Indulge in Fluffy Chocolate Pancakes for a Sweet Morning Treat

These chocolate pancakes are a delightful breakfast treat, perfect for chocolate lovers.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 pancakes

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free version.
1/4 cup Cocoa powder Dutch-processed is recommended for a richer taste.
2 teaspoons Baking powder Ensure it's fresh for best results.
pinch Salt Enhances flavor.
1 large Egg For an eggless option, consider using flaxseed meal or commercial egg replacer.
1/4 cup Granulated sugar Reduce or replace with a sugar substitute if desired.
1 cup Whole milk Can swap with almond milk or any plant-based milk for a dairy-free option.
2 tablespoons Canola or vegetable oil You can also use melted butter for a rich flavor.
1 teaspoon Pure vanilla extract Use pure for the best taste.
1/2 cup Chocolate chips or chunks Choose between dark, semi-sweet, or milk chocolate based on your preference.

For the Ganache

4 ounces Chocolate (for ganache) Use high-quality bittersweet or semisweet chocolate.
1/2 cup Heavy cream (for ganache) Can substitute with coconut cream for a dairy-free option.

Equipment

Mixing bowls
whisk
non-stick griddle
Measuring cups
spatula

Method

Step-by-Step Instructions for Fluffy Chocolate Pancakes

In a large mixing bowl, sift together the dry ingredients: flour, cocoa powder, baking powder, and salt.
In a separate bowl, whisk together the egg and sugar, then mix in the milk, oil, and vanilla until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined, then fold in chocolate chips.
In a microwave-safe bowl, heat chocolate and cream together until ganache is smooth.
Preheat a griddle and pour batter to form pancakes. Cook until bubbles form, then flip until golden brown.
Serve warm pancakes with ganache drizzled on top and enjoy!

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 200IUCalcium: 100mgIron: 1.5mg

Notes

Let the batter rest for 5-10 minutes for perfect texture. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for longer storage.

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