bowl in 20-30 second increments until smooth.
  5. Preheat a skillet over medium heat and grease it with butter or oil. Pour 1/4 cup of batter per pancake and cook until bubbles form, about 1-2 minutes. Flip and cook until golden brown.
  6. Stack cooked pancakes and drizzle with warm chocolate ganache before serving.

Nutrition

Serving: 2pancakesCalories: 320kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

For extra flavor, consider adding nuts or berries. Store leftovers wrapped in plastic or in an airtight container.

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