Double Chocolate Pancakes with Salted Caramel Sauce

Name: Double Chocolate Pancakes with Salted Caramel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 tablespoon granulated sugar; 2 tablespoons dark brown sugar; 1 ¼ cups buttermilk, at room temperature; 3 tablespoons unsalted butter, melted, plus more for the griddle; 1 teaspoon pure vanilla extract; 1 ½ cups all-purpose flour; ¼ cup unsweetened cocoa powder; 1 teaspoon instant espresso powder; 2 teaspoons baking powder; ¼ teaspoon fine sea salt; 3 ounces semisweet or bittersweet chocolate, finely chopped; Salted Caramel Sauce, warm, recipe follows; Confectioner's sugar, optional; Raspberries, optional; 1 cup sugar; ½ cup heavy cream; 2 tablespoons unsalted butter, at room temperature; ¾ teaspoon fleur de sel or other coarse sea salt

Servings: persons

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 ¼ cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
¼ teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional
1 cup sugar
½ cup heavy cream
2 tablespoons unsalted butter, at room temperature
¾ teaspoon fleur de sel or other coarse sea salt

1
Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth.
2
Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl.
3
Add the egg mixture and whisk until just combined.
4
Fold in the chocolate, cover, and let rest for 15 minutes.
5
Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
6
Heat a large cast-iron griddle or nonstick saute pan over medium heat.
7
Brush with butter and continue heating until the butter begins to foam.
8
Drop scant 1/4 cupfuls of batter onto the griddle.
9
Bake until bubbles start to form and burst, about 2 minutes.
10
Flip and cook to set the other side, another 1 to 2 minutes.
11
As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
12
Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
13
Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat.
14
Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
15
Meanwhile, warm the cream in a small saucepan or in the microwave.
16
When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes.
17
Remove from the heat and stir in the butter and salt until combined.
18
Serve warm.

1343

kcal

Calories

Fat

115

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.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 large eggs, 1 tablespoon granulated sugar, 2 tablespoons dark brown sugar, 1 ¼ cups buttermilk, at room temperature, and more.

Yes, Double Chocolate Pancakes with Salted Caramel Sauce 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!