Chocolate Pancakes

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

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Prep Time 10

Cook Time 20

Resting Time 10

Total Time 30

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

In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and salt together.
In a medium bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together.
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.
Heat a large skillet or griddle over medium heat. Grease the pan with nonstick spray.
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.
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.
Pour the heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.
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.