Chocolate pancakes

This easy recipe for chocolate pancakes is made with cocoa powder and is ready in less than 15 minutes. Served with chocolate sauce and fresh fruit, it is the perfect way to start the day.

I don't exaggerate when I say that I can eat pancakes all day. I LOVE them! It was one of the first recipes I was taught to make, and I have tried many recipes since.

My favorite type of pancake is Dutch pancakes, but these chocolate ones are a good second, especially when served with thick chocolate sauce.

One of the best things about this recipe is that it is quick and easy to make. I mean, who really has the time to spend hours in the kitchen each morning??

It takes less than 30 minutes to make these fluffy pancakes, and you could even make the batter before you go to bed.

Ingredients

Cocoa powder - you want your pancakes to have a rich chocolate flavor and color, so I recommend using unsweetened Dutch-processed cocoa powder.

Flour - all-purpose flour is perfect for this recipe. You could also replace half with whole wheat flour.

If you want to make them gluten-free, I recommend using oat flour for this recipe. Did you know you can easily make oat flour from oats at home?

Milk - I recommend using whole milk because that gives the best flavor, but you can use any type of milk, such as plant-based milk like cocoa-nut milk or oat milk.

Butter - since I like to control the salt, I always use unsalted butter in my recipes.

Chocolate - for the chocolate sauce, I've used dark chocolate. If you want your sauce to be a little sweeter, you could use half semi-sweet chocolate and half dark chocolate.

Baking powder - baking powder gives the chocolate pancakes their light and fluffy texture. You can also replace the flour and baking powder with self-rising flour.

Instructions

Add the dry ingredients to a large bowl and whisk them together. Whisk together the wet ingredients in a second bowl and pour them into the dry ingredients.

Stil until combined but be careful not to over-mix the batter. You want to eat light and fluffy pancakes, and overmixing will make them dense. Add the chocolate chips and set the batter aside.

I like to let my pancake batter rest for a little bit to make sure all the

Melt some butter in a skillet or griddle and scoop in some of the batter. use a measuring cup to ensure all your pancakes are the same size.

Let the pancakes cook for a few minutes until the surface dries and bubbles start to appear. Cook the other side for another 2 minutes or until done.

The chocolate sauce

Add the cream to a saucepan, chop the chocolate into small pieces, or measure out your chocolate chips.

Put the chocolate into a heatproof bowl and pour over the hot cream. Let it sit for 1-2 to let the chocolate meld and stir until you have a smooth sauce.

Pour the chocolate sauce over your pancakes and serve while still how.

My tips for the perfect chocolate pancakes

• Add some chocolate chips to the pancake batter.
• Don't overmix the batter. This will give you rubbery pancakes.
• Make sure your skillet or griddle is really hot.
• Add some fresh fruit, like strawberries, stewed apples, blueberries, or bananas.
• Please don't squish them. You want airy pancakes!

Equipment

• A large skillet, griddle, or crepe pan
• two mixing bowls and a whisk
• a ladle or cups to pour the mixture into the pan

Storage

Fresh pancakes will keep in the fridge for about two days. They are also suitable for freezing if you want to keep them longer!

Wrap them in plastic wrap before freezing. This way, the pancakes will stay fresh for bout three months.

Let them thaw in the fridge and warm them in a dry skillet or microwave.