Strawberry Pancakes with Dark Chocolate Drizzle

Name: Strawberry Pancakes with Dark Chocolate Drizzle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 24 pancakes
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 ½ cups milk; 2 eggs; 1 teaspoon pure vanilla extract; 2 tablespoons unsweetened applesauce; ¼ cup dark chocolate chips; 1 cup sliced strawberries; Strawberry Syrup; strawberry whipped cream

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
24 pancakes
Calories
58 kcal
Course
Breakfast
Cuisine
American

Strawberry Pancakes with Dark Chocolate Drizzle

Iris Warren

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Classic fluffy pancakes topped with fresh sliced strawberries and a melted chocolate drizzle are the best breakfast treat. Come learn how to make Strawberry Pancakes!

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Ingredients

Servings

Pancakes

2 cups all-purpose flour 240g
2 tablespoons granulated sugar 25g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
1 ½ cups milk 382ml
2 eggs ~100g
1 teaspoon pure vanilla extract 6g
2 tablespoons unsweetened applesauce

Toppings

¼ cup dark chocolate chips melted
1 cup sliced strawberries
Strawberry Syrup
strawberry whipped cream

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Instructions

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together until incorporated. Set aside.
Whisk together the milk, eggs, vanilla extract and applesauce in a smaller bowl.
Pour the wet ingredients into the dry ingredients, stirring with a plastic spatula until just combined. (Be careful not to overmix, as this will affect the texture of the pancakes.) Set the batter aside, and let it rest for 5-10 minutes.
While the batter is resting, heat a nonstick skillet over medium-high heat. Grease the pan lightly with butter or cooking spray.
Dollop the pancakes onto the preheated skillet once the batter has rested and the pan is hot.
When several bubbles have formed on the surface, flip the pancakes, and cook through. Repeat until all batter has been made into pancakes.
Top with the strawberries, then drizzle with the melted chocolate. Enjoy warm!

Notes

This recipe makes 24 2-tablespoon pancakes. If you make them larger, you will have fewer pancakes. If you make smaller pancakes, you'll have more.
This recipe is easily halved. To do this, just take half of all the ingredients and follow the directions.
This recipe can easily be made vegan, too. Use a vegan egg substitute (a flax egg or white vinegar/baking soda both work here, as we've tried to make these without realizing we didn't have eggs on hand), and make sure your dark chocolate chips are vegan, too.
Don't overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it's completely smooth, the pancakes won't become as fluffy.
When do you know how to flip? When big 'ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing... because when you flip them, you won't flip them again. (Yep. We only need to flip our pancakes once.)
Once you've flipped your pancakes, don't press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
Leftover pancakes? Freeze 'em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

Nutrition Information

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Serving 1 pancake Calories 58kcal (3%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 17mg (6%) Sodium 124mg (5%) Sugar 2g (4%)