These Double Chocolate Pancakes are the ultimate indulgence – perfect for a Pancake Day! This recipe is sponsored by Heritage Breeds.
You will also love my Chocolate Crepes
Pancakes – and waffles – are a weekend staple in our house and the kids look forward to this treat every week.
Chocolate pancakes on the other hand – and chocolate crepes – are for special occasions only. I usually pull this recipe out of my sleeve whenever my daughter has a sleepover friend or on birthdays and holidays.
These indulgent pancakes can be served simply drizzled with maple syrup with bananas and walnuts or go all out and add chocolate sauce for total chocolate overload!
By the way these are very easy to throw together and my kids loved helping out by sifting and whisking the batter.
Any leftovers can be frozen, separated by greaseproof paper and sealed in a freezer bag – but leftovers and chocolate pancakes don’t usually coexist!
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Double Chocolate Pancakes
- 150 g (1 ¼ cup) self raising flour
- 60 g (¼ cup) light brown sugar or caster sugar
- 4 tbsp cocoa powder
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp salt
- 160 ml ( ⅔ cup) whole milk
- 1 large egg
- 2 tbsp unsalted butter melted
- 1 tsp vanilla extract
- grapeseed oil to fry or a mix of oil and butter
- icing sugar to dust optional
Chocolate sauce (optional)
- 100 ml (scant ½ cup) whipping cream
- 80 g (½ cup) dark chocolate chips
- warm milk as needed, if sauce needs thinning
- 1 tbsp cocoa powder
- 1-2 tbsp runny honey or golden syrup
- fresh fruit like bananas or berries
- maple syrup to drizzle
Make the chocolate sauce
- Make the chocolate sauce. Put the chocolate in a bowl. Heat the whipping cream, cocoa powder and honey until bubbles form around the edge of the pot.
- Pour over the chocolate and then stir until smooth. If the sauce is a little too thick for pouring, you can thin it by stirring in a little warm milk. Set aside – you might need to warm in a microwave for few seconds before using.
Make the pancakes
- Sift the flour, sugar, cocoa powder, baking powder, cinnamon and salt into a large bowl.
- Mix the egg and milk in a measuring jug and add to the bowl. Mix together with a balloon whisk.
- Stir in the melted butter until the pancake mix smooth and glossy.
- Heat a tablespoon of grapeseed oil in a large, non-stick pan.
- Lower the heat to medium and add a heaped tablespoon of batter per pancake. Spread with the back of a spoon so that each pancake is smooth and even.
- Cook for 2-3 minutes, until bubbles start to form on the surface. Carefully flip and cook for a couple more minutes.
- Continue until you use all the batter, adding a little more oil between pancake batches.
- Drizzle the pancakes with maple syrup or chocolate sauce and serve with fresh fruit and nuts or your choice of toppings.