How to Make Perfect Chocolate Pancakes: Extra Fluffy Recipe

Today, I will show you how to make my famous chocolate pancakes with chocolate sauce. This recipe is loaded with flavors and is surprisingly not THAT sweet. This makes it perfect for a lower-calorie breakfast, dessert, or daytime snack.

These pancakes are just as easy to make as my Portuguese custard tarts or my unique apple-filled doughnut recipe.

Ingredients Needed For Chocolate Sauce Pancakes

Today’s chocolate pancakes are unique in flavor and texture, all thanks to the ingredients used to create them. 

Now, even though it is best to always stick to the ingredients I’ve listed in the recipe, there are some substitutes you can try that cater to specific dietary needs. Let’s take a look.

• All-Purpose Flour: For a gluten-free pancake, you can substitute AP flour with almond flour or oat flour. These slightly sweet flours complement the chocolate flavors but will result in denser pancakes.
• Baking Powder: No baking powder? No problem! Mix 1 teaspoon of baking soda, 1 teaspoon of cornstarch, and 2 teaspoons of cream of tartar to create a homemade alternative.
• Sugar: If you’re watching your sugar intake, consider using a low-calorie sugar alternative. Remember to taste as you mix to avoid overly sweet pancakes.
• Milk: Almond milk is a great vegan alternative to whole milk, just be aware it can alter the consistency of the batter.
• Egg: For those following an egg-free diet, a 1/4 cup of mashed banana or a chia or flaxseed ‘faux egg’ can be used instead.
• Dark Chocolate Sauce: If your sauce is too thick, heating it slightly will help thin it out for easier mixing.
• Coconut Oil: Instead of coconut oil, you can use other oils or even butter. Just be mindful that butter can burn quickly if heated too high or for too long.

How to make Chocolate Pancakes

Begin by gathering your ingredients, which include all-purpose flour, baking powder, and caster sugar. In a large bowl, combine these dry ingredients, mixing well to evenly distribute them.

Next, slowly incorporate the milk, using an electric hand mixer at a low speed to thoroughly blend the ingredients for about one minute.

Then, it’s time to add the egg and the star ingredient

Then add the chocolate sauce and ontinue mixing with the hand mixer on low speed. Stir this mixture for approximately 2-3 minutes until it transforms into a uniform and smooth batter. This will be your base for the delicious chocolate pancakes.

With your skillet properly heated and greased, you can start adding the pancake batter. Aim for medium-large pancakes, about 4 inches in diameter. Allow the pancakes to cook undisturbed for about 1-2 minutes, until they achieve a beautiful golden brown color.

Carefully flip the pancakes to cook the other side for an additional 1-2 minutes. Monitor them closely to prevent burning. Repeat this process until all the batter is used up.

How To Serve These Homemade Chocolate Sauce Pancakes

These can be served in any way that you would serve regular pancakes.

Personally, I love traditional toppings like maple syrup, fresh-cut fruit, powdered sugar, and more chocolate syrup.

For these chocolate pancakes, you can also use chocolate sprinkles, shavings, or chips. And don’t forget a delicious dollop of whipped cream!

Tips And Tricks For My Chocolate Pancake Recipe

If you have lumps in your pancake batter, leave it to rest for about 10 minutes. Give it a whisk again and check if the lumps have gone away.

Always use a medium to medium-high heat to cook pancakes. If the heat is too low, the pancakes will become rubbery and dense. If the temperature is excessively high, the exterior will burn before the inside has been cooked.

To store any leftover pancakes (if you are so lucky), place them in an airtight container. They can be preserved in the refrigerator for up to three days, but it’s best to use them as soon as possible.

FAQs

Can You Freeze These Chocolate Pancakes?

You definitely can, but their texture won’t be as good as when they are fresh. To put them in the freezer, encase them in cling film, then a layer of foil. You can also place these in an airtight container for extra protection. This aids in avoiding freezer burn.

Can I Use Water Instead Of Milk For Pancakes?

You can, but please don’t. Milk adds richness, helps tenderize, and adds some color and sweetness to the batter. Water is just that: water. It helps bind the ingredients together, but that’s it.