Hot Chocolate Pancakes Recipe

Name: Hot Chocolate Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unbleached All-purpose Flour; 3 Tablespoons Dutch-process Cocoa; 2 Tablespoons Sugar; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Kosher Salt; 1/8 teaspoons Cinnamon; 1 Egg; 1-1/4 cup Buttermilk; 2 Tablespoons Unsalted Butter, Melted And Cooled; 1/2 cups Mini Chocolate Chips, Plus More For Serving; Marshmallow Creme And Mini Marshmallows, To Serve

Servings: persons

1 cup Unbleached All-purpose Flour
3 Tablespoons Dutch-process Cocoa
2 Tablespoons Sugar
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Kosher Salt
1/8 teaspoons Cinnamon
1 Egg
1-1/4 cup Buttermilk
2 Tablespoons Unsalted Butter, Melted And Cooled
1/2 cups Mini Chocolate Chips, Plus More For Serving
Marshmallow Creme And Mini Marshmallows, To Serve

1
Whisk together the flour, cocoa, sugar, baking powder, baking soda, salt, and cinnamon.
2
In another bowl or large measuring cup, whisk the egg well. Whisk in the buttermilk and melted butter. Add the flour mixture and whisk until only a few lumps remain. Stir in the chocolate chips.
3
At this point, the batter can rest for up to 30 minutes. I find the longer I let it rest, the fluffier my pancakes are. Pour the batter by 1/4 cup measures onto an electric griddle heated to 350u00b0F or into a hot skillet coated with butter. Cook until the edges are set and the top has lots of bubbles. Flip and cook a minute or two more, until done.
4
Serve topped with the marshmallow creme, mini chocolate chips, and mini marshmallows.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup Unbleached All-purpose Flour, 3 Tablespoons Dutch-process Cocoa, 2 Tablespoons Sugar, 1 teaspoon Baking Powder, and more.

Yes, Hot Chocolate 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.

Hot Chocolate Pancakes

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