In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Introduction

Welcome to the delightful world of chocolate pancakes! If you’re here, you’re likely a chocolate lover looking to indulge in a breakfast treat that’s both decadent and satisfying. Chocolate pancakes are a fantastic way to start your day, combining the comforting fluffiness of traditional pancakes with the rich, inviting flavor of chocolate. Whether you’re preparing a special breakfast for loved ones or treating yourself to a weekend delight, this recipe is sure to impress. Let’s dive into the scrumptious details and learn how to create the perfect chocolate pancakes!

Ingredients List

For the Pancakes

• 1¼ cups all-purpose flour (150 grams)
• ¼ cup unsweetened cocoa powder (21 grams)
• ¼ cup granulated sugar (50 grams)
• 1½ teaspoons baking powder (6 grams)
• ¼ teaspoon kosher salt
• 1 cup milk (227 grams)
• 2 large eggs (100 grams)
• 2 tablespoons vegetable oil (25 grams)
• ½ teaspoon pure vanilla extract (2 grams)
• ½ cup semisweet chocolate chips (85 grams)

For the Chocolate Sauce

• 1¼ cups semisweet chocolate chips (213 grams), plus more for topping
• ½ cup heavy cream (114 grams)

Timing

• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Step-by-Step Instructions

Step 1: Prepare the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and kosher salt. This will ensure that your dry ingredients are evenly combined and free of any lumps.

Step 2: Mix the Wet Ingredients

In a separate medium bowl, whisk the milk, eggs, vegetable oil, and pure vanilla extract until well blended. The key here is to achieve a smooth, consistent mixture.

Step 3: Combine and Fold

Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, gently mix until just combined, ensuring no dry flour remains. Fold in the semisweet chocolate chips, being careful not to over-mix.

Step 4: Cook the Pancakes

Heat a large skillet or griddle over medium heat and lightly grease it with nonstick spray. Pour the batter onto the skillet using a ¼-cup measuring cup for each pancake. Cook for about 1 minute on each side or until browned. Once cooked, transfer the pancakes to a plate and cover with foil to keep them warm. Repeat with the remaining batter.

Step 5: Make the Chocolate Sauce

Place the chocolate chips in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is completely melted. Pour the heavy cream into the melted chocolate and whisk until the sauce becomes silky and smooth.

Step 6: Serve

Serve your pancakes warm, drizzling them with the decadent chocolate sauce and a sprinkle of extra chocolate chips if desired.

Nutritional Information

• Calories: 358 kcal
• Carbohydrates: 36g
• Protein: 6g
• Fat: 21g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 152mg
• Fiber: 4g
• Sugar: 18g
• Calcium: 103mg
• Iron: 3mg

Nutrition information is automatically calculated and should only be used as an approximation.

Healthier Alternatives for the Recipe

For a healthier version, consider using whole wheat flour instead of all-purpose flour to add more fiber. You can also substitute a natural sweetener like honey or maple syrup for the granulated sugar. Using a plant-based milk alternative and coconut oil instead of vegetable oil can make this recipe suitable for vegans.

Serving Suggestions

Pair these chocolate pancakes with fresh berries and a dollop of whipped cream for a delightful contrast of flavors. A side of crispy bacon or sausage adds a savory touch to balance the sweetness.

Common Mistakes to Avoid

1. Over-mixing the Batter: This can lead to dense pancakes. Mix just until the ingredients are combined.
2. Incorrect Skillet Temperature: Too hot, and the pancakes will burn; too cool, and they will spread too much. Adjust as needed.
3. Skipping the Resting Time: Let the batter rest for a few minutes before cooking to allow the ingredients to meld.

Storing Tips for the Recipe

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. Reheat in the microwave or toaster for a quick breakfast.

Conclusion

Chocolate pancakes are a delightful way to elevate your breakfast game. With their rich flavor and fluffy texture, they’re sure to become a family favorite. Whether you’re enjoying them fresh off the griddle or reheating from the freezer, these pancakes are a treat any day of the week.

FAQs

Q1: Can I make the batter ahead of time? Yes, you can prepare the batter the night before and store it in the refrigerator. Just give it a quick stir before cooking.

Q2: Can I use dark chocolate chips instead? Absolutely! Dark chocolate chips will give your pancakes a richer, more intense chocolate flavor.

Q3: How can I make the pancakes gluten-free? Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Q4: What can I use instead of heavy cream for the sauce? You can use coconut cream or a plant-based milk alternative to make the sauce dairy-free.

Looking for more delightful breakfast recipes? Check out our fluffy blueberry pancakes or learn how to make the perfect scrambled eggs. Happy cooking!

Chocolate Pancakes

These chocolate pancakes are the perfect indulgent breakfast treat, topped with a rich chocolate sauce.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Servings: 8 pancakes

Course: Breakfast

Cuisine: American

Calories: 358

Ingredients Equipment Method Notes

Ingredients

  

For the Pancakes

• 150 g all-purpose flour
• 21 g unsweetened cocoa powder
• 50 g granulated sugar
• 1.5 tsp baking powder
• 0.25 tsp kosher salt
• 227 ml milk
• 100 g large eggs
• 25 g vegetable oil
• 2 g pure vanilla extract
• 85 g semisweet chocolate chips

For the Chocolate Sauce

• 213 g semisweet chocolate chips
• 114 ml heavy cream

Equipment

• Skillet

Method

 

1. In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and salt together.
2. In a medium bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together.
3. Pour the wet ingredients into the dry ingredients and use a spatula to mix until the batter is just combined. Gently fold in the chocolate chips.
4. Heat a large skillet or griddle over medium heat. Grease the pan with nonstick spray.
5. Pour the batter into the skillet using a ¼-cup measuring cup. Cook for about 1 minute on each side, until browned. Transfer the cooked pancakes to a plate and wrap with foil. Repeat with the remaining batter.
6. Make the chocolate sauce. Place the chocolate chips in a microwave-safe bowl. Microwave the chocolate chips in 30-second increments, stirring in between each, until completely melted.
7. Pour the heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.
8. Serve the pancakes with chocolate sauce and a sprinkle of chocolate chips.

Notes

The pancake batter can be prepared the night before and kept covered in the fridge. Adjust the temperature of your skillet when cooking the pancakes. Store chocolate pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.