Chocolate Caramel Pancakes Recipe

Name: Chocolate Caramel Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None Sauce; 1/2 cup sugar; 3.5 oz pecans; 1 1/4 cups milk; 2.75 oz chocolate, broken into pieces; None None Pancakes; 3/4 cup all-purpose flour; 2 tbsp cocoa powder; 1 tbsp sugar; 1 None medium egg, beaten; 2 tbsp butter, melted; 3/4 cup milk; 1-2 tbsp oil; 1 1/2 pints chocolate ice cream; None None Mint sprigs, to garnish

Servings: persons

None None Sauce
1/2 cup sugar
3.5 oz pecans
1 1/4 cups milk
2.75 oz chocolate, broken into pieces
None None Pancakes
3/4 cup all-purpose flour
2 tbsp cocoa powder
1 tbsp sugar
1 None medium egg, beaten
2 tbsp butter, melted
3/4 cup milk
1-2 tbsp oil
1 1/2 pints chocolate ice cream
None None Mint sprigs, to garnish

1
To make the sauce, place the sugar and 4 tbsp water in a small pan. Heat gently, stirring to dissolve. Increase the heat. Boil rapidly for 4-6 minutes, without stirring, until mixture turns a rich golden brown color. Quickly remove from heat and stir in the pecans.
2
Pour in the milk very slowly (be careful, it will spit). Add the chocolate. Heat, stirring to dissolve the chocolate and caramel. Bring to a boil, then reduce heat and simmer for 5 minutes until syrupy. Keep warm.
3
To make pancakes, sift flour and cocoa powder into a bowl. Stir in sugar. Make a well in the center. Add the egg and butter. Gradually stir in the milk to make a batter.
4
Heat a large frying pan. Grease with a little of the oil. Drop spoonfuls of the batter into the pan. Cook over a medium heat for 1-2 minutes until browned underneath. Turn the pancakes over and cook for 1 minute on the other side.
5
Remove from the pan and keep warm. Repeat with the remaining batter to make about 18 pancakes.
6
To serve, layer 3 pancakes on a plate with spoonfuls of chocolate ice cream. Spoon over the sauce. Decorate with sprigs of mint. Serve immediately.

1075

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: None None Sauce, 1/2 cup sugar, 3.5 oz pecans, 1 1/4 cups milk, and more.

Yes, Chocolate Caramel Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Caramel Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions