Who says you can’t have chocolate for breakfast? Whoever said that, they lied. We’re adults, so we’re going to eat whatever the hell we want for breakfast..hmph! I’ve got 2 chocolatey breakfast treats for you — stay tuned for the very next post.
These pancakes should fix any chocolate-for-breakfast craving you might be having. This recipe makes about six 5-inch pancakes, but you could totally make them smaller if you’d like, or just double the recipe to feed a larger group. If you decide to double the recipe, don’t add another egg — one egg is just fine for a 2 cup flour/milk ratio.
You could really do whatever you’d like with these pancakes, as they take on any complimenting flavors usually paired with chocolate. You could use a different kind of chip if you want, or a different nut (or no nut at all), and you could even top it with fresh berries or fruit. These pancakes are just sweet enough so that you don’t need gobs and gobs of syrup, but a little syrup really sets them off. I found myself snacking on one later in the day without syrup, and it was yummy — especially with that sweet surprise of milk chocolate stuck on random bites.
You could totally throw the chips inside the batter if you’d prefer, but the reason I didn’t do that is because I didn’t want the surface of the griddle to touch the chocolate and scorch it. Instead, I just put a few chips between each pancake and let the heat melt it down like a warm, chocolatey layer cake for breakfast 😀 I put a little espresso powder in their just to enhance the chocolate flavor and make them just a little more special. If you don’t have espresso powder, it’s no worries.
Make these soon, they’re pretty good 😉
- 1 cup whole milk
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp espresso powder
- 1/4 cup unsweetened cocoa powder
- ½ tsp table salt
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted and cooled slightly
- oil or butter to coat your griddle or skillet
- 1/3 cup hazelnuts, toasted and chopped (optional)
- 1/3 cup milk chocolate chips (for garnish, or you could put this inside of the batter)
- Whisk flour, sugar, baking powder, baking soda, espresso powder, cocoa powder, chocolate chips (if using inside of the batter), and salt in medium bowl to combine.
- Whisk milk, egg, vanilla, and melted butter until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined. Do not over mix.
- Heat a nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, use a heat setting you’re comfortable with or used to. I always set mine to medium-high for pancakes. Pour about 1/3 cup of batter onto skillet or griddle. Cook pancakes until large bubbles begin to appear and the edges of the pancakes start to set, 2 to 4 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 1/2 to 2 minutes longer. Don’t over-flip the pancakes and don’t press them down with your spatula, otherwise they’ll toughen.
- Serve and enjoy.
If doubling this recipe, don’t add an additional egg.