Chocolate Chip Hot Chocolate Pancakes Recipe
Indulge in these soft hot chocolate pancakes, a decadent twist on a classic breakfast favorite. Made with rich cocoa powder and studded with mini chocolate chips, these fluffy pancakes are topped with melty mini marshmallows and a drizzle of chocolate syrup, making them the perfect treat for any chocolate lover.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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 well combined.
- Combine Wet Ingredients: In another bowl, beat the milk, large egg, vanilla extract, and melted butter together until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the dry ingredient bowl and gently fold them together. Be careful not to overmix to keep the pancakes soft and fluffy.
- Add Chocolate Chips: Stir in the mini chocolate chips just enough to spread them evenly throughout the batter.
- Preheat and Grease Pan: Preheat 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 for each pancake onto the hot pan. Cook until bubbles form on the surface and the edges appear set, roughly 2 minutes.
- Flip Pancakes: Carefully flip each pancake and cook on the other side for another 1–2 minutes, until they turn a golden brown color.
- Serve: Stack the hot chocolate pancakes on a plate. Top with mini marshmallows, drizzle with chocolate syrup, and sprinkle additional cocoa powder if desired to enhance the chocolate flavor and presentation.
Notes
- Do not overmix the batter to maintain fluffy pancakes.
- Use a nonstick pan or well-greased griddle to prevent sticking and ensure even cooking.
- If desired, substitute milk with a non-dairy alternative to accommodate dietary preferences.
- Mini marshmallows melt quickly; add them just before serving to retain texture.
- Adjust the heat if pancakes are browning too fast or cooking unevenly.
