Description
Rich, chocolatey pancakes topped with silky ganache or fluffy marshmallow sauce make an indulgent breakfast that feels like dessert but comes together in just 30 minutes. These decadent hot chocolate pancakes transform your morning routine into something extraordinary with their deep cocoa flavor and luxurious toppings.
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 large eggs
- 1 ¼ cups whole milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter for greasing the griddle
- 1 cup semi-sweet chocolate chips (for ganache)
- ½ cup heavy cream (for ganache)
- 1 cup marshmallow fluff (for topping)
- 2 tablespoons hot water (for topping)
- Mini marshmallows for garnish
Instructions
- Whisk together flour, cocoa powder, sugar, baking powder, salt, and cinnamon in a large mixing bowl until thoroughly combined.
- Beat eggs in a separate medium bowl, then whisk in milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined, leaving some small lumps in the batter. Do not overmix.
- Heat an electric griddle to 350°F or place a large nonstick skillet over medium heat and coat with butter.
- Pour ¼ cup of batter onto the hot griddle for each pancake and cook for 2 to 3 minutes until the edges are set and bubbles form on top.
- Flip the pancakes carefully and cook for an additional 1 to 2 minutes on the opposite side until cooked through.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while finishing the remaining batter.
- For the chocolate ganache, combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 20 to 30 second intervals, stirring between each, until melted and smooth.
- For the marshmallow topping, whisk together marshmallow fluff and hot water in a small bowl until smooth and pourable.
- Stack the warm pancakes on plates and drizzle with chocolate ganache or marshmallow sauce, then garnish with mini marshmallows if desired.
Notes
- Replace whole milk with buttermilk for extra fluffy, tangy chocolate pancakes.
- Use chocolate milk and reduce cocoa powder to 2 tablespoons for a milder chocolate taste.
- Substitute melted coconut oil for butter and use non-dairy milk to make dairy-free pancakes.
- Mix ½ cup of mini chocolate chips into the batter for extra melted chocolate pockets.
- Add 2 tablespoons of espresso powder to the dry ingredients for a mocha flavor.
- Top with fresh berries like raspberries or strawberries for a fruity contrast.
- Let the batter rest for 2 to 5 minutes before cooking for extra fluffiness.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat frozen pancakes in the toaster.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddled/Skillet
- Cuisine: American