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–+ servings
Hot Chocolate Pancakes

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 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 Soda
  • 1/4 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 Topping
  • 1 cup Mini Marshmallows Use vegan marshmallows if desired.

Equipment

  • Mixing bowl
  • Whisk
  • Griddle
  • microwave

Method
 

Prepare Fudge Sauce
  1. 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.
Mix Dry Ingredients
  1. 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 until thoroughly combined.
Combine Wet Ingredients
  1. In a separate bowl, whisk the large egg, buttermilk, and melted unsalted butter together until fully integrated.
Combine Mixtures
  1. Slowly 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 Pancakes
  1. 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 and cook for another 1-2 minutes.
Serve
  1. Stack 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

Notes

Choose 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.

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