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CuisineEuropeanFrenchDairyGlutenEggsPancakesSweet BreakfastsUnder 1 HourPan FryBig BatchIndulgent SweetsStove TopKid-FriendlyDessertsBrunchBreakfastVegetarianComfort Food

Chocolate Pancakes

featured in 4 Pancake Recipes For The Perfect Breakfast

Indulge in a heavenly breakfast with these fluffy Chocolate Pancakes that are sure to satisfy your sweet tooth. Drizzle with syrup and dive into a chocolate lover's dream come true!

91% would make again
Total Time

50 minutes

50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Chocolate Pancakes

Inspired by cooking.nytimes.com

Total Time

50 minutes

50 min

Prep Time

30 minutes

30 min

Cook Time

20 minutes

20 min

Ingredients

for 6 pancakes

Pancakes

  • 2 egg yolks
  • 2 egg whites, whipped
  • 3 tablespoons sugar
  • 1 ⅓ cups milk (315 mL), more if the batter is too thick
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour (185 g)
  • ¼ cup cocoa powder (30 g)
  • 2 ½ teaspoons baking powder
  • 3 ½ oz chocolate (105 g), finely chopped
  • 1 tablespoon butter, or oil for cooking

Chocolate Ganache

  • 1 cup heavy cream (240 mL)
  • 8 oz chocolate chips (175 g)
  • raspberry, for garnish

Nutrition Info

  • Calories 598
  • Fat 42g
  • Carbs 60g
  • Fiber 4g
  • Sugar 35g
  • Protein 12g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, mix together yolks and sugar, while still whisking, add milk
  2. Carefully fold in whipped egg whites.
  3. NOTE: It's better to use a spoon rather than a whisk.
  4. Add and mix the melted butter and the vanilla.
  5. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
  6. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
  7. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
  8. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
  9. Take off the heat, mix with the chocolate chips until perfectly smooth.
  10. Over low to medium heat, pour ¼ cup (60 ml) of pancake batter on a well-oiled pan.
  11. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
  12. When the pancakes are ready, pour the chocolate ganache on top.
  13. NOTE: If the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds.
  14. Garnish with raspberries.
  15. Enjoy !
  16. Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

Related Recipes

Chocolate Pancakes

Inspired by cooking.nytimes.com