chocolate pancake recipe
The Best chocolate pancake recipe
I also appreciate how this recipe balances indulgence with a few natural ingredients. The chocolate adds a bit of sweetness without overpowering the pancakes, and the whole grain flour gives them a light, hearty texture. It’s not just a treat for the taste buds—it’s a way to enjoy something comforting without feeling guilty. Plus, it’s a great way to use up extra cocoa powder or dark chocolate chunks if you have them on hand. Whether it’s a weekend morning with the family or a cozy night in, these pancakes are always a hit.
Creamy Chocolate Tomato Pancakes
A hearty twist on classic pancakes, these fluffy batter pancakes are infused with rich tomato sauce and a touch of chocolate for a savory breakfast treat. Perfect for brunch or a cozy morning meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup milk
- 1 large egg
- 1/2 cup melted butter
- 1 cup tomato sauce
- 1/2 cup heavy cream
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, and baking powder. Add milk, egg, and melted butter. Stir until smooth. -
3
In a separate bowl, mix tomato sauce, heavy cream, brown sugar, cinnamon, and Parmesan cheese. -
4
Pour 1/4 cup of the sauce into the batter and stir gently to combine. -
5
Heat a skillet over medium-high heat. Pour 1/4 cup of batter per pancake, cooking until bubbles form on top (about 2–3 minutes). Flip and cook until golden brown (another 1–2 minutes). -
6
Transfer cooked pancakes to the prepared baking sheet. Bake at 425°F for 5–7 minutes until crispy. Repeat with remaining batter.
🔧Equipment
- Mixing bowls
- Whisk
- Large skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chocolate Tomato Pancakes Works
❓ Frequently Asked Questions About Creamy Chocolate Tomato Pancakes
How do I adjust the batter for thicker or thinner pancakes?
Use a 1:1 ratio of milk to flour for thicker pancakes—just reduce the milk by half a cup and increase the flour by the same amount. For thinner pancakes, add an extra ½ cup of milk and keep the flour at the original amount. Stir gently after adding liquid to avoid overmixing.
Can I use a different milk substitute in this recipe?
Yes, you can replace cow’s milk with any liquid that doesn’t curdle, like unsweetened almond milk, oat milk, or even plain yogurt (though yogurt adds tanginess). For best results, use a liquid that’s similar in consistency to cow’s milk.
Why do my chocolate pancakes taste bitter?
Bitter flavor often comes from overmixing or using too much cocoa powder. Stir the batter just until combined—no need to scrape the sides. If using cocoa powder, use a high-quality brand and measure by weight (about 4 oz for 4 cups batter).
How can I make sure my chocolate pancakes stay moist?
For extra moisture, add 1 tablespoon of melted butter or coconut oil to the batter. Also, let the pancakes cook until the edges are set but the centers look slightly underdone. Serve immediately with syrup or fruit to keep them soft.
Can I make these chocolate pancakes ahead of time?
You can prep the batter up to 24 hours ahead and refrigerate it. Reheat in a dry skillet over medium-low heat for 2–3 minutes per side to restore texture. Avoid freezing whole pancakes—they’ll dry out.
