Buzz
These sweet, chocolate-scented pancakes, served piping hot with a rich flavor, are the perfect breakfast for a cold morning. Just drizzle with creamy chocolate sauce and top with a few pieces of small marshmallows or other special ingredients, and these will surely become your new favorite breakfast.
Ingredients
Servings: 12 pancakes
Chocolate Pancakes
Chocolate Pancakes
- 1½ cups melted dark chocolate
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- 1/2 cup heavy cream
- 1 cup maple syrup
- 1/4 cup chocolate milk powder
- 1/2 cup (50g) small marshmallows
- 1/4 teaspoon peppermint extract and 10 crushed peppermint candies
- Chocolate hazelnut spread
- Small chocolate chips
- Chocolate sprinkles
- Whipped cream
Steps
Make Pancakes
Heat the pan to a low-medium temperature and add a piece of butter.
- For electric griddles, heat to 180°C.
Mix the wet ingredients. Stir together the hot chocolate, vanilla, and egg in a medium-sized bowl.
Mix the dry ingredients. In a separate bowl, sift or stir together the cocoa powder, flour, salt, and baking powder to ensure they're well combined.
Combine all the ingredients. Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and mix everything together with a whisk or rubber spatula.
- Be careful not to overmix, as this will develop gluten in the flour and make the pancakes tough instead of fluffy.
Let the batter rest for about 30 minutes. This gives the flour time to absorb the moisture in the batter. Additionally, the gluten content will weaken, allowing you to create lighter, fluffier pancakes.
- If you're in a rush, you can skip this resting step, but your pancakes won't be as fluffy.
Pour 1/4 cup of pancake batter into the pan. This will yield one pancake. Add more batter if the pan can accommodate it, but leave enough space between the pancakes to flip them easily.
Cook the pancakes. When bubbles form and pop, after about 2 to 3 minutes, use a spatula to flip the pancakes.
- After flipping, cook for another two minutes or until both sides are golden brown.
Arrange the pancakes on a large plate or place them on a wire rack with a baking tray underneath and put them in the oven.
- Using the oven isn't essential, but if you're making multiple pancakes, it's a great way to keep them warm while cooking the rest. Preheat the oven to 110°C, then place the plate or wire rack with the baking tray inside.
Repeat until all the batter is used up. Once the first batch of pancakes is in the oven, add 1 tablespoon (14g) of butter to the hot pan. Pour the batter into the pan and continue cooking until all the batter is finished.
Serve the pancakes. Arrange the pancakes on a plate and decorate them however you like. Enjoy your delicious creation!
Try different toppings.
Get creative with toppings. One of the best things about chocolate pancakes is how many ways you can dress them up with different sauces and toppings, transforming a simple dish into a delightful breakfast spread.
Pour thick chocolate sauce over the pancakes. Heat a small pan or double boiler over low heat, whisking together chocolate chips and heavy cream until smooth. Turn off the heat and let the sauce cool slightly. Drizzle it over each individual pancake or across a stack.
Try making chocolate milk sauce. Stir together maple syrup and chocolate milk powder in a small pan. Simmer the mixture over medium heat, stirring constantly. Let it simmer for about 5 minutes, or until the sauce thickens and becomes hot. Drizzle it over each pancake or pour it over a stack of pancakes.
Decorate with marshmallows. Hot chocolate is often paired with marshmallows, so why not top your chocolate pancakes with marshmallows as well? To give the pancakes an extra layer of gooeyness, toast or melt the marshmallows on top using a culinary torch.
- Another option is to spread marshmallow cream on the pancakes.
Turn your pancakes into mint chocolate pancakes. Mint and chocolate make the perfect pairing for a festive treat. To make a simple mint chocolate sauce, add 1/4 teaspoon of peppermint extract to the thick chocolate sauce or chocolate milk sauce.
- Drizzle the mint chocolate sauce over each pancake and sprinkle with crushed mint candy.
Experiment with different toppings. If you're serving pancakes as a dessert or hosting a pancake buffet, feel free to get creative with your toppings. Think of things you would normally pair with ice cream.
- Try drizzling chocolate syrup over the pancakes instead of making your own thick chocolate sauce.
- A layer of chocolate butter with hazelnuts would pair wonderfully with pancakes.
- Add whipped cream and a sprinkle of chocolate sprinkles.
- Make caramel sauce or even salted caramel sauce to drizzle over the pancakes.
- Try adding marshmallows and chocolate chips for a campfire-inspired treat.
- Decorate your chocolate pancakes with chocolate shavings or chocolate curls for a sweeter taste.
Warning
- Be careful not to overmix the pancake batter, as it will result in dry and tough pancakes.
- Avoid using chocolate milk powder with added milk ingredients, as it will change the pancake's texture.
- Don't stack the pancakes on top of each other, as they will become soggy.
What you'll need
- Pan
- Whisk
- 2 medium-sized bowls
- Wooden spoon
- Egg beater
- Small pot
- Ladle
- Large plate
- Serving plate
