Mini-Chip Cocoa Pancakes are a delightful twist on traditional pancakes. They are infused with rich cocoa powder and studded with mini chocolate chips, creating a chocolate lover's dream. These pancakes are incredibly fluffy, tender, and bursting with chocolate flavor. The mini chocolate chips add extra bursts of sweetness and melt slightly as the pancakes cook, creating pockets of gooey goodness. Whether you serve them for breakfast, brunch, or a special occasion, Mini-Chip Cocoa Pancakes are sure to impress everyone at the table.
Tools and Equipment
- 1 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1/2 cup milk
- 1 large egg
- 2 tbsp butter (melted)
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Servings 10
- Amount Per Serving
- % Daily Value *
- Total Fat 6.95g11%
- Saturated Fat 3.87g20%
- Cholesterol 28.64mg10%
- Sodium 234.28mg10%
- Potassium 171.8mg5%
- Total Carbohydrate 25.91g9%
- Dietary Fiber 1.73g7%
- Sugars 9.05g
- Protein 4.74g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Please note that the nutritional values provided are approximate and may vary depending on the specific ingredients and portion sizes used. It's always best to double-check with your specific ingredients and measurements for accurate nutritional information.
Note
Tips and Variations:
- To make the pancakes extra fluffy, separate the egg yolk and egg white. Whisk the egg white until stiff peaks form and gently fold it into the batter just before cooking.
- Add a hint of warmth and spice by incorporating a pinch of cinnamon or nutmeg into the batter.
- Sprinkle additional mini chocolate chips on top of each pancake as they cook for an extra burst of chocolatey goodness.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Customize your toppings by adding sliced bananas, a dollop of Nutella, or a sprinkle of powdered sugar.
Serving Suggestions:
- Serve the Mini-Chip Cocoa Pancakes with a drizzle of warm maple syrup for a classic and sweet combination.
- Top the pancakes with a dollop of whipped cream and a sprinkle of cocoa powder for an extra indulgent treat.
- Pair the pancakes with fresh berries or sliced bananas for a burst of freshness and added texture.
Allergen Information:
Before preparing Mini-Chip Cocoa Pancakes, it's important to consider allergen information, especially if you or your guests have food allergies. Here's what you need to know:
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Milk and Dairy: This recipe typically contains milk and butter. To make it dairy-free, you can use plant-based alternatives such as almond milk and vegan butter.
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Eggs: Eggs are a common ingredient in pancake recipes. If you need an egg-free version, you can try using egg replacers like flax eggs or applesauce.
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Chocolate Chips: Check the chocolate chips' packaging for allergen information, as some brands may contain traces of nuts or other allergens.
Wine or Drink Pairing:
Mini-Chip Cocoa Pancakes are typically enjoyed for breakfast or brunch and are often served with a variety of beverages. Here are some drink pairing suggestions:
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Coffee: The rich, slightly bitter notes of coffee complement the sweetness of the chocolate chips and add a delightful contrast.
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Milk: A classic choice, a cold glass of milk pairs perfectly with chocolate pancakes, enhancing the overall chocolate experience.
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Hot Chocolate: For the ultimate chocolate lovers, enjoy your pancakes with a warm cup of hot chocolate.
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Fruit Smoothie: Balance the richness of the pancakes with a healthy fruit smoothie, such as a banana and berry blend.
Storage and Leftovers:
If you happen to have leftover Mini-Chip Cocoa Pancakes, here's how to store and reheat them:
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Refrigeration: Allow any leftover pancakes to cool to room temperature, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container or zip-top bag and store them in the refrigerator for up to 2-3 days.
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Freezing: To freeze pancakes for longer storage, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a zip-top bag, separating them with parchment paper. They can be stored in the freezer for up to 2-3 months.
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Reheating: Reheat pancakes in a toaster, oven, or microwave until warmed through. The toaster or oven will give you a crisper texture, while the microwave is quicker and more convenient.
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