March 4, 2021

Chocolate Pancakes with Chocolate Syrup

Chocolate Pancakes with Chocolate Syrup are the perfect decadent breakfast. I really love making special breakfasts on holidays or special occasions. But, I also like to make fun breakfasts on random weekdays, now that everyone is working and studying from home. To begin this recipe, I make a rich chocolate syrup. Next, I whisk up a thick chocolate batter, and cook the pancakes. Finally, I top my pancakes with the syrup, whipped cream, and raspberries.

The Equipment I Used

A Food Scale- For perfect pancakes every time, be sure and weigh your flour.
A Sifter- Use this to properly combine your dry ingredients.
A Non-stick Pan or Griddle- This is a must for pancakes.

The Ingredients Needed for Chocolate Pancakes

Light Corn Syrup- You can find this with the syrups or sometimes in the baking section of the market.
Chocolate Chips- I use mini chips for both the syrup and the pancakes. They melt quicker than the bigger chips, but feel free to use those if you prefer.
Cocoa Powder- Be sure and use unsweetened cocoa powder. I used the Hershey’s brand.
Sugar- Use granulated sugar.
Milk and Sour Cream- Use full fat, whole milk products for best results.

How I Made my Pancakes

First, I make my chocolate syrup. It’s important to watch this mixture closely so you don’t burn it.
Next, I mix up my pancake batter. It’s important to measure/weigh all your ingredients very carefully.
Then, I cook my pancakes. The smaller the pancakes are, the quicker they’ll cook.
Finally, I top the pancakes with the chocolate syrup. Then, I add whipped cream and fresh raspberries.
Best of all, this batter and syrup can be made a day ahead.

We all really love these Chocolate Pancakes with Chocolate Syrup. If you’re a pancake lover, you must try these.

Chocolate Pancakes with Chocolate Syrup

Chocolate pancakes filled with mini chocolate chips and topped with chocolate syrup.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast

Cuisine American

Servings

Ingredients

For the Chocolate Pancakes:

1 cup all purpose flour (120g)
6 tbsp. unsweetened cocoa powder
1 tbsp. baking powder
¼ tsp. salt
¼ cup sugar
1 large egg
1 cup whole milk
¼ cup sour cream
2 tbsp. melted butter
⅓ cup mini chocolate chips
additional butter for greasing pan
1 cup whipped cream
1 cup fresh raspberries

For the Chocolate Syrup:

¼ cup heavy cream
1 tbsp. light corn syrup
¾ cup mini chocolate chips

Instructions

Begin by making the Chocolate Syrup:
In a small saucepan, heat the cream and corn syrup until barely simmering. Remove from the heat and stir in the chocolate chips. Stir until they're completely melted and smooth. This can be reheated in the microwave, stirring at ten second intervals until heated through.
Next, make the Chocolate Pancakes:
Sift together the flour, baking powder, salt, sugar, and cocoa powder into a large bowl.
In a second, smaller bowl whisk together the egg, milk, and sour cream. Then, stir this into the flour mixture. Mix just until no flour streaks remain. Stir in the melted butter, and then the chocolate chips.
Heat a non-stick griddle or skillet over medium heat, and melt a tablespoon of butter. Ladle a few tablespoons of batter onto the skillet. When bubbles appear, flip your pancakes. Add more butter, as necessary, and cook the rest of the pancakes.
Top the pancakes with whipped cream, raspberries, and the chocolate syrup.