Peruvian & World Recipes

Chocolate Pancakes Recipe

Chocolate Pancakes
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Chocolate Pancakes

Course: BreakfastCuisine: Greek
Yields:

10

pancakes

Savor the indulgence of Chocolate Pancakes, a delightful blend of all-purpose flour, cocoa powder, sugar, and white chocolate chips. Combine wet and dry ingredients, cook until golden brown, and top with your favorite accompaniments for a blissful chocolate-infused breakfast treat.

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Ingredients

  • 1 1/2 cup all-purpose flour

  • 1/4 cup unsweetened cacao powder

  • 1/4 cup granulated sugar

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 cup whole milk

  • 2 eggs (room temperature)

  • 1 tsp vanilla extract

  • 1/4 cup butter, melted and cooled

  • 1/2 cup semi-sweet white chocolate chips

Directions

  • Sift flour, cocoa powder, sugar, baking soda, and salt in a large bowl. Mix until even.
  • Whisk together milk, eggs, and vanilla extract in a medium bowl.
  • Pour the wet ingredients into the dry mixture. Combine with a hand mixer just until mixed and moistened.
  • Add melted and cooled butter and mix thoroughly. Finally, stir in white chocolate chips. Set aside.
  • Preheat a griddle or a large skillet over medium-high heat.
  • Grease a griddle or skillet with butter or cooking spray.
  • Gently, with the help of an ice cream scoop, drop ¼ cup of batter onto a hot skillet and cook for 1-2 minutes, or until the top starts to bubble and the bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side.
  • Turn your oven on the “Keep Warm” setting and transfer your pancakes to a cookie sheet until ready to eat warm.

Recipe Video

Notes

  • Serving suggestions: sweetened whipped cream, berries, chocolate sauce, caramel, or a dust of powdered sugar.

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