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How to Make Chocolate Pancakes
Gathering your ingredients for these delightful chocolate pancakes is the first step, and the good news is that many of them are likely pantry staples. The recipe comes together in just a few minutes. Begin by sifting your dry ingredients through a fine mesh strainer. In a separate mixing bowl, whisk together your wet ingredients. I recommend using oil for a taller and fluffier pancake, but feel free to opt for melted butter if that’s more to your liking. You can even try both and decide which version suits your taste buds through a friendly taste test.
The crucial last step involves pouring the wet ingredients into the dry ones, stirring just until combined. Be cautious not to overmix, as this can lead to flat and dense pancakes instead of the thick, fluffy ones you’ve been eagerly anticipating. If you’re incorporating chocolate chips, gently fold them into the batter using a rubber spatula to avoid overmixing. Let the batter rest while you prepare the chocolate sauce.
Making the Chocolate Sauce
Creating the chocolate sauce is a breeze with a simple ganache made from bittersweet or semisweet chocolate bars and heavy cream. For added convenience, the sauce can be prepared in the microwave, requiring just one bowl. Microwave the ingredients in 20-30 second intervals, whisking between each time until the mixture is smoothly melted, ensuring it doesn’t burn. Once it reaches a smooth and pourable consistency, set aside your chocolate sauce and move on to cooking the pancakes.
Cooking the Chocolate Pancakes
Now that your batter has rested, it’s time to transform it into fluffy chocolate pancakes. Heat up a griddle or skillet over medium heat and coat it with butter or oil. The first pancake may not be perfect, but don’t worry; patience is key in any pancake recipe, and a little whipped cream can cover up any imperfections. 😉
Pour 1/4 cup of batter onto the skillet for each pancake. Let it cook untouched for 1-2 minutes until bubbles appear on the surface. Resist the urge to flip too early; adjust the heat if the bottom is browning too quickly. Once flipped, cook the other side for another 1-2 minutes and transfer to a plate. Cover loosely with foil to keep them warm while finishing the rest. Remember to re-grease the skillet before each batch to prevent sticking. Serve the chocolate pancakes immediately with the chocolate sauce drizzled on top (rewarm in the microwave for a few seconds if needed). This chocolate pancake recipe is a delightful treat for the whole family, adding a touch of excitement to your morning.
Ingredients
Pancakes
- 1 1/3 cups (185g) all-purpose flour
- 1/4 cup (25g) cocoa powder (Dutch-processed)
- 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
Chocolate Ganache Sauce
- 140 g (5 oz.) bittersweet or semisweet chocolate
- 1/2 cup (120 ml) heavy cream