Chocolate Covered Strawberry Pancakes Recipe

Name: Chocolate Covered Strawberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 2/3 cups Whole Wheat Pastry Flour (you Could Try All-purpose Flour As Well!); 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 pinch Salt; 1-1/2 teaspoon Sugar; 3/4 cups Almond Milk (or Other Milk If Preferred); 1 teaspoon Pure Vanilla Extract; 1 Tablespoon Plus 1 Teaspoon Of Greek Yogurt (I Used Honey Flavored, But Any Flavor Will Work); 2/3 cups Chopped Fresh Strawberries; FOR THE TOPPING:; 1/4 cups Pure Maple Syrup; 2 Tablespoons Cocoa Powder (mine Is A Blend Of Regular & Dutch); 1 teaspoon (heaping) Hershey's Special Dark Chocolate Cocoa Powder (or More Regular Cocoa Powder); 4 dashes Ground Cinnamon (or More Or Less To Your Liking); 1/8 teaspoons Almond Extract (no Need To Measure, Just 2-4 Drops)

Servings: persons

FOR THE PANCAKES:
2/3 cups Whole Wheat Pastry Flour (you Could Try All-purpose Flour As Well!)
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 pinch Salt
1-1/2 teaspoon Sugar
3/4 cups Almond Milk (or Other Milk If Preferred)
1 teaspoon Pure Vanilla Extract
1 Tablespoon Plus 1 Teaspoon Of Greek Yogurt (I Used Honey Flavored, But Any Flavor Will Work)
2/3 cups Chopped Fresh Strawberries
FOR THE TOPPING:
1/4 cups Pure Maple Syrup
2 Tablespoons Cocoa Powder (mine Is A Blend Of Regular & Dutch)
1 teaspoon (heaping) Hershey's Special Dark Chocolate Cocoa Powder (or More Regular Cocoa Powder)
4 dashes Ground Cinnamon (or More Or Less To Your Liking)
1/8 teaspoons Almond Extract (no Need To Measure, Just 2-4 Drops)

1
For the pancakes:
2
Mix the dry ingredients (flour through sugar) in a large bowl. Mix the wet ingredients (milk through yogurt) in another smaller bowl. Add the wet ingredients and strawberries into the dry and then gently fold until just combined.
3
Let the batter sit for a couple minutes while you heat a pan/griddle over medium high heat and make your chocolate topping.
4
For the topping:
5
In a medium-sized bowl vigorously mix together all of the topping ingredients until there are no clumps of cocoa powder left. You can adjust the consistency/flavor to your liking. My mom said it was a little bitter tasting so you may want to add more maple syrup or not include any dark chocolate cocoa powder if your taste buds like things super-sweet like hers.
6
After that's done and your batter has set, spray your preheated pan with non-stick spray and scoop the pancake batter (in pancake sized scoops) onto the preheated pan/griddle. Cook for 2-3 minutes until bubbles begin to rise to the top and the edges are set. Then flip and cook the other side for 1-2 minutes.
7
Introduce your pancakes to the chocolate and enjoy.
8
(Recipe makes 1-2 servings.)

757

kcal

Calories

Fat

149

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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.

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 16 ingredients. The key ingredients include: FOR THE PANCAKES:, 2/3 cups Whole Wheat Pastry Flour (you Could Try All-purpose Flour As Well!), 1 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Chocolate Covered Strawberry 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 Covered Strawberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions