Yes, sometimes breakfast gets a little extra indulgent and borders on dessert. I can think of no better excuse (though who needs one) to indulge than Valentine's Day so the weekend beforehand, we did just that as I served up these chocolate pancakes for breakfast.
These chocolate pancakes are made with buttermilk - tender, fluffy, and light, chock full of chocolate flavor from cocoa powder as well as mini chocolate chips that I folded into the batter. I substituted some of the all-purpose flour with white whole wheat flour and I think these pancakes can really handle it. In fact, I think chocolate and whole wheat flour work really well together in general, often giving the finished product a subtle nutty flavor and texture.
It's a little like eating a light and fluffy chocolate cake. Think of it as an alternative to chocolate muffins. I'd like to think I showed some restraint in not topping the pancakes with chocolate sauce like you often see. As tempting as that may be, some berries and a few extra sprinkles of mini chocolate chips does the trick.
Looking at these pancakes is helping me deal with Valentine's Day withdrawals. I hope you had a lovely one, filled with love and plenty of chocolate! Lucky for me, there's Chinese New Year to continue the celebrations and the feasting on sweets. I can't complain at all!
Recipe:
Chocolate Chocolate-Chip Pancakes
Adapted from Handle the Heat
- Makes about 9 pancakes -
3/4 cup all-purpose flour
1/4 cup white whole wheat flour (or substitute with all-purpose)
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/3 cup miniature chocolate chips
Serving suggestions: powdered sugar, mini chocolate chips, fresh berries
In a large bowl, whisk together the flour(s), cocoa, sugar, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry, stirring until just combined (do not over-mix). Gently fold in the mini chocolate chips. Let batter rest, uncovered, while you heat the griddle or a non-stick skillet over medium heat.
Lightly grease the griddle or pan. Ladle about 1/3 cup batter onto the hot pan for each pancake. Cook until the sides begin to set and bubbles appear on the surface, about 2-3 minutes. Flip pancakes and cook the other side for another 1-2 minutes, until done.
If desired, dust with powdered sugar and serve warm with a few mini chocolate chips on top and some berries.
Recipe:
Chocolate Chocolate-Chip Pancakes
Adapted from Handle the Heat
- Makes about 9 pancakes -
3/4 cup all-purpose flour
1/4 cup white whole wheat flour (or substitute with all-purpose)
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/4 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted
1/3 cup miniature chocolate chips
Serving suggestions: powdered sugar, mini chocolate chips, fresh berries
In a large bowl, whisk together the flour(s), cocoa, sugar, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry, stirring until just combined (do not over-mix). Gently fold in the mini chocolate chips. Let batter rest, uncovered, while you heat the griddle or a non-stick skillet over medium heat.
Lightly grease the griddle or pan. Ladle about 1/3 cup batter onto the hot pan for each pancake. Cook until the sides begin to set and bubbles appear on the surface, about 2-3 minutes. Flip pancakes and cook the other side for another 1-2 minutes, until done.
If desired, dust with powdered sugar and serve warm with a few mini chocolate chips on top and some berries.
