Pancakes, anyone? These chocolate pancakes are fluffy, hearty, and make the perfect weekend breakfast or brunch. Best of all, you can mix the ingredients in a blender. And don’t forget to check more brunch ideas.
It’s funny how sometimes the simplest recipes I want to post on the blog stay in the draft mode for the longest time. And it took me about 4 years to finally have it here on the blog.
Best Chocolate pancakes, my friends!
Pancakes for brunch has always been our favorite for years. In fact, it’s one of the things we always look forward to every weekend. However, as easy as it sounds, there are a few crucial mistakes you can make. Rest assured, I am here to guide you to avoid them.
- Flour, baking powder, cocoa powder. These are the dry ingredients you need in making these chocolate pancakes; however, the quality of your ingredients is essential
- Eggs. I am using large eggs in this recipe
- Sugar. Granulated sugar is all you need. However, you can also use brown sugar if you prefer molasses flavor
- Milk. Just regular milk to create nice subtle flavors. Some recipes also call for buttermilk, which helps to make pancakes more tender, moist, and fluffy
- Vanilla extract. It’s optional but makes your pancake tastes better
- Butter or vegetable oil. Be careful when using butter because it is really easy to burn; hence, use clarified butter. If you plan on using regular butter or vegetable oil, be sure to wipe your pan after every two batches or so
Can I make chocolate pancake batter in advance?
This applies to all pancakes, and the short answer is no. However, if you plan to make the batter in advance, mix the batter the night before and put it in the refrigerator. Then add the leavening – baking powder – in the morning. Or prepare the wet ingredients and dry ingredients separately and combine them when you’re ready to cook your pancakes.
Leave your pancake alone and flip it when the bubbles pop and form holes that stay open on your pancakes.
Griddle vs. Saute Pan
A griddle is always your top choice for making pancakes. Otherwise, use a wide heavy-bottomed pan, or your pancake will burn. And be sure to have enough room on your pan to flip your pancakes.
Don’t overmix your pancake batter, or it will be tough because you develop more gluten in your pancakes.
Mix and Match Your Chocolate Pancakes Toppings
The syrup is fine, but adding fresh fruits is better. And when you do syrup, use 100% maple syrup.Print
Pancakes, anyone? These chocolate pancakes are fluffy, hearty, and make the perfect weekend breakfast or brunch. Best of all, you can mix the ingredients in a blender.
- 1.5 cup flour
- 4 tablespoons cocoa powder
- 3 teaspoon baking powder
- 1/4 cup sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Butter or oil for cooking
- In a bowl, combine the flour with cocoa powder, baking powder, and sugar.
- Add eggs, milk, and vanilla. Whisk until everything is well incorporated and no more lumps left.
- Heat a griddle over medium heat. Grease with butter or oil. Pour around 1/4 cup batter onto the hot griddle and cook each pancake for 2 minutes, or until small bubbles pop and form holes that stay open on the surface of your pancakes. Flip and cook for another 1 minute. Repeat with the rest of the batter.