Chocolate Chip Hot Chocolate Pancakes Recipe
Indulge in these soft hot chocolate pancakes, perfect for a cozy breakfast or brunch. Made with rich cocoa powder and studded with mini chocolate chips, these fluffy pancakes combine the comforting flavors of hot chocolate with the classic pancake texture. Topped with mini marshmallows and a drizzle of chocolate syrup, this recipe is a delightful treat for chocolate lovers of all ages.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (about 120 g)
- 1/4 cup unsweetened cocoa powder (about 21 g)
- 2 tbsp granulated sugar (about 25 g)
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup milk (180 ml)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter (about 28 g)
Add-ins and Toppings
- 1/4 cup mini chocolate chips (about 43 g)
- Butter or oil for greasing the pan
- 1/4 cup mini marshmallows (about 15 g) for topping
Optional
- Chocolate syrup or extra cocoa powder for decoration
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until evenly combined.
- Prepare wet ingredients: In another bowl, beat together the milk, egg, vanilla extract, and melted butter until the mixture is smooth and well incorporated.
- Combine wet and dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold the batter without overmixing to keep the pancakes light and fluffy.
- Add chocolate chips: Stir in the mini chocolate chips carefully just enough to distribute them evenly throughout the batter.
- Preheat pan: Heat a nonstick pan or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter per pancake onto the hot pan. Cook until bubbles start appearing on the surface and the edges look set, approximately 2 minutes.
- Flip pancakes: Carefully flip each pancake and cook for another 1 to 2 minutes until the opposite side is golden and cooked through.
- Serve and garnish: Stack the pancakes on a plate, top them with mini marshmallows, drizzle with chocolate syrup, and sprinkle with extra cocoa powder if desired for a decorative and tasty finish.
Notes
- Do not overmix the batter to ensure pancakes remain soft and fluffy.
- You can substitute milk with any plant-based milk for a dairy-free version, but texture may vary slightly.
- Use a nonstick pan or well-seasoned griddle for best results and to prevent sticking.
- Adjust the amount of sugar or chocolate chips based on your desired sweetness.
- Serve immediately for the best taste, as marshmallows can melt quickly.
- Optional: Add a pinch of cinnamon or chili powder for a spicy chocolate twist.
