What better to wake up to than Fluffy Chocolate Pancakes. Every child’s dream breakfast! Holidays are not everyday so why not.
Fluffy Chocolate Pancakes
We call these flapjacks, crumpets, pancakes. Call it whatever you like, the only thing that matters is that it’s delicious. The recipe for my Crumpet, it’s on my blog, is similar to this one minus the chocolate.
It is quite a hit on my blog and my family loves that one too. I’ve been making that recipe forever, since I was a young lady and still remains our favorite.
What I love most about pancakes is how quick and easy they are to make. If you want a quick fix, to satisfy your sweet craving, then this is just the thing you need.
It is also made with ingredients you probably have in your pantry. So no rushing around to get ingredients. You can also have it anytime of the day.
These Fluffy Chocolate Pancakes are really light and yes fluffy. It also has just the right amount of sugar. You can add some chocolates chips to the recipe if you want a double dose of chocolate.
Just to make it extra indulgent top it up with some chocolate ganache when serving. It’s also great with chocolate sauce and fresh berries.
Did you know there was a difference in cocoa. Yes there is. If you ever wonder why some cocoa is light in colour and others darker, the darker one is a dutch cocoa. It’s made from cocoa beans that have been washed with a potassium solution to neutralise the acidity.
It has a more mellow flavor. Which is what I used for this recipe. The lighter cocoa is natural cocoa. This is made from cocoa beans that have been roasted and ground to a fine powder.
Some say that natural cocoa produces drier baked goods but I haven’t really noticed that much of a difference. Usually if cakes and cookies requires bicarbonate of soda (baking soda) then natural cocoa is used.
If a recipe calls for baking powder you will then use Dutch cocoa. The reason why different recipes calls for different cocoas is to get the proper balance of acid and alkaline.
I know this is too much science, even for me. But if you’ve ever wondered about the difference at least you have some answers now.
Making the Fluffy Chocolate Pancakes
This is so simple to make, you really don’t need much instructions. All you do is mix all the wet ingredients together. You then sift the dry ingredients and mix it with the wet ingredients.
Do not over mix. You want a light and fluffy pancake. And you know what they say about over mixing. You always end up with dense, not so pleasant pancakes.
Cooking the Pancakes
When cooking the pancakes try and use a non-stick pan. Although it may not need to be brushed with butter I do it just to be extra cautious.
It’s the worst when your pancakes stick to the pan and you end up with a disaster. I use a gas cooker so I have to adjust my heat from time to time, as the pan can get too hot.
If the pan gets too hot the insides of the pancake will not cook and the outsides will burn. So please keep a close eye on the temperature.
Looking for a gluten free pancake recipe why not try this one from Lefamishedcat, looks amazing.
I do hope these Fluffy Chocolate Pancakes are a hit with your kids as it was with mine. If you do try the recipe please drop me a comment and a star rating. It is always appreciated.
More Recipes to try:
Fluffy Chocolate Pancakes
- 1 cup/250ml cake wheat/all purpose flour
- 2 tsp baking powder
- 1/4 cup/60ml granulated sugar
- 3 tbsp cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla essence
- 1 tbsp melted butter plus extra for brushing the pan
- 1 large egg
- 200 ml milk
- Mix the egg, milk, vanilla and melted butter. Mix in the sugar and set aside
- Sift the flour, cocoa, salt, baking powder in a large bowl and mix in the wet ingredients
- Use a whisk to mix it together into a smooth batter. Do not over mix. You want a runny batter but not too thin.
- Heat a non stick pan on medium to low heat. Brush with some melted butter. Pour about a 1/4 cup of batter into the pan. Once it starts to bubble. Flip it over and cook the other side. It should take between 1-2 minutes. Be careful not to remove it too soon or let it cook too quickly as the insides won't be cooked. You may have to adjust the heat if the pan becomes too hot
- Serve warm with chocolate ganache or chocolate sauce and berries
- You can add about 1/3 cup of chocolate chips to the batter if you want double chocolate pancakes
- The pancakes are best served warm