Description
Fluffy and decadent chocolate pancakes perfect for a cozy breakfast or brunch.
Ingredients
Scale
- 1⅜ cups all-purpose flour
- ¼ cup plus 1 tablespoon unsweetened cocoa powder
- ¼ cup plus 1 tablespoon granulated sugar
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- ¾ cup plus 2 tablespoons whole milk
- 2 large eggs
- 4½ tablespoons unsalted butter, melted
- 2¼ teaspoons vanilla extract
- ½ cup plus 2 tablespoons semi-sweet chocolate chips
- ¾ cup plus 2 tablespoons semi-sweet chocolate chips (finely chopped)
- ¾ cup plus 2 tablespoons heavy cream
Instructions
- Combine the flour, cocoa powder, sugar, baking powder, and salt in a large bowl and whisk until evenly blended.
- Whisk the milk, eggs, melted butter, and vanilla in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until mostly combined. Sprinkle in the chocolate chips and give the batter a few final stirs, leaving small lumps intact, then allow it to rest briefly.
- Place a nonstick skillet over medium heat and lightly coat with butter once hot.
- Scoop about ¼ cup of batter per pancake into the skillet and cook until bubbles appear and edges look set, about 3 minutes. Flip carefully and cook the second side until the pancakes are cooked through and lightly browned, 1–2 minutes more, then transfer to a warm plate.
- Warm the cream in a small saucepan just until steam rises, remove from heat. Add the chocolate chips and stir until glossy and smooth.
- Drizzle the warm chocolate sauce generously over the pancakes before serving.
Notes
Avoid overmixing the batter for fluffier pancakes. Experiment with toppings for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 450
- Sugar: 15g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg