These Chocolate Pancakes are a Chocolate lovers dream. They are fluffy and tender and are loaded with Chocolate flavor and with the addition of fresh whipped cream and the sweet juicy Strawberry Sauce they are the perfect treat for breakfast, brunch or even for a dessert.
My family loves pancakes. They will eat them for breakfast, lunch, dinner or even as a late night snack, if they could. I mean who can blame them, they are fluffy tender little cakes that you smoother with fruit and sweet syrup, who would’t like that. Well these Chocolate Pancakes With Fresh Whipped Cream & Strawberry Sauce takes pancakes to a whole new level. They have a deep Chocolate flavor that is complemented by a soft creamy whipped cream and a sweet juicy Strawberry Sauce. Now, I know your saying, “ that looks like dessert “, and yes It can be, but the pancakes themselves are not sweet, so the addition of the whipped cream and the Strawberry Sauce adds just the right amount of sweetness so they can be eaten for breakfast without too much guilt.
Other Pancake Recipes
- Cinnamon Apple Pancakes With Warm Sautéed Apples
- Strawberry Pancakes With Strawberry Compote
- Lemon Ricotta Pancakes With Blackberry Compote
- Orange Ricotta Pancakes With Orange Syrup
- Blueberry Apple Pancakes
Tips For Making This Recipe
- Use a dark rich cocoa powder. I like to use King Arthurs Double Dark Cocoa. It has deep, rich chocolate flavor that is perfect for chocolate recipes.
- Make extra. I like to double or even triple the recipe. I put the left over pancakes in ziplock bags layered between wax paper then stored in the freezer so that when someone is in the mood for a pancake treat, they can just pop one in the toaster.
- After preparing your pancake batter, let it rest for 10 minutes. This will allow the buttermilk and the baking powder and baking soda to have a reaction and your batter will become light and airy.
- Make your own whipped cream. It’s super easy, just three ingredients, heavy whipping cream, sugar and vanilla extract and whip until stiff peaks form. Best part you can control the sugar. I don’t like my whip cream very sweet. For two cups of heavy cream I use 2 tablespoons of sugar.
How To Make This Recipe
I started by making the Strawberry Sauce. Rinse and cut strawberries into small pieces. Place the diced strawberries in a medium saucepan.
Whisk the cornstarch and water in a small bowl until a slurry forms. Add it to the saucepan along with the sugar, lemon zest and lemon juice. Cook mixture over medium heat, stirring occasionally until strawberries have started to breakdown and mixture is bubbly.
Remove from heat and place in a jar.
For the pancakes, whisk together the all purpose flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl until combined. Set to the side.
To a separate mixing bowl, whisk together the eggs, melted butter, buttermilk and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and fold in using a rubber spatula until just combined. Allow batter to sit for 10 minutes.
Heat a large frying pan over medium heat. Place butter in the pan right before adding the batter. Once butter has melted, add about 1/3 cup of batter to the center of the pan. Allow to cook for 2 to 3 minutes or until a good sear has formed. Flip pancake and allow to cook an additional 2 to 3 minutes or until done.
Continue cooking until all the pancakes are cooked. Serve alongside the Strawberry Sauce, fresh fruit and whipped cream.
Chocolate Pancakes With Whipped Cream & Strawberry Sauce
Ingredients:
For The Pancakes:
- 1 3/4 Cups all purpose flour
- 1/4 Cup unsweetened cocoa powder
- 2 Teaspoons baking powder
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 2 Eggs
- 2 Cups buttermilk
- 2 Tablespoons unsalted butter, melted
- 1 1/2 Teaspoon pure vanilla extract
Instructions:
- Whisk flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl until combined.
- To a separate medium sized mixing bowl, whisk together the eggs, buttermilk, melted butter and vanilla extract until completely combined.
- Pour the wet ingredients into the dry ingredients and using a rubber spatula, fold together until just combined. Let batter sit for 10 minutes to rest.
- Heat a large frying pan over medium heat. Melt 1 tablespoon of butter in the hot pan. As soon as the butter is completely melted, add 1/3 cup of batter to the pan. Let cook for 2 to 3 minutes or until a good sear has formed. Flip pancakes and allow to cook an additional 2 to 3 minutes or until done. Serve pancakes along side Strawberry Sauce and fresh whipped cream.
- Enjoy.
For The Strawberry Sauce:
Ingredients:
- 1 lb. Strawberries, hulled and sliced
- 2 Tablespoons granulated sugar
- Zest from 1 lemon
- 1 Teaspoon lemon juice
- 1 Tablespoon cornstarch
- 3 Tablespoons warm water
Instructions:
- Place sliced strawberries in a small saucepan over medium heat.
- Whisk cornstarch and water in a small mixing bowl until a slurry forms.
- Add the cornstarch slurry and the remaining ingredients to the strawberries and stir to combine.
- Allow mixture to simmer for 5 minutes. Remove from heat and allow to cool. Sauce will thicken slightly as it cools.
- This sauce can be served warm or cold.
