Hot Chocolate Pancakes
These Hot Chocolate Pancakes topped with a rich fudge sauce makes an indulgent breakfast or decadent dessert. Easy to prepare, these buttermilk based pancakes are delicately soft and light with amazing flavour.
Ingredients
For the fudge sauce
- 1 cup 130g chocolate chips or roughly chopped chocolate pieces
- ¼ cup 60ml heavy cream
For the hot chocolate pancakes
- 1 cup 120g flour See note 1
- ¼ cup 25g unsweetened cocoa powder See note 2
- ¼ cup 52g sugar See note 3
- 1 teaspoon baking powder
- ½ teaspoon baking soda bicarbonate of soda
- 1 ½ cups 375ml buttermilk See note 4
- 2 Tablespoons 28.35 g butter, melted
Instructions
To make the chocolate fudge sauce
- Place the chocolate chips or roughly chopped chocolate and cream in a microwave-safe bowl. Heat until melted. Make sure to stop the microwave every 40 seconds to stir the chocolate and cream. The sauce will thicken as it cools.
To make the hot chocolate pancakes
- Whisk together the dry ingredients: Use a large bowl to whisk together the flour, sugar, baking powder and baking soda (bicarbonate of soda)
- Whisk together the wet ingredients: Use a separate to whisk together the buttermilk and melted butter.
- Combine the dry and wet ingredients: Pour the wet ingredients( buttermilk and melted butter) into the bowl with the whisked dry ingredients ( flour, sugar baking powder and baking soda (bicarbonate of soda) Whisk gently until just combined.
- Cook the pancakes: Heat a nonstick pan to medium heat. Spray with nonstick cooking spray or use a sheet of paper towel dipped in a little oil to lightly grease the pan. Pour about a ¼ cup of the batter onto the pan, level it out with the back of a spoon. You can check out my recipe video to see how it's done.
- Flip when bubbles appear on the surface: After about a minute, you will see bubbles appear on the surface. This is the time to gently flip the pancake and cook for another minute or until done. Use all the remaining batter to cook all the pancakes in the same way.
- Drizzle the fudge sauce over the cooked pancakes: Drizzle the warm fudge sauce over the cooked pancakes and enjoy with berries, a scoop of ice cream or whipped cream if you like.
Notes
- You can use either all-purpose, cake, or plain flour for this recipe.
- Use only unsweetened cocoa powder for this recipe. Sweetened cocoa powder contains sugar and other ingredients which can affect the taste and texture of the pancakes.
- I use just a ¼ cup (52g) of sugar in these pancakes, but you can add more if you prefer a sweeter pancake.
- If you don’t have buttermilk, you can make some by adding 1 tablespoon (15ml) white vinegar or lemon juice to 1½ cup (375ml) milk Leave it aside for 2 minutes which will allow it to curdle. Use in place of the buttermilk
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