Ingredients

3/4 cup (128 grams) semisweet chocolate chips

1/2 cup heavy cream

1 cup (127 grams) all-purpose flour

1/4 cup (25 grams) unsweetened cocoa powder

1/3 cup (66 grams) granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/8 teaspoon ground cinnamon

1 large egg

1 1/4 cups buttermilk (or whole milk)

2 tablespoons unsalted butter, melted

Mini marshmallows, for garnish

Instructions

Step 1: In a small microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave in 20-second intervals, stirring in between, until the mixture is melted and smooth. Set aside to keep warm.

Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

Step 3: In a medium bowl, whisk the egg with buttermilk and melted butter. Pour this wet mixture into the dry ingredients and gently stir until just combined. It’s okay if the batter is a bit lumpy. Cover and let it rest for up to 30 minutes if desired.

Step 4: Preheat an electric griddle to 350°F or heat a large nonstick pan over medium heat. Lightly coat the surface with butter.

Step 5: Pour about 1/4 cup of batter onto the hot griddle or pan for each pancake, spacing them apart. Cook until the edges look set and bubbles appear on top, about 2 to 3 minutes.

Step 6: Carefully flip the pancakes and cook for an additional 1 to 2 minutes until cooked through.

Step 7: Keep cooked pancakes warm in a 200°F oven while you finish cooking the rest of the batter.

Step 8: Serve the stacked pancakes topped with the warm chocolate sauce and mini marshmallows for a delightful finishing touch.

Tips & Variations

Use buttermilk for a tender, slightly tangy pancake; if you don’t have buttermilk, whole milk with 1 tablespoon of lemon juice or vinegar works well as a substitute.

Add a pinch of instant espresso powder to the batter to enhance the chocolate flavor.

Top with whipped cream or a drizzle of caramel syrup for extra indulgence.

For a more festive look, use colored mini marshmallows or sprinkle chopped nuts on top.

FAQs

Can I make the pancake batter ahead of time?

Yes, you can prepare the batter up to 30 minutes in advance and keep it covered at room temperature. Avoid making it too far ahead to maintain the best rise and texture.

What if I don’t have a microwave to melt the chocolate?

You can melt the chocolate chips and cream together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Be careful not to let the bowl touch the water to prevent burning.