Description

Indulge in these delicious Hot Chocolate Pancakes, a decadent twist on a classic breakfast favorite. Rich cocoa powder and semisweet chocolate chips create a chocolatey batter, while a creamy chocolate fudge sauce made from melted chocolate chips and heavy cream tops off these fluffy pancakes. Garnished with mini marshmallows, this comforting and delightful recipe is perfect for a special breakfast or brunch treat.

Ingredients

Scale

Fudge Sauce

3/4 cup (128 grams) semisweet chocolate chips
1/2 cup heavy cream

Pancakes

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

Make the topping: In a small microwave-safe bowl, combine the semisweet chocolate chips and heavy cream. Microwave in short intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth. Set this chocolate fudge sauce aside for topping later.
Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, fine sea salt, and ground cinnamon. This mixture forms the base of your pancake batter.
Mix wet ingredients: In a medium bowl, lightly beat the large egg, then whisk in the buttermilk and melted butter until combined.
Combine wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients. Gently fold until just combined, being careful not to overmix – a few lumps are fine. For best texture, cover the batter and let it rest for up to 30 minutes.
Heat the cooking surface: Preheat an electric griddle to 350°F or heat a large nonstick skillet over medium heat. Lightly coat with butter to prevent sticking.
Cook the pancakes: Using a 1/4 cup measure, pour batter onto the hot griddle or pan, spacing pancakes apart. Cook until bubbles form on the surface and edges set, about 2 to 3 minutes. Flip gently and cook an additional 1 to 2 minutes until cooked through.
Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F oven to keep warm while you finish cooking the remaining batter.
Serve: Stack the warm pancakes on plates. Drizzle generously with the prepared chocolate fudge sauce and sprinkle mini marshmallows on top for a fun, melty garnish. Serve immediately and enjoy!

Notes

For a richer flavor, use buttermilk as indicated; whole milk is an acceptable substitute.
Do not overmix the batter to keep pancakes fluffy; some lumps are okay.
Keeping pancakes warm in a low oven helps maintain texture and temperature until serving.
Microwave chocolate and cream in short bursts, stirring often to prevent burning.
You can toast mini marshmallows briefly under a broiler for extra caramelized flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Keywords: hot chocolate pancakes, chocolate pancakes, breakfast pancakes, chocolate breakfast, pancake recipe, chocolate fudge sauce