Chocolate Pancakes



Valentine's Day is just a few days away, and I know what I'm making for breakfast. Nothing says I love you better than these Chocolate Pancakes. They are made with two kinds of chocolate, and then more is drizzled on top, then garnished with fresh raspberries. Each bite is pure deliciousness. The combination of the chocolate fluffy pancakes and fruit is as good as it gets.


Ingredients for Chocolate Pancakes:


2 cups flour

1/2 cup Dutch Processed cocoa

3 tablespoons sugar

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/ cups buttermilk

1 1/4 cups whole milk

2 eggs

1/2 cup mini chocolate chips

2 tablespoons melted butter

1 3/4 teaspoons vanilla

cooking spray


Serve with chocolate syrup and raspberries

Time-Saving Tip: Measure out the dry ingredients the night before serving.


Let's see what we need.

We're ready to cook.



Combine the dry ingredients; stir in the chocolate chips.



Whisk the wet ingredients together.



Add the wet ingredients to the dry ingredients. Stir just until combined.



Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden. Serve the pancakes with chocolate syrup and raspberries.


They're ready! Chocolate Pancakes are delicious. If you ever wondered what fall tastes like, here is your answer.


Enjoy!


Chocolate Pancakes:


  • 2 cups flour

  • 1/2 cup Dutch Processed cocoa

  • 3 tablespoons sugar

  • 2 teaspoons baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 1/ cups buttermilk

  • 1 1/4 cups whole milk

  • 2 eggs

  • 1/2 cup mini chocolate chips

  • 2 tablespoons melted butter

  • 1 3/4 teaspoons vanilla

  • cooking spray

  • Serve with chocolate syrup and raspberries

  • Combine the dry ingredients; stir in the chocolate chips.

  • Whisk the wet ingredients together.

  • Add the wet ingredients to the dry ingredients. Stir just until combined.

  • Lightly coat a non-stick pan with cooking spray. Heat to medium and add pancake batter in 1/3 cup measures; once the pancakes start to bubble flip and continue cooking until both sides are golden. Serve the pancakes with chocolate syrup and raspberries.

  • Time-Saving Tip: Measure out the dry ingredients the night before serving.