Just imagine waking up to the smell of fluffy hot chocolate pancakes sizzling away on your stove. If you’re a fan of pancakes and chocolate, you’ll love this delightful recipe that combines both for an indulgent breakfast treat. I’m excited to share with you how to make these delicious Hot Chocolate Pancakes with a whipped cream topping that will elevate your brunch experience.
To get started, I gather my ingredients. Here’s what you’ll need for the pancake batter:
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup chocolate chips (optional)
For the whipped cream topping, you’ll need:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Now, let me guide you through the process of making these delightful pancakes. Begin by mixing the dry ingredients: in a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir everything together until well blended.
In another bowl, whisk together the milk, egg, and melted butter. Once these ingredients are combined, I gradually pour the wet mixture into the dry ingredients, folding everything together until just combined. Be cautious not to overmix! If you want to add a little extra sweetness, fold in your chocolate chips at this point.
Next, I heat my non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter. Once it’s hot, I ladle about 1/4 cup of the batter onto the skillet for each pancake. You can tell when they are ready to flip when you see bubbles forming on the surface, usually after 2-3 minutes. Once golden brown, I flip them and cook for an additional minute or so on the other side. Repeat this with the remaining batter.
Now, let’s prepare the whipped cream topping. In a mixing bowl, I use an electric mixer to beat the heavy cream until soft peaks form. Then, I add the powdered sugar and vanilla extract, continuing to whip until I achieve the desired consistency. By this time, the pancakes should be ready!
To serve, I stack the fluffy hot chocolate pancakes on a plate, generously topping them with the fresh whipped cream. You can garnish with extra chocolate chips, a sprinkle of cocoa powder, or even some marshmallows if you’re feeling adventurous.
Indulging in these hot chocolate pancakes with a decadent whipped cream topping will surely bring joy to your breakfast table. Enjoy every bite, and don’t hesitate to share this delightful recipe with your friends and family!
Hot Chocolate Pancakes with Whipped Cream Topping
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 4 teaspoons salt
- 1 cup milk
- 2 cups chocolate chips (optional)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 4 cups of batter for cooking pancakes
Instructions
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, mix the milk, heavy cream, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chocolate chips if using.
- Heat a non-stick skillet or griddle over medium heat and grease lightly.
- Pour 1/4 cup of the batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more grease to the skillet as needed.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Serve the pancakes warm, topped with whipped cream.
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