5 from 2 votes
Chocolate Pancakes
Light, fluffy Chocolate Chocolate Pancakes are not only chocolate, but loaded with chocolate chips. Top them with chocolate syrup or whipped cream for the ultimate indulgence.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
Calories:
449 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ⅔ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 Tablespoon baking powder
- 2 Tablespoons white sugar
- ¾ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- 2 Tablespoons butter melted
- ½ cup semi sweet chocolate chips
- butter additional, for greasing pan, about 3 Tbsp
Instructions
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light. Add 1 c. milk and melted butter to the bowl. Stir until just combined.
- Add wet ingredients to dry ingredients and mix until moistened, do not overmix. At this point if it is too thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Fold in chocolate chips and let rest for 5 minutes.
- Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoon butter in a large non-stick skillet. Ladle the batter (about ¼ cup batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter
Cup of Yum
Notes
- Before storing chocolate pancakes, make sure to cool them to room temperature. If you store them when they are still hot it will create condensation in the container pancakes that will make them soggy.
- REFRIGERATION: After they have cooled to room temperature you can wrap leftover in aluminum foil, transfer to a plastic zip top bag, or store in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
- FREEZER: Before you store pancakes make sure you let them cool to room temperature. After they are cooled you can either store them in the refrigerator or in the freezer. Then you can either flash freeze the pancakes by placing them in a single layer on a baking sheet and freezing them for 1-2 hours then moving them to a freezer Ziploc bag or airtight container. Another way to store them in the freezer is in individual sandwich bags or by placing them in a gallon freezer storage bag and separating them by parchment paper to keep them from sticking together.
Nutrition Information
Calories
449kcal
(22%)
Carbohydrates
67g
(22%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.3g
(15%)
Cholesterol
22mg
(7%)
Sodium
523mg
(22%)
Potassium
700mg
(15%)
Fiber
6g
(24%)
Sugar
18g
(36%)
Vitamin A
261IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
251mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 449
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 523mg | 22% |
| Potassium | 700mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 251mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.