Chocolate Pancakes
Delight in these fluffy chocolate pancakes, perfect for breakfast or dessert, topped with warm chocolate sauce and your favorite fruits.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 cup cocoa powder (I use Dutch-processed)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 eggs
- 1/3 cup granulated sugar
- 1 cup whole milk
- 3 tablespoons canola or vegetable oil (or 45g melted butter)
- 1 teaspoon pure vanilla extract
Chocolate
- 1/2 cup chocolate chips or chunks
For Cooking
- Butter or oil, for cooking
Chocolate Sauce
- 140 g bittersweet or semisweet chocolate
- 1/2 cup heavy cream
Instructions
Preparation
- In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate medium bowl, whisk together eggs and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined and moistened using a rubber spatula or whisk. Do not overmix. Mix in chocolate chips.
- Set batter aside and make the chocolate sauce.
Chocolate Sauce
- In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth.
- Set aside while making the pancakes.
Cooking
- Heat a griddle or skillet over medium heat and coat with butter or oil.
- For each pancake, drop 1/4 cup of batter onto the skillet. Cook 1-2 minutes, until surface has some bubbles and the bottom appears done.
- Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm.
Serving
- Serve immediately with warm chocolate sauce poured over the pancakes.
Notes
For best results, avoid overmixing the batter and ensure your baking powder is fresh for fluffier pancakes.