Leftover hot chocolate or cocoa mix gives a chocolaty kick to these pancakes, inside and on top. We fold it into the batter and simmer it with the maple syrup for decadent drizzling.
| Level: | Easy |
| Total: | 55 min |
| Active: | 35 min |
| Yield: | 4 servings (12 pancakes) |
Ingredients
- 1 cup pure maple syrup
- 1/4 cup hot chocolate or cocoa mix
- 1 1/2 cups all-purpose flour
- 1/2 cup hot chocolate or cocoa mix
- 1 tablespoon baking powder
- Fine salt
- 1 1/4 cups milk
- 4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Whipped cream, for serving
Instructions
- For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
- For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it’s OK if there are some lumps).
- Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 728 |
| Total Fat | 32 g |
| Saturated Fat | 19 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 2 g |
| Sugar | 57 g |
| Protein | 13 g |
| Cholesterol | 174 mg |
| Sodium | 729 mg |
Reviews
Would definitely try the chocolate syrup for sure ♥️
These were great!!!! Thank you!!
Maybe it was the Droste cocoa, but these were the worst pancakes. First I thought I forgot an ingredient. I didn’t. The batter was more cake batter (thick) than pancake batter (fluid). Interested if others experienced the same results.
These pancakes were amazing! The only thing is they could be a little more chocolaty. Then again I did not make the chocolate sauce. (We just ran out of maple syrup) Instead we mixed a little bit of the Hersheys chocolate syrup in with it. They turned out great!
Really delicious!! I added chocolate chips to increase the chocolate flavor. A big hit with the family.
This was a really fun twist on pancakes. Kids couldn’t decide between champurado or pancakes, this ticked both boxes!
What did you use for the chocolate
These were good pancakes, but not chocolatey at all. Not worth the hot cocoa mix that was used to make them. We didn’t make it with the chocolate sauce. I guess we needed to for it to taste like chocolate.
I will say I made regular pancakes but I did use this recipe for the chocolate syrup. And we WILL use it again. I made my own cocoa mix so I can control the sugar AND bc of an allergy and it worked great!