Description
Rich and fluffy chocolate pancakes perfect for breakfast or brunch, topped with a decadent chocolate sauce.
Ingredients
- 1 1/3 cups (185g) all-purpose flour
- 1/4 cup (25g) Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup (65g) granulated sugar
- 1 cup (240 ml) whole milk
- 3 tablespoons canola or vegetable oil (or 45g melted butter)
- 1 teaspoon pure vanilla extract
- 1/2 cup (85g) chocolate chips or chunks
- Butter or oil (for cooking)
- 140 g (5 oz.) bittersweet or semisweet chocolate
- 1/2 cup (120 ml) heavy cream
Instructions
- Mix dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Combine wet ingredients: In another medium bowl, whisk the eggs and granulated sugar until well combined. Then add in the milk, oil (or melted butter), and vanilla extract.
- Combine mixtures: Pour the wet ingredients into the dry ingredients. Stir until just combined and moistened. Gently fold in chocolate chips or chunks and set the batter aside.
- Prepare the chocolate sauce: In a medium heatproof bowl, combine bittersweet chocolate and heavy cream. Microwave in 20- to 30-second increments until melted and smooth.
- Cook the pancakes: Heat a griddle or skillet over medium heat, coating it with butter or oil. For each pancake, drop 1/4 cup of batter onto the skillet. Cook for 1-2 minutes, flip, and cook for another 1-2 minutes.
- Serve: Pour the warm chocolate sauce over the pancakes and enjoy immediately!
Notes
Feel free to top pancakes with whipped cream, berries, or nuts. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American