Chocolate Pancakes

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Whether for breakfast or dessert, chocolate pancakes are a delicious treat. Easy to make and oh so indulgent!

Is this breakfast or dessert? does it matter? The pancakes have the word cake inside, so I’m going to use that to roll and call it breakfast. Who says you can’t have cake for breakfast?

These chocolate pancakes are a family favorite in our family. They’re super easy to put together and everyone will happily eat them. You can douse them with chocolate syrup (who am I to judge?) or froth them with homemade buttermilk caramel syrup (see recipe below). Or, use both! They are just amazing.

The trick to making delicious pancakes is knowing when to flip them. What I’m looking for is bubbles starting to form around the edges. The edges will start to look dry and dull. That’s when I knew it was time to flip.

I like pancakes with thick sides. If you want thinner pancakes, just add a little extra buttermilk. Start with 1/4 cup and go from there.

Whether for breakfast or dessert, Chocolate Pancakes with Caramel Syrup are a mouth-watering treat. Easy to make and oh so indulgent!

Whether for breakfast or dessert, chocolate pancakes are a delicious treat. Easy to make and oh so indulgent!

raw material

  • 1 1/2 cup buttermilk or buttermilk substitute
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1/4 cup cocoa powder
  • 2 Egg
  • 1/4 cup butter melted
  • 2 cup flour
  • 1/2 cup chocolate chips

instruct

  • Place buttermilk, sugar, melted butter, baking powder, baking soda, salt, eggs, and cocoa powder in a medium mixing bowl. Stir until combined.

  • Add flour and chocolate chips and mix well.

  • Heat a nonstick skillet to medium-high heat. Spoon 1/4 cup batter onto a baking sheet on which to cook pancakes. Turn the pancake over when bubbles appear. Pancakes are done when they are lightly browned and cooked through on both sides. See the cooking lesson in this post for tips on making delicious pancakes.

Calories: 236kcal | carbohydrate: 33G | protein: 5G | fat: 9G | Saturated fat: 5G | cholesterol: 50mg | sodium: 340mg | Potassium: 221mg | fiber: 1G | sugar: 12G | Vitamin A: 270unit | calcium: 108mg | iron: 1.8mg

Chocolate and caramel syrup drizzled over a stack of decadent chocolate pancakes

These pancakes are amazing with this homemade buttermilk caramel syrup. watch the video below I’ll walk you through every step of the way to make chocolate pancakes with caramel syrup. Warning: you’ll be drooling by the end!

caramel syrup in a small jar

raw material

  • 3/4 cup buttermilk or buttermilk substitute
  • 1 1/2 cup sugar
  • 1/2 cup butter
  • 2 tablespoon corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

instruct

  • Combine buttermilk, sugar, butter, and corn syrup in a large stock pot.

  • Bring to a boil, stirring constantly.

  • Reduce heat to low and simmer, stirring constantly, for about 8 minutes, until it turns a nice caramel color.

  • Remove from heat and add baking soda and vanilla. It will bubble like crazy, which is why you use such a large pot.

  • service or storage. I keep mine in a glass jar.

Calories: 370kcal | carbohydrate: 57G | protein: 1G | fat: 16G | Saturated fat: 10G | cholesterol: 43mg | sodium: 381mg | Potassium: 40mg | sugar: 57G | Vitamin A: 520unit | calcium: 39mg

Homemade Caramel Syrup Drizzled Over a Stack of Decadent Chocolate Pancakes

The recipe for caramel syrup is very much like making candy. Added buttermilk, butter, and corn syrup help keep it liquid. People always ask me why I add baking soda to my caramel syrup. Although I’m no chemist, the baking soda will cause the syrup to foam and expand, releasing carbon dioxide. It seems to keep the syrup from hardening or becoming chewy, which is great for making syrup or making caramel corn. Even when the syrup cools down, it remains liquid. It doesn’t set like a caramel candy.

Stack of chocolate pancakes covered with caramel syrup on a white plate.

raw material

Chocolate Pancakes

  • 1 1/2 cup buttermilk or buttermilk substitute
  • 1/4 cup sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1/4 cup cocoa powder
  • 2 Egg
  • 1/4 cup butter melted
  • 2 cup flour
  • 1/2 cup chocolate chips

caramel syrup

  • 3/4 cup cheese
  • 1 1/2 cup sugar
  • 1/2 cup butter
  • 2 tablespoon corn syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

instruct

  • Combine buttermilk, sugar, baking powder, baking soda, salt, eggs, and cocoa powder in a medium mixing bowl. Stir until combined.

  • Add flour and chocolate chips and mix well.

  • Heat a nonstick skillet to medium-high heat. Spoon 1/4 cup batter onto a baking sheet on which to cook pancakes. Turn the pancake over when bubbles appear. The pancakes are done when they are lightly browned and cooked through on both sides.

  • Make the caramel sauce by combining the buttermilk, sugar, butter, and corn syrup in a large stockpot.

  • Bring to a boil, stirring constantly.

  • Reduce heat to low and simmer, stirring constantly, for about 8 minutes, until it turns a nice caramel color.

  • Remove from heat and add baking soda and vanilla. It will bubble like crazy, which is why you use such a large pot. Serve hot on freshly made pancakes.