Homemade chocolate pancakes are light, fluffy, and loaded with chocolate flavor thanks to with cocoa and chopped dark chocolate. They make breakfast something special, especially if you top them with deep chocolate fudge sauce!
I thought I would start the day out with chocolate for breakfast, not a huge departure from a normal day where I start out with a huge cup of steaming French drinking chocolate.
But today I was craving pancakes so I tried out a recipe that I found in Southern Living at Christmas. The pancakes were everything I thought they would be and more! Delicious, fluffy, and chocolaty.
When I made these I used a little OK, maybe a lot of homemade chocolate topping; they were delicious but probably more of a dessert than a warm hearty breakfast. I also really like chocolate pancakes. With just a little powdered sugar sprinkled on top, it is just sweet enough and still not over the top.
Either way, this chocolate pancake recipe is delicious and you should definitely give it a try!
Why you’ll love this CHocolate pancake RECIPE
Chocolate for breakfast is a winning concept any day
Light, fluffy pancakes only get better when there are two kinds of chocolate involved
Uses ust a few ingredients you probably have on hand
Easy to make a lot of them for the whole family
Great brunch option for special occasions or holidays
Whisk together first 5 ingredients in a large bowl.
Whisk together milk and next 4 ingredients in another bowl.
Gradually stir milk mixture into flour mixture just until moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or large nonstick skillet.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Place in a single layer on a baking sheet, and keep warm in a 200° oven up to 30 minutes.
Tips & Variations
Try some add-ins. Some chopped pecans or walnuts, slivered almonds, or shredded coconut will add a little crunch and a nutty flavor.
Change the topping. A little maple syrup, whipped cream, fruit sauce, caramel sauce, or coffee flavored syrup will change the flavor profile and presentation.
Add some chips. Sprinkle some white chocolate or peanut butter chips for extra flavor and crunch.
Top with fresh fruit. Load up on sliced bananas or fresh strawberries for a more balanced breakfast option.
Storage
Pancakes are best eaten immediately, but can be frozen by letting them cool to room temperature and wrapping tightly in plastic wrap and freezing for up to 3 weeks. They can be reheated in the oven or in a frying pan when you’re ready to serve.
Homemade chocolate pancakes are light, fluffy, and loaded with chocolate flavor thanks to with cocoa and chopped dark chocolate. They make breakfast something special, especially if you top them with deep chocolate fudge sauce!
That looks amazing but I think I would do it without the sauce. Anything chocolate is a friend of mine. Lovely blog!!