Description
Chocolate pancakes deliver pure morning bliss with rich cocoa-infused batter and silky chocolate chips. Delightful breakfast magic awaits when you fold these indulgent treats onto your plate and savor each luxurious chocolate-filled bite.
Ingredients
Scale
Dry Ingredients:
- 1 ⅓ cups (185 grams) all-purpose flour
- ¼ cup (25 grams) Dutch-processed cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (85 grams) chocolate chips or chunks
Wet Ingredients:
- 2 eggs
- 1 cup (240 milliliters) whole milk
- 3 tablespoons (45 grams) canola or vegetable oil
- 1 teaspoon pure vanilla extract
- ⅓ cup (65 grams) granulated sugar
Cooking and Garnish:
- Butter or oil for cooking
- 140 grams (5 ounces) bittersweet or semisweet chocolate
- ½ cup (120 milliliters) heavy cream
Instructions
- Combine cocoa powder, all-purpose flour, baking powder, and salt through a fine-mesh sieve into a spacious mixing vessel, ensuring a lump-free dry mixture.
- Crack eggs into a separate bowl, whisk vigorously with granulated sugar until frothy, then incorporate whole milk, vegetable oil (or unsalted butter), and pure vanilla extract until thoroughly blended.
- Gently integrate wet ingredients into dry components, stirring minimally to prevent overmixing – a few small lumps are acceptable for tender pancakes.
- Delicately fold semi-sweet chocolate chips throughout the batter, distributing evenly for consistent chocolate bursts.
- Prepare decadent chocolate ganache by gradually melting high-quality dark chocolate and heavy cream, stirring continuously until achieving a glossy, smooth consistency using either microwave or double boiler method.
- Preheat a non-stick griddle or large skillet to medium heat (approximately 350°F/175°C), lightly greasing surface with butter or cooking spray.
- Ladle approximately of batter for each pancake, allowing sufficient space between portions.
- Cook until small bubbles emerge across the surface, roughly 1-2 minutes, then carefully flip using a spatula and cook opposite side until golden brown.
- Transfer finished pancakes to serving plates, drizzle generously with warm chocolate ganache, and serve immediately for optimal flavor and texture.
Notes
- Prepare all ingredients beforehand to streamline the cooking process and avoid last-minute scrambling.
- Sifting dry ingredients ensures no lumpy cocoa powder disrupts the smooth pancake batter texture.
- Avoid overmixing the batter to maintain tender, fluffy pancakes with a light, airy consistency.
- Let batter rest for 5-10 minutes before cooking to allow flour to hydrate and improve pancake structure.
- Check griddle temperature with a water droplet test: if it sizzles and dances, the surface is perfectly heated.
- Freeze leftover pancakes in a single layer, then transfer to a freezer bag for quick future breakfast treats.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Desserts
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 510 kcal
- Sugar: 28g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 140mg