Chocolate Pancake Recipes Recipe Cards

CHOCOLATE CHIP PANCAKES

Steps:

• Preheat fry pan (griddle or skillet for Americans).
• Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
• Mix together wet ingredients and beat into dry mixture until smooth.
• Fold in chocolate chips.
• Pour or spoon batter into fry pan in desired quantity.
• Flip when top begins to bubble, then cook a minute more.

DECADENT CHOCOLATE PANCAKES

Steps:

• Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
• Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
• Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

CHOCOLATE PANCAKES RECIPE BY TASTY

Steps:

• In a large bowl, mix together yolks and sugar, while still whisking, add milk
• Carefully fold in whipped egg whites.
• NOTE: It's better to use a spoon rather than a whisk.
• Add and mix the melted butter and the vanilla.
• In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
• Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
• Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
• To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
• Take off the heat, mix with the chocolate chips until perfectly smooth.
• Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
• When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
• When the pancakes are ready, pour the chocolate ganache on top.
• NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
• Garnish with raspberries.
• Enjoy !

CHOCOLATE PANCAKES

Steps:

• In a small bowl, mix together the melted butter and cocoa powder. In another bowl, stir together the flour and salt. In a large bowl, beat together the eggs, sugar, and vanilla. Mix well. Stir in the butter mixture. Add the flour mixture and mix until smooth. Add the milk. Add additional milk if needed to get the right consistency. Heat a greased skillet over medium heat. Add the batter using a 1/4 cup measure, being careful not to crowd the pancakes. Cook until bubbles form, about a minute, then flip the pancakes over and cook until browned. Serve the pancakes spread with buttercream frosting.

CHOCOLATE PANCAKES

Steps:

• In a large bowl, sift together flour, cocoa powder, baking powder, and salt (or whisk well with a whisk). Set aside.
• In a separate medium bowl, whisk together egg 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. Do not over mix. Mix in chocolate chips or chunks. 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. I like to pour it over the pancakes while it's warm.
• Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.
• Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).

EASY CHOCOLATE PANCAKES

Steps:

• Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve.
• Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour.
• Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked.
• Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes.
• Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.

HOT CHOCOLATE PANCAKES

Steps:

• Heat pancake griddle to 375°F (medium heat). Lightly grease griddle.
• Measure mix by lightly spooning it into measuring cup and leveling it off. In a large mixing bowl combine mix, dry hot chocolate powder and cocoa powder. Mix until well combined.
• Whisk pancake mix and water together. Do not over-mix. Let batter stand 2 minutes. Pour or scoop slightly less than ¼ cup batter per pancake onto griddle.
• Cook 1-1 1/2 minutes per side. For light and fluffy pancakes, FLIP only once, when tops bubble and bottoms are brown. Serve immediately and top with chocoalte sauce, whipped cream, marshmallows, crushed candy canes, chocolate chips or fruit.

CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
• In a medium bowl whisk together the buttermilk, eggs, melted butter and vanilla.
• Pour liquid ingredients into the dry ingredients and use a spatula to gently fold in, when you are about half way mixed add the chocolate chips. Gently mix until majority of the flour streaks have gone, a few are fine, but you don't want to overmix and over develop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
• In a large saute pan or skillet over low-medium heat add a slither of butter, honestly too much and you'll burn the pancakes. Using a third cup measuring cup scoop one serving of the pancake batter into the pan. If desired add more chocolate chips to ensure evenness but you must press the chocolate down so its covered. If the chocolate is not covered it will burn and leave darkspots.
• Depending on your pan and the heat your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
• Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup.

CHOCOLATE PANCAKES

Steps:

• Tip the flour, cocoa powder, baking powder and sugar into a large bowl with a small pinch of salt. Add the eggs and whisk until smooth. Gradually whisk in the milk until you have a smooth batter, then mix in the chocolate chips.
• Heat a splash of the oil and a little of the butter in a non-stick frying pan until sizzling. Cook the pancakes, using 2 tbsp batter for each, for 2 mins until bubbles start to form on the surface. Flip and cook for 2 mins more (you'll need to do this in batches). Keep the pancakes warm in a low oven while you cook.
• To serve, whip the cream with the icing sugar and vanilla until thick. Top the pancakes with the whipped cream, berries and maple syrup, if using.

CHOCOLATE PANCAKES

Steps:

• In a mixing bowl, whisk together the FLOUR, COCOA POWDER, BAKING POWDER, SUGAR, and SALT.
• Add EGGS and MILK. Whisk until wet and dry ingredients are well combined.
• Heat a griddle over medium heat.
• Melt BUTTER on preheated griddle.
• Pour pancake batter in 1/4 cup increments onto the griddle (or larger, if you prefer).
• Cook 2-3 minutes on first side, or until bubbles appear on top.
• Flip pancakes and cook 1-2 minutes until browned and cooked through.
• Transfer pancakes to a serving platter and cover until ready to serve.

DOUBLE CHOCOLATE PANCAKES

Steps:

• Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
• Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

CHOCOLATE PANCAKES

Steps:

• To begin, combine the flour, sugar, baking soda, baking powder, salt & cocoa in a mixing bowl.
• In another bowl, combine the milk, egg and oil.
• Add the wet mixture to the dry and beat until smooth.
• Heat your griddle to medium heat (about 300 degrees) and lightly spray it with nonstick cooking spray.
• Measure out the pancake batter by quarter cups, giving several inches of space in between them.
• Cook them until the top of the pancakes begins to lightly bubble and look dry around the edges.
• Turn them over and cook another 2-3 minutes or until the pancakes are lightly browned.
• Serve these with powdered sugar or syrup as you choose.
• Enjoy!

CHOCOLATE PANCAKES

Steps:

• Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
• Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

CHOCOLATE CHIPPER PANCAKES RECIPE

Steps:

• In a large bowl, mix ingredients except chocolate chips. Heat non-stick skillet over medium-high heat. Pour batter onto greased skillet. Flip when batter bubbles. Add mini-chocolate chips to pancake after flipping. NOTE: Also good without chocolate chips.