Rich Chocolate Pancakes
It’s hard to have a bad day when you start your morning with a plate of rich chocolate pancakes covered in a homemade chocolate sauce. Whip up a batch and store the pancakes in the fridge or freezer for a quick breakfast!
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Rich Chocolate Pancakes
Breakfast is my absolute favorite meal of the day. I love making a big ole batch of pancakes to enjoy all week long. They’re satisfying to eat, keep me full, and make mornings easy. I spent several batches tweaking this recipe to make it just right.
I really wanted to make chocolate the big star here. Instead of topping them with maple syrup (still a tasty option), I made a quick chocolate sauce to enhance the rich flavor. A quicker option would be to throw in some chocolate chips, but you do you.
Size Matters
For picture purposes, I made ¼ cup portioned pancakes. At this size, I find I can eat two and enjoy a lil stack. However, it takes longer to make them because you’ll end up making around 15 pancakes.
Usually, I’ll cut my cook time down significantly by just using a ½ cup to portion my batter. It goes quicker, but then I usually just eat one big pancake in the morning, which isn’t as cute on the plate. I value my time more though.
Cocoa Powder
I experimented with natural cocoa powder and a combination of natural and dark. Personally, I love the combination of the two because it gives you the richest chocolate flavor. That being said, I can’t find dark cocoa powder anywhere these days!
Use whatever cocoa powder you can find and you should still end up with delicious chocolate pancakes that are rich and fluffy.
Pancake Tips & Tricks
- The batter will thicken as it sits. This is completely normal!
- It’s time to flip the pancakes when the edges are looking dry and there are bubbles all over the pancake.
- Increase your pancake efficiency and use multiple pans on different burners!
- Short on time? Portion the batter (¼ cup) into a prepared muffin pan. Bake at 375℉ for 12- 14 minutes.
Related Reading: Molasses Cardamom Pancakes
Storing & Reheating
As I cook my chocolate pancakes, I let them cool on a wire rack. When I’m done, I’ll place 3- 5 servings in an airtight container in the fridge. The rest go in a freezer bag in the freezer.
For breakfast, I’ll take a serving of chocolate pancakes out of the fridge and microwave for about 30- 45 seconds. That’s all it takes and you’ve got a delicious morning meal!
Chocolate Sauce
On their own, these chocolate pancakes pack a good bit of flavor, but I wanted more. So I made a simple chocolate sauce. It added just the right amount of sweetness and rich chocolate flavor, plus it wasn’t hard to make.
It’s best right after you make it, but you can store the leftover chocolate sauce in an airtight container in the fridge. After reheating my pancakes, I added a dollop of the thick sauce and popped the plate back into the microwave for 10 seconds to warm it all up.
Enjoy!
This week, I hope you get to enjoy a plate of thick, fluffy chocolate pancakes topped with a rich chocolate sauce. It’s an easy breakfast that you can make and enjoy for days.
If you’d like to watch some breakfast recipes, pop on over to the Bakes & Blunders YouTube channel and feast your eyes on what’s baking!
Chocolate Pancakes
Ingredients
Chocolate Pancakes
- 5 oz whole wheat flour
- 3 oz all purpose flour
- 1.5 oz cocoa powder
- 1 Tbsp baking powder
- 1 tsp baking soda
- 9 fl oz milk
- 2 fl oz water
- 2 oz brown sugar
- 3 eggs
- 2 Tbsp canola oil
- 1 tsp vanilla
- 2 oz butter melted
Chocolate Sauce
- 3 oz sugar
- 1 oz cocoa powder sifted
- Pinch of salt
- 2 fl oz water
- 1 tsp vanilla
Instructions
Chocolate Pancakes
- Sift together the flours, cocoa powder, baking powder, and baking soda. Whisk to combine, then set aside.
- In a separate bowl add the milk, water, brown sugar, eggs, oil, and vanilla. Whisk or use an immersion blender to combine. Meanwhile, begin preheating one or two skillets on a medium- low heat.
- Add the wet ingredients to the dry ingredients and whisk just until there are no more streaks of dry ingredients. Use a spatula to scrape down the sides of the bowl. Add the melted butter and fold until combined.
- Lightly grease the heated skillet(s). Pour batter onto the skillet (¼ or ½ cup portions). Cook 2- 3 minutes, then flip and cook another 2- 3 minutes.
- Place finished pancakes on a cooling rack and continue until all the batter has been used.
Chocolate Sauce
- In a small saucepan, add the sugar, cocoa powder, and salt. Whisk to combine.
- Gradually stir in the water. Stir until smooth. Cook over medium heat and bring to a boil.
- Reduce the temperature to low and continue to cook, stirring constantly, for another 5 minutes.
- Remove from the heat and stir in vanilla. Use while warm.
Notes
- This recipe makes about 13- 15 small pancakes (2/ serving) or 6-7 big pancakes (1/ serving).
- Calorie count does not include the chocolate sauce.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
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