Best 6 Chocolate Lovers Pancakes Recipes

CHOCOLATE LOVER'S PANCAKES

Steps:

• In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.

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).

CHOCOLATE LOVER'S PANCAKES

Steps:

• In medium bowl, stir together Bisquick mix, cocoa, sour cream, milk, eggs and sugar just until combined. Stir in chocolate chunks.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
• Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Stir in chocolate syrup. Cover to keep warm.
• Serve pancakes topped with chocolate-hazelnut sauce, whipped cream and sprinkles.

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 PANCAKES

Steps:

• In a large mixing bowl, add the dry ingredients and whisk to combine.
• Make a well in the center of the combined dry ingredients, then add the wet ingredients (milk, butter, egg, and vanilla extract).
• Mix just enough so that the flour is incorporated into the wet ingredients and you have a slightly lumpy batter. Set aside.
• Lightly coat a large skillet or non-stick frying pan coconut oil or non-stick cooking spray and bring the skillet to medium heat.
• Drop pancake batter into the skillet using a 1/4 cup scoop (most ladle portions are this size) and push the batter outward into a circle if needed. Heat for about 1-2 minutes, or until bubbles are forming and the bottom is slightly browned. Your spatula should slide easily under the edges when the pancakes are ready to flip.
• Flip the pancakes when ready, and cook on the second side for about one minute. Transfer to a plate and cover loosely with aluminum foil or kitchen towel to keep warm while repeating with additional pancakes.
• Place your 1 cup portion of heavy cream into the microwave and heat to just under boiling, about 200 degrees F (93 degrees C). You will see small bubbles forming at this temperature.
• Pour the heated heavy cream over the semi-sweet chocolate chips and give it a minute to melt the chips before stirring. Stir after a minute, and continue stirring until the chocolate sauce is smooth. *If your sauce is too thick, add small drizzles of heavy cream until the consistency is smooth and pourable.

DOUBLE CHOCOLATE CHIP PANCAKES

Steps:

• In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
• In a small bowl, beat together eggs, milk, vanilla, and butter.
• Pour the egg mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
• Heat a griddle to medium-high heat (mine was between 350-375 degrees). Pour about 1/4 cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 on the other side.
• Serve warm with fresh fruit, whipped cream, powdered sugar, or chocolate syrup.