These chocolate pancakes are the perfect breakfast or dessert for true chocolate lovers. They’re soft, fluffy, and made with cocoa powder and chocolate chips for a double dose of chocolate.
Have you ever tried chocolate pancakes? They’re somewhere in between a brownie and chocolate cake – but in fluffy pancake form. And because they’re pancakes you can eat them for breakfast. (I think that’s totally logical).
I’ve made chocolate chip pancakes a lot. But I wanted to make a new, super indulgent breakfast recipe in time for Valentine’s Day. So, chocolate pancakes it is.
These pancakes are soft, fluffy, moist, perfectly stackable, and not too sweet. I topped mine with whipped cream, berries and chocolate ganache. Which definitely make them extra decadent. But they’re also super delicious with a sprinkling of powdered sugar, or syrup.
How to Make Chocolate Pancakes
To get started first whisk together the flour, cocoa powder, baking powder, baking soda and salt. If you like your pancakes extra thick you can add 1 extra tablespoon of flour.
Then mix together the buttermilk, 1 egg, vegetable oil and sugar. Buttermilk makes the pancakes extra fluffy and gives a slight tanginess to the flavor that really balances out the sweetness. But if you don’t have any on hand you can use regular dairy milk.
Then gently fold the wet ingredients into the flour mixture along with the mini chocolate chips. When making pancakes, you don’t need to mix the ingredients too much. Have a few lumps in the batter is totally ok.
Then pour about ¼ cup of batter onto your pre-heated frying pan or grill for each pancake. You’ll know the pancakes are ready to flip when you see a few small air bubbles forming on the top. Then flip and continue cooking for about 1-3 minutes.
How to Make Chocolate Ganache
Instead of topping the pancakes with syrup, I topped them with chocolate ganache. It’s smooth, glossy and completely delicious. For chocolate ganache that’s thin enough to pour, we’re using equal parts chocolate and heavy cream (about 35% MF).
In a medium saucepan add about ½ to 1 inch of hot water. Then place a large glass bowl over top (making sure that the bottom of the bowl doesn’t touch the water. With pan/bowl combo over low heat add the chocolate, heavy cream and a little corn syrup (optional).
Then gently heat while stirring occasionally. Once the chocolate is melted, just whisk gently so it’s glossy and smooth.
I’d definitely enjoy these fluffy chocolate pancakes for dessert or breakfast. They’re moist, deliciously chocolate-y and not crazy sweet. Although the chocolate ganache definitely takes them over the top.
So if you’re looking for the perfect breakfast for that chocolate loving special someone – these chocolate pancakes are definitely the thing.
- ½ cup chocolate chips or chopped chocolate , semi sweet or dark
- ½ cup heavy cream
- 1 tsp corn syrup
- 1 cup all purpose flour*
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk , room temperature
- ⅓ cup sugar
- 1 large egg
- 3 tbsp vegetable oil , or canola
- ¼ cup mini chocolate chips (optional)
- Add ½ to 1 inch of hot water in the bottom of a medium saucepan. Place a glass bowl over top, ensuring that the bottom of the bowl doesn't touch the water.
- Add the chocolate, heavy cream & corn syrup to the bowl.
- Melt over low heat, while occasionally stirring. Once chocolate is melted, remove from the heat and whisk until smooth.
- Preheat a griddle or large frying pan to medium heat.
- In a large bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt.
- In a separate bowl or liquid measuring cup whisk together the buttermilk, sugar, egg and vegetable oil.
- Gently fold the wet ingredients into the flour mixture. Then fold in the chocolate chips.
- Lightly grease the frying pan or griddle.
- Pour ¼ cup of batter onto the griddle/frying pan per pancake. Cook for 2-3 minutes or until you see a few little air bubbles forming. Flip and cook on the other side for 1-2 minutes.