Triple Chocolate Pancakes

published Aug 26, 2021
Chocolate Pancakes Recipe

Drizzled with a fudgy chocolate sauce, these chocolate-y chocolate chip-studded pancakes are just the right amount of sweet to start the day.

Serves4

Makesabout 10 pancakes

Prep30 minutes

Cook20 minutes

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a stack of chocolate pancakes on a plate with chocolate sauce and raspberries on top, and a bowl of raspberries off to the side.
Credit: Laura Rege

Attention, chocolate-lovers: These fluffy pancakes are justification for each and every one of your desires to eat dessert for breakfast. Drizzled with a fudgy chocolate sauce, studded with chocolate chips, and topped with fresh tart raspberries, they’re just the right amount of sweet to start the day.

Choosing the right chocolate can make or break this recipe. We selected Dutch-process rather than regular cocoa powder to help the pancakes achieve a rich chocolate-brown color and smooth, mellow flavor. If you don’t have Dutch-process cocoa, Valhrona makes a red and rouge cocoa powder, either of which we highly recommend using in its place. Hershey’s dark cocoa powder, available at most grocery stores, also works.

Use dark mini chocolate chips for the pancakes and bittersweet chocolate chips for the fudge sauce. The mini chips distribute nicely throughout the pancakes for just the right amount of melty chocolate bits. But regular-sized bittersweet chips can be used for both components if you prefer. Just avoid milk chocolate chips — they’re too sweet for this recipe.

If you don’t douse your stack with a copious amount of fudge sauce (it’ll be tempting!), extra sauce can be stored for up to a week in the refrigerator and is the perfect ice cream sundae topping. If you’re a pancake and maple syrup purist, skipping the fudge sauce entirely; just drizzling with maple syrup is a delightful way to enjoy this recipe.

How to Make Chocolate Pancakes Ahead of Time

  • When the pancakes come off the skillet, cool them in an even layer on a wire rack set over a baking sheet. (Alternatively, transfer the pancakes to plates or baking sheets.)
  • Let the pancakes cool completely. (If you pack them up while they’re warm, they’ll trap heat and create condensation in the container, which could result in wet pancakes.)
  • Refrigerate cooled pancakes in an airtight container for up to five days.
  • Reheat in the oven per recipe instructions. 

Chocolate Pancakes Versus Chocolate Chip Pancakes

How about chocolate chocolate chip pancakes? The real difference here is the addition of cocoa in the batter. To balance the bitterness of rich chocolate, a bit more sugar than normal is used in chocolate pancakes.

Credit: Laura Rege

Secret to Light Fluffy Pancakes 

Don’t overmix the batter. When pancake recipes tell you that some lumps are fine, they mean it! When folding the chocolate chips in, do just a quick fold with minimal stirring to prevent overmixing. Baking soda and egg both act as leaveners, which help pancakes rise as well.

Chocolate Pancakes Recipe

Drizzled with a fudgy chocolate sauce, these chocolate-y chocolate chip-studded pancakes are just the right amount of sweet to start the day.

Prep time 30 minutes

Cook time 20 minutes

Makes about 10 pancakes

Serves 4

Nutritional Info

Ingredients

  • 1 1/4 cups

    whole milk, divided

  • 1

    large egg

  • 4 tablespoons

    unsalted butter

  • 1 cup

    all-purpose flour

  • 1/2 cup

    plus 2 tablespoons granulated sugar, divided

  • 1/2 cup

    unsweetened Dutch-process cocoa powder, divided

  • 1 1/2 teaspoons

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 1 teaspoon

    vanilla extract

  • Cooking spray

  • 1/3 cup

    dark mini chocolate chips, divided

  • 3 tablespoons

    light corn syrup

  • 3/4 cup

    bittersweet chocolate chips

  • 1 pint

    raspberries

Instructions

  1. Place 1 large egg and 1 cup of the whole milk in a medium bowl and let sit at room temperature for 30 minutes.

  2. Arrange a rack in the middle of the oven and heat the oven to 200°F. Cut 4 tablespoons unsalted butter into 4 pieces and place in a small microwave-safe bowl. Microwave on high until just melted, about 30 seconds. (Alternatively, melt on the stovetop.) Let cool slightly.

  3. Place 1 cup all-purpose flour, 1/2 cup of the granulated sugar, 1/4 cup of the Dutch-process cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a second medium bowl and whisk until combined.

  4. Add the melted butter and 1 teaspoon vanilla extract to the milk and egg and whisk until combined. Pour into the flour mixture and stir until mostly incorporated and there are no streaks of dry flour; a few lumps are OK.

  5. Heat a medium nonstick frying pan over medium-low heat and coat the pan with cooking spray. Spoon about 1/4 cup of the batter into the center of the skillet and spread the batter into a round. Let cook for 15 seconds, then sprinkle with about 2 teaspoons mini chocolate chips. Cook until there are bubbles on the surface of the pancake and the bottom is browned, 2 to 3 minutes. Flip the pancake and cook until the other side is browned, 1 to 2 minutes more.

  6. Transfer the pancake to a baking sheet and keep warm in the oven. Repeat cooking the remaining pancakes, coating the pan with cooking spray between each pancake. Meanwhile, make the sauce.

  7. Place the remaining 1/4 cup whole milk, remaining 1/4 cup Dutch-process cocoa powder, remaining 2 tablespoons granulated sugar, and 3 tablespoons light corn syrupin a small saucepan and cook over medium-low heat, whisking constantly, until gently simmering, 2 to 3 minutes. Remove from the heat, add 3/4 cup bittersweet chocolate chips, and whisk until the chocolate chips are melted and the sauce is smooth, about 1 minute. Keep warm.

  8. Serve the pancakes drizzled with the chocolate sauce and topped with raspberries.

Recipe Notes

Make-ahead: Although we recommend serving these right away, the pancakes can be made, cooled, and refrigerated in an airtight container for up to 5 days, or frozen for up to 3 months. Reheat in a 350°F oven on a baking sheet until heated through, about 5 to 7 minutes. Wait to make the chocolate sauce right before serving.