Choco-Buttermilk Pancakes with Choco-Maple Syrup

Chocolate for breakfast? Oh yes, please!!!

choco buttermilk pancakes

Choco-Buttermilk Pancakes with Choco-Maple Syrup
Yield: 4 servings
Prep time: 35 minutes (includes resting)
Cook time: 5 minutes

For the pancakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon unsweetened dark cocoa powder
2 tablespoons granulated sugar
2 large eggs
1 1/4 cups well-shaken buttermilk
1/2 cup unsalted butter, melted

For the syrup:
4 ounces dark chocolate chips
1/4 cup maple syrup

For the pancakes:
1. In a bowl, sift the dry ingredients together: flour, baking powder, baking soda, salt, cocoa, and sugar. Set aside.
2. In a separate bowl, beat the eggs then whisk in the buttermilk and melted butter.
3. Stir in the dry ingredients into the wet mixture. Mix just until combined (the batter will be lumpy). Let the batter rest for 30 minutes.
4. Heat a nonstick skillet over medium heat. Ladle 1/4 cup batter for each pancake and cook until bubbles appear in the center, about 3 minutes. Flip once and cook for another minute. Serve immediately topped with Choco-Maple Syrup.

For the syrup:
In a small bowl, combine the syrup and chocolate. Microwave on high for 20 seconds. Stir the ingredients to start melting the chocolate. Heat for another 10 seconds, if needed, to melt the chocolate until smooth.

Buttermilk Pancake Recipe adapted from Aida Mollenkamp


One thought on “Choco-Buttermilk Pancakes with Choco-Maple Syrup

  1. Pingback: Pancakes | The lifestyle

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