Best 5 Whole Wheat Chocolate Pan Cake Recipes

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Indulge in the delectable symphony of flavors with our whole wheat chocolate pan cake, a culinary masterpiece that harmonizes the rich, decadent taste of chocolate with the wholesome goodness of whole wheat. This exceptional recipe combines the finest ingredients to create a moist, fluffy texture that melts in your mouth, while the subtle hint of chocolate tantalizes your taste buds with every bite. Elevate your breakfast, brunch, or dessert experience with this irresistible treat. The article also features a collection of pancake recipes to satisfy every palate, from classic buttermilk pancakes to protein-packed oat pancakes. Whether you prefer a traditional breakfast fare or a healthy, energizing option, we have you covered. Embark on a culinary journey and discover the perfect pancake recipe to make your mornings special.

Let's cook with our recipes!

WHOLE-GRAIN PANCAKES



Whole-Grain Pancakes image

Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.

Provided by Melissa Clark

Categories     breakfast, brunch, easy, pancakes, main course

Time 45m

Yield About 10 pancakes

Number Of Ingredients 12

1 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup cornmeal
1/4 cup rolled oats
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/4 cups buttermilk or plain yogurt (not Greek)
3 large eggs
1/4 cup unsalted butter, melted, plus more for serving
1 tablespoon honey
Maple syrup, for serving

Steps:

  • In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
  • Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
  • Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
  • Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
  • Repeat with the remaining batter, adding more butter to the skillet as needed.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams

HEALTHY CHOCOLATE PANCAKES



Healthy chocolate pancakes image

These healthy chocolate pancakes are whole wheat, naturally sweetened and made without butter or oil. They're great for a fun and special breakfast!

Provided by Kathryn

Categories     Breakfast & Brunch

Time 25m

Number Of Ingredients 11

1 cup whole wheat flour (I use white whole wheat flour), sifted
1/3 cup unsweetened cocoa, sifted (see notes)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk (whole, skim, soy - all are fine)
1/4 cup maple syrup
2 large eggs
2 teaspoons vanilla
3/4 cup mini chocolate chips (optional)
Serving options: chopped fresh strawberries, additional mini chocolate chips, maple syrup, sprinkle of powdered sugar

Steps:

  • Mix together the sifted flour, cocoa, baking powder, baking soda and salt in a large bowl.
  • In a separate large bowl, whisk together the milk, maple syrup, eggs and vanilla.
  • Add the wet ingredients to the bowl with the dry ingredients and stir to combine. Don't overmix.
  • Add the mini chocolate chips, if using, and stir gently to incorporate them.
  • Heat a griddle or large saute pan over medium heat. Spray with cooking spray and pour about 1/4 cup of the batter at a time. You'll be able to get 4-5 on a two-burner griddle and 3 in a large skillet at a time.
  • Cook for 3-4 minutes on the first side, until the edges are cooked through and the middle of each pancake is bubbling. (If your stove cooks unevenly, you may want to turn your pan during the cooking time.)
  • Carefully flip each pancake (it will release from the pan easily if it's ready to flip) and cook an additional 1-2 minutes on the other side, until cooked through.
  • Remove cooked pancakes to a plate or place in the oven to keep warm while you repeat. Note: I spray the pan/griddle with cooking spray in between each batch. I also find I need to reduce the heat a little as I continue to cook the pancakes so as not to burn them.
  • Serve with strawberries, mini chocolate chips, maple syrup or powdered sugar, as desired. Enjoy!

Nutrition Facts : ServingSize 2 pancakes

WHOLE WHEAT CHOCOLATE PAN CAKE



Whole Wheat Chocolate Pan Cake image

Make and share this Whole Wheat Chocolate Pan Cake recipe from Food.com.

Provided by Chef Glaucia

Categories     Dessert

Time 40m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups white whole wheat flour
3/4 cup granulated sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup cold water
2 tablespoons butter
5 ounces semi-sweet chocolate chips
1/4 cup milk
1/4 cup powdered sugar

Steps:

  • Heat oven to 350º F.
  • In a medium bowl, mix flour, granulated sugar, cocoa, baking soda and salt.
  • In a smal bowl, mix oil, vinegar, water and vanilla.
  • Stir water mixture into flour mixture with spoon about 1 minute or until well blended.
  • Pour into greased 9X13 inch pan.
  • Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
  • Spoon hot chocolate frosting on top of warm cake.
  • Frosting:.
  • In a small saucepan, melt butter and chocolate chips. Stir in milk and powdered sugar. Whisk until no lumps remain in mixture.

WHOLE-WHEAT CHOCOLATE CHIP LOAF CAKE



Whole-Wheat Chocolate Chip Loaf Cake image

Nutty whole-wheat flour and semisweet chocolate are a winning pair in this easy-to-make one-bowl loaf cake. Whole-wheat flour gives this cake depth and a nubbly texture that is tastier than that of your average all-purpose flour, and semisweet chocolate makes it a special treat. You can use whatever type of chocolate chips you prefer, and chopped chocolate works, too, if that's what you have on hand. You can also use a greater proportion of whole-wheat flour if you like - up to about 1 cup/128 grams of the total 1½ cups flour works well - but the cake will be a bit more dense. It will still be delicious, but it will have a slightly different texture.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 1h10m

Yield 1 loaf (about 8 servings)

Number Of Ingredients 13

1/4 cup/56 grams unsalted butter, melted, plus more for the pan
2 large eggs
3/4 cup/150 grams light brown sugar
1 cup/235 grams sour cream
1/4 cup/60 milliliters neutral oil
1 teaspoon vanilla extract
3/4 teaspoon kosher salt (Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup/128 grams all-purpose flour
1/2 cup/64 grams whole-wheat flour
1 cup/170 grams semisweet chocolate chips
1 teaspoon turbinado sugar or granulated sugar, to finish

Steps:

  • Heat oven to 350 degrees and butter a light-colored metal 9-by-5-by-3-inch loaf pan. Line the pan with a strip of parchment paper that hangs over the two long sides.
  • In a large bowl, vigorously whisk eggs and brown sugar until light and smooth, about 30 seconds.
  • Add the sour cream, melted butter, oil, vanilla extract and salt, and whisk until smooth. Whisk in the baking powder and baking soda.
  • Add both flours and all but one 1 heaping tablespoon of the chocolate chips. Stir with a rubber spatula until combined and no streaks of flour remain.
  • Spoon the batter into the prepared pan, smooth the top, and sprinkle with the reserved chocolate chips, 1 teaspoon of granulated or turbinado sugar and a sprinkle of salt. Bake until golden and puffed, and a tester inserted into the center comes out clean or with a bit of melted chocolate, 50 to 60 minutes.
  • Carefully run a thin knife or offset spatula around the edges of the pan not protected by the parchment paper. Set the pan on a rack to cool for about 15 minutes. Then, use the parchment paper to lift the cake out of the pan and set it back on the rack to cool completely. Keep leftovers loosely covered at room temperature for up to 3 days.

COCOA PANCAKES



Cocoa Pancakes image

We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. -Lisa DeMarsh, Mt. Solon, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 11

3/4 cup whole wheat flour
1/4 cup sugar
2 tablespoons baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup fat-free milk
1/4 cup egg substitute
1 tablespoon reduced-fat butter, melted
1 cup fresh raspberries
1/2 cup fat-free vanilla yogurt

Steps:

  • In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.

Nutrition Facts : Calories 201 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

  • Choose the right flour: Whole wheat flour is a great choice for these pancakes as it provides a nutty flavor and a boost of fiber. If you don't have whole wheat flour on hand, you can substitute all-purpose flour.
  • Don't overmix the batter: Overmixing the batter can result in tough pancakes. Mix just until the ingredients are combined and there are a few small lumps remaining.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help to prevent them from burning. Be patient and cook the pancakes for 2-3 minutes per side, or until golden brown.
  • Serve immediately: These pancakes are best served immediately after cooking. You can keep them warm in a preheated oven or on a warm plate until ready to serve.

Conclusion:

These whole wheat chocolate pancakes are a delicious and nutritious way to start your day. They're made with simple ingredients and are easy to make. Plus, they're a great way to sneak in some extra whole grains and chocolate into your diet. So next time you're looking for a quick and easy breakfast, give these pancakes a try!

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