Jump to Recipe Print Recipe“You’re going to want to wake up early for this!” my friend exclaimed as she shared her secret for a holiday breakfast that would make even Santa pause. Hot Chocolate Pancakes are here to transform your kitchen into a winter wonderland, combining the rich, cozy essence of chocolate buttermilk pancakes with an indulgent fudge topping. And the best part? This dreamy dish can be whipped up in under 30 minutes—perfect for those festive Christmas mornings or any special occasion when you want to treat your loved ones. With each bite, you’ll enjoy a delightful mix of tender pancake and gooey chocolate that’s bound to become a new family favorite. Isn’t it time you surprised everyone at the breakfast table? Why Are Hot Chocolate Pancakes Irresistible? Indulgent Flavor: The rich combination of chocolate and buttermilk creates a decadent flavor experience that’s truly one-of-a-kind. Quick to Make: In less than 30 minutes, you can whip up these mouthwatering pancakes, making them perfect for busy mornings and special occasions alike. Crisp Yet Tender: Enjoy the perfect balance of textures with a crispy exterior and a soft, fluffy interior. Versatile Toppings: Top them with a luscious fudge sauce or even a scoop of ice cream for an indulgent twist—there’s room for creativity! Festive Appeal: These pancakes are not just meals; they’re celebrations on a plate, guaranteed to impress friends and family. For more delightful breakfast options, consider trying these Cinnamon Buttermilk Pancakes or Hazelnut Chocolate Pancakes. Hot Chocolate Pancake Ingredients For the Pancake Batter Semisweet Chocolate Chips – Provides rich chocolate flavor; consider dark chocolate for an even deeper taste. Heavy Cream – Creates a smooth fudge sauce; substitute with half-and-half for a lighter version. All-Purpose Flour – Forms the structure of the pancakes; whole wheat flour can be used for a heartier texture. Unsweetened Cocoa Powder – Enhances the chocolate flavor; ensure it’s unsweetened for the best balance of sweetness. Granulated Sugar – Adds sweetness; coconut sugar can be an excellent healthier alternative. Baking Powder – Leavening agent for fluffy pancakes; make sure it’s fresh for optimal results. Baking Soda – Works alongside the baking powder to provide lift. Fine Sea Salt – Balances the flavors; you can use table salt, but reduce the amount slightly. Ground Cinnamon – Adds warmth and complexity; omit if you have a spice sensitivity. Large Egg – Binds ingredients together; a flax egg can serve as a vegan alternative. Buttermilk – Adds moisture and flavor; substitute with whole milk and a little lemon juice if needed. Unsalted Butter – Coats the cooking surface and adds flavor; vegan butter can work for a dairy-free option. For the Fudge Topping Mini Marshmallows – Perfect for garnish, adding a festive touch; use vegan marshmallows if desired. Step‑by‑Step Instructions for Decadent Hot Chocolate Pancakes with Fudge Topping Step 1: Prepare Fudge Sauce In a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until melted and smooth, about 1-2 minutes total. This rich fudge sauce will serve as the delicious topping for your hot chocolate pancakes, so make sure it’s creamy and well-blended. Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, fine sea salt, and ground cinnamon. Ensure these dry ingredients are thoroughly combined, which usually takes about 2-3 minutes. A well-mixed dry base is essential for fluffy hot chocolate pancakes that are bursting with flavor. Step 3: Combine Wet Ingredients In a separate bowl, whisk the large egg, buttermilk, and melted unsalted butter together until fully integrated. This mixture will provide moisture and richness to your batter. It’s important to have these ingredients at room temperature to ensure a smooth, cohesive pancake batter, which should take about 1-2 minutes to prepare. Step 4: Combine Mixtures Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined. It’s okay if the batter has some lumps; overmixing can lead to tough pancakes. Let the batter rest for up to 30 minutes; this resting time enhances the texture of your hot chocolate pancakes and ensures a tender finish. Step 5: Cook Pancakes Heat a griddle to 350°F or place a nonstick skillet over medium heat, lightly greased with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until the edges are set and bubbles form on the surface. Flip carefully and cook for another 1-2 minutes until both sides are a deep, inviting brown and the pancakes are cooked through. Step 6: Serve As you cook the remaining pancakes, keep the finished ones warm in a 200°F oven. Stack the hot chocolate pancakes on plates and generously drizzle the warm fudge sauce over the top. For an extra festive touch, sprinkle mini marshmallows on top. Serve immediately and enjoy the comforting flavors of your decadent hot chocolate pancakes! Make Ahead Options These decadent Hot Chocolate Pancakes are perfect for meal prep enthusiasts! You can prepare the pancake batter and refrigerate it up to 24 hours in advance. Simply mix all the dry ingredients and store them in one bowl, while whisking together the wet ingredients in another (keep the egg out until ready to cook to maintain freshness). When it’s time to indulge, gradually combine the mixtures and let the batter rest for about 30 minutes to achieve that fluffy texture. Just remember to keep the fudge sauce in an airtight container in the fridge to ensure it stays rich and smooth. Finish cooking them fresh on the day you serve for delicious results with minimal effort! Expert Tips for Hot Chocolate Pancakes Choose Quality Chocolate: Select high-quality semisweet chocolate chips for the fudge sauce, as they will enhance the overall flavor and richness of your hot chocolate pancakes. Fresh Ingredients Matter: Ensure your baking powder and baking soda are fresh to achieve maximum fluffiness. Stale leavening agents can lead to dense pancakes. Don’t Rush the Batter: Letting your batter rest for at least 30 minutes helps create a lighter texture. This step is essential for the best hot chocolate pancakes. Heat Control: Preheat your cooking surface properly and keep it at medium heat. Too hot, and pancakes will burn; too cool, and you’ll risk sogginess. Creative Toppings: Explore variations with toppings— whipped cream, crushed candy canes, or even a scoop of peppermint ice cream can elevate your pancake experience! Storage Tips: Leftover hot chocolate pancakes can be stored in an airtight container in the freezer. Reheat them before enjoying to relive their delightful charm! Storage Tips for Hot Chocolate Pancakes Room Temperature: Keep any leftover pancakes for up to 2 hours at room temperature, covered with a clean kitchen towel to maintain softness. Fridge: Store hot chocolate pancakes in an airtight container in the fridge for up to 3 days. Make sure they are cooled completely before sealing to prevent moisture buildup. Freezer: For longer storage, place pancakes in a single layer on a baking sheet until frozen, then transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. Reheating: Reheat pancakes in the microwave for 20-30 seconds or in a toaster oven until warm. Drizzle with leftover fudge sauce or add fresh toppings for a delightful treat! What to Serve with Decadent Hot Chocolate Pancakes? Indulge in a delightful breakfast spread that beautifully complements the rich chocolatey goodness of these pancakes. Whipped Cream: Velvety whipped cream adds a light, airy texture, balancing the richness of the pancakes and enhancing their festive appeal. Fresh Berries: Vibrant strawberries or raspberries provide a fresh, tangy contrast that cuts through the sweetness, adding a burst of color and flavor to your plate. Breakfast Sausages: Savory breakfast sausages offer a satisfying contrast to the sweet pancakes, creating a flavorful mix of sweet and savory that’s perfect for a hearty meal. Maple Syrup: A drizzle of warm maple syrup brings a classic touch, adding depth and sweetness that pairs perfectly with the chocolate fudge sauce. Chocolate Chip Muffins: For an extra touch of decadence, serve alongside soft, fluffy chocolate chip muffins. Their delightful texture will make your brunch feel extra special. Coffee or Hot Cocoa: Sip on a rich cup of coffee or hot cocoa to elevate your breakfast experience. The warm drinks enhance the cozy atmosphere, making everyone feel right at home. Hot Chocolate Pancakes Variations & Substitutions Feel free to sprinkle your own magic into these delightful pancakes, creating a flavor experience that’s uniquely yours! Dairy-Free: Substitute buttermilk with almond milk mixed with a splash of vinegar for a creamy alternative. Whole Grain: Use whole wheat flour instead of all-purpose flour for a heartier texture packed with fiber. Sugar Swap: Opt for maple syrup instead of granulated sugar for a touch of natural sweetness. Nutty Twist: Fold in chopped hazelnuts or walnuts for an extra crunchy texture and nutty flavor. Vegan Option: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan-friendly version. Flavor Infusion: Add a teaspoon of peppermint extract to the batter for a refreshing holiday twist. Choco-Lover’s Delight: Mix in extra chocolate chips or drizzle chocolate sauce on top for an inviting, chocolatey finish. Fruit Burst: Top pancakes with sliced bananas or strawberries for a fresh, fruity contrast against the chocolate. For more delicious pancake ideas, don’t miss out on these delectable Cinnamon Buttermilk Pancakes and the rich Hazelnut Chocolate Pancakes! Each variation allows you to cater to your taste and make every breakfast special. Hot Chocolate Pancakes Recipe FAQs What type of chocolate should I use for the fudge sauce? Absolutely! For a rich and decadent flavor in your fudge sauce, I recommend using high-quality semisweet chocolate chips. Dark chocolate can also be a fantastic choice for those craving an even deeper chocolate experience. Just ensure they melt smoothly for that luxurious finish! How should I store leftover Hot Chocolate Pancakes? For sure! Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Be sure they’re completely cooled before sealing to prevent moisture buildup. Alternatively, refrigerate them as needed, but be mindful of how long they stay unrefrigerated—up to 2 hours is ideal for safety. Can I freeze Hot Chocolate Pancakes? Absolutely! To freeze your pancakes, lay them out in a single layer on a baking sheet until they’re fully frozen. Then, transfer them into an airtight container or zip-lock freezer bag. These can be kept in the freezer for up to 2 months. When you’re ready to enjoy, simply reheat in the microwave for about 20-30 seconds, and you’ll have a warm, delicious breakfast instantly! What if my pancake batter is too thick? Very good question! If you find your batter is too thick, try gently folding in a little extra buttermilk to achieve your desired consistency. Keep in mind that a thicker batter can lead to fluffier pancakes, so add the buttermilk gradually until it reaches the texture you’re aiming for. Just be careful not to overmix! Are there any dietary considerations I should be aware of? For sure! If you or anyone you’re serving has allergies, be aware of the following: traditional pancake ingredients like eggs, dairy, and gluten can cause issues for some. You can make a vegan version by substituting the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and using plant-based milk and butter options. Always ensure that chocolate and other ingredients are allergy-friendly, especially if serving children or guests with sensitivities. Heavenly Hot Chocolate Pancakes That Melt in Your Mouth Indulge in these Hot Chocolate Pancakes that offer a decadent chocolate flavor and a delightful gooey fudge topping. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsResting Time 30 minutes minsTotal Time 55 minutes mins Servings: 4 pancakesCourse: BreakfastCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pancake Batter1 cup All-Purpose Flour Whole wheat flour can be used for a heartier texture.3 tblsp Unsweetened Cocoa Powder Ensure it’s unsweetened for the best balance of sweetness.1 tblsp Granulated Sugar Coconut sugar can be an excellent healthier alternative.1 tblsp Baking Powder Make sure it’s fresh for optimal results.1 tsp Baking Soda1/4 tsp Fine Sea Salt Use table salt, but reduce the amount slightly.1 tsp Ground Cinnamon Omit if you have a spice sensitivity.1 large Egg A flax egg can serve as a vegan alternative.1 cup Buttermilk Substitute with whole milk and a little lemon juice if needed.4 tblsp Unsalted Butter Vegan butter can work for a dairy-free option.1/2 cup Semisweet Chocolate Chips Consider dark chocolate for an even deeper taste.1/2 cup Heavy Cream Substitute with half-and-half for a lighter version.For the Fudge Topping1 cup Mini Marshmallows Use vegan marshmallows if desired. Equipment Mixing bowlWhiskGriddlemicrowave Method Prepare Fudge SauceIn a microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring after each, until melted and smooth, about 1-2 minutes total.Mix Dry IngredientsIn a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, fine sea salt, and ground cinnamon until thoroughly combined.Combine Wet IngredientsIn a separate bowl, whisk the large egg, buttermilk, and melted unsalted butter together until fully integrated.Combine MixturesSlowly pour the wet ingredients into the dry mixture, stirring gently with a spatula until just combined. Let the batter rest for up to 30 minutes.Cook PancakesHeat a griddle to 350°F or place a nonstick skillet over medium heat, lightly greased with butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until the edges are set and bubbles form on the surface. Flip and cook for another 1-2 minutes.ServeStack the hot chocolate pancakes on plates, drizzle with the warm fudge sauce and sprinkle mini marshmallows on top. Serve immediately. Nutrition Serving: 1pancakeCalories: 300kcalCarbohydrates: 45gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 60mgSodium: 450mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 400IUCalcium: 100mgIron: 2mg NotesChoose high-quality semisweet chocolate chips for the fudge sauce. Ensure your baking powder and baking soda are fresh for best results. Letting the batter rest for at least 30 minutes helps create a lighter texture. Tried this recipe?Let us know how it was!
