Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Name: Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 serving
Ingredients: 1 cup all-purpose flour; 2 tablespoons unsweetened cocoa powder (I used; Hershey’s Special Dark Cocoa Powder); 2 tablespoons granulated sugar; 1 tablespoons light brown sugar; 1 teaspoon cinnamon; 1 teaspoon baking powder; ½ teaspoon baking soda; pinch salt; 1 cup buttermilk; 1 large egg; 2 heaping tablespoons canola or vegetable oil; 1 teaspoon vanilla extract; 1 cup granulated sugar; ¼ cup water; ¾ cup heavy cream or half and half; 1 tablespoon vanilla extract; 2 tablespoons rum; ¼ cup butter; ½ to 1 teaspoon kosher salt

User Reviews

4.9

21 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
10
Calories
301 kcal
Course
Others

Chocolate Buttermilk Pancakes with Homemade Salted Caramel Sauce

Jade Rice

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Chocolate and caramel is a match made in heaven and makes for a special breakfast treat. The soft, light, fluffy, moist buttermilk pancakes are the perfect sponges for the sweet and lightly salted caramel sauce. Recipe may be doubled and extra pancakes can be frozen and reheated for busy mornings. Chocolate, it’s what’s for breakfast.

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Ingredients

Servings

Pancakes

1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder (I used
Hershey’s Special Dark Cocoa Powder)
2 tablespoons granulated sugar
1 tablespoons light brown sugar packed
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
pinch salt optional
1 cup buttermilk plus a splash more only if necessary
1 large egg
2 heaping tablespoons canola or vegetable oil
1 teaspoon vanilla extract

Salted Caramel Sauce (makes 1 cup)

1 cup granulated sugar
¼ cup water
¾ cup heavy cream or half and half I use half and half
1 tablespoon vanilla extract
2 tablespoons rum optional
¼ cup butter half of 1 stick, salted or unsalted may be used
½ to 1 teaspoon kosher salt or to taste (or omit salt for regular caramel sauce)

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Instructions

For the Pancakes – In a large mixing bowl, whisk together first 8 dry ingredients (through optional salt); set aside.
In a large measuring cup or bowl, whisk together final 4 wet ingredients.
Add wet to dry, and fold gently to combine. Don’t overmix; batter will be lumpy. It’s a thick batter, but if it’s too thick for your liking, add a splash of additional buttermilk to thin it.
Spray a large non-stick skillet with cooking spray, and place over medium heat.
Using a 2-tablespoon cookie scoop or spoon that’s been sprayed with cooking spray (helps batter to slide right off), place heaping 2-tablespoon mounds of batter in skillet. Cook pancakes on first side for about 3 minutes, flip and cook on second side for about 2 minutes, or until done. Repeat until all batter is gone, respraying both skillet and scoop with cooking spray as necessary.
Serve pancakes immediately with butter, syrup, or your favorite topping. If making the salted caramel sauce, place pancakes on a baking sheet and keep them in a preheated 250F oven while making the sauce so they stay warm. Pancakes can be wrapped or kept airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
For the Salted Caramel Sauce – In a heavy-bottomed medium saucepan with tall enough sides to accommodate the mixture when it starts bubbling, combine the sugar and water. Heat over medium-low heat until the sugar dissolves, stirring occasionally.
Increase the heat to medium-high and bring mixture to a boil without stirring. Using caution, use a wet pastry brush or damp paper towel to wipe down any crystals that are clinging to the sides of the saucepan. Failure to remove them could result in a grainy sauce. Boil until the mixture is a deep amber color, about 5 to 6 minutes.
Remove the pan from the heat, and using caution, whisk in the cream. The mixture will bubble up vigorously.
Add the vanilla and optional rum. It will bubble again.
Stir in the butter and salt to taste; or omit salt for regular caramel sauce. If using table salt rather than Kosher salt, add less because it’s finer-grained and 1 teaspoon of table salt is much saltier tasting than 1 teaspoon of Kosher salt.
Transfer caramel to a glass or heatproof jar with a lid. Caramel sauce will keep airtight for many months in the refrigerator.

Notes

If you don’t want to make your own salted caramel sauce, Trader Joe’s sells Fleur de Sel Salted Caramel Sauce, which I swear by. Williams-Sonoma has a Salted Caramel Sauce for four times the price of the Trader Joe’s sauce.

Nutrition Information

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Serving 1 Calories 301kcal (15%) Carbohydrates 38g (13%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 53mg (18%) Sodium 434mg (18%) Fiber 1g (4%) Sugar 27g (54%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 301 kcal

% Daily Value*

Serving	1
Calories	301kcal	15%
Carbohydrates	38g	13%
Protein	4g	8%
Fat	14g	22%
Saturated Fat	8g	40%
Polyunsaturated Fat	5g	29%
Cholesterol	53mg	18%
Sodium	434mg	18%
Fiber	1g	4%
Sugar	27g	54%