Hot Chocolate Pancakes Recipe 395

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HOT CHOCOLATE PANCAKES

Hot chocolate with a twist---in pancakes that is! Bisquick®, chocolate milk, baking cocoa and a bit of sugar make them extra easy. Add your favorite hot chocolate toppings for an awesome breakfast or brunch treat.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 16

Number Of Ingredients 10



Hot Chocolate Pancakes image

Steps:

  • In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.
  • For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.
  • Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.

Nutrition Facts : ServingSize 1 serving

2 cups Original Bisquick™ mix
1/4 cup sugar
2 tablespoons unsweetened baking cocoa
1 cup chocolate milk
1 teaspoon vanilla
2 eggs
Chocolate-flavor syrup, warmed
Sweetened whipped cream
Miniature marshmallows
Chocolate candy sprinkles

HOT CHOCOLATE PANCAKES RECIPE - (3.9/5)

Provided by á-50671

Number Of Ingredients 11



Hot Chocolate Pancakes Recipe - (3.9/5) image

Steps:

  • In large bowl, stir all ingredients except toppings with wire whisk until well blended. Heat nonstick griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating. For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Drizzle pancakes with chocolate flavored syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.

TOPPINGS:
2 cups Bisquick Mix
1/4 cup sugar
2 tablespoons unsweetened baking cocoa
1 cup chocolate milk
1 teaspoon vanilla
2 eggs
chocolate-flavored syrup, warmed
sweetened whipped cream
miniature marshmallows
chocolate candy sprinkles

CHOCOLATE LOVER'S PANCAKES

These indulgent chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet flavor from the cocoa and a nice tang from the buttermilk. They're delicious with either maple or chocolate syrup-and even better with both swirled together on the plate! -Harland Johns, Leesburg, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings

Number Of Ingredients 11



Chocolate Lover's Pancakes image

Steps:

  • In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 753mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 8g protein.

1 cup all-purpose flour
1/4 cup baking cocoa
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
Maple syrup and chocolate syrup

CHOCOLATE PANCAKES

This is a sweet and slightly gooey chocolate pancake that is great with fresh fruit.

Provided by ramie7224

Categories     Breakfast and Brunch     Pancake Recipes

Time 13m

Yield 4

Number Of Ingredients 9



Chocolate Pancakes image

Steps:

  • Whisk flour, cocoa powder, sugar, and salt together in a large bowl. Beat eggs, milk, and vanilla in another bowl; mix in the melted butter. Pour the wet ingredients into the dry, and mix just until combined. Stir in the chocolate chips.
  • Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until bubbles pop in the center of the pancake, about 2 to 3 minutes. Flip, and cook an additional minute on the opposite side.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 59.2 g, Cholesterol 114.4 mg, Fat 17.2 g, Fiber 4.1 g, Protein 11.7 g, SaturatedFat 9.6 g, Sodium 256.8 mg, Sugar 24.8 g

1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
3 tablespoons white sugar
¼ teaspoon salt
2 eggs, at room temperature
1 ¼ cups milk
½ teaspoon vanilla
2 tablespoons melted butter
½ cup semisweet chocolate chips

HOT CHOCOLATE PANCAKES

Leftover hot chocolate or cocoa mix gives a chocolaty kick to these pancakes, inside and on top. We fold it into the batter and simmer it with the maple syrup for decadent drizzling.

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 4 servings (12 pancakes)

Number Of Ingredients 11



Hot Chocolate Pancakes image

Steps:

  • For the hot chocolate syrup: Bring the maple syrup and hot chocolate mix to a simmer, whisking constantly, in a small saucepan over medium heat. Continue to simmer until the syrup is thick enough to coat the back of a spoon, about 5 minutes. Keep warm.
  • For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, hot chocolate mix, baking powder and 1/4 teaspoon salt in a large bowl. Whisk together the milk, butter, eggs and vanilla in a medium bowl. Pour the milk-egg mixture into the flour mixture, and gently fold just to combine (it's OK if there are some lumps).
  • Heat a large nonstick skillet or griddle over medium heat. Add 1 tablespoon butter; when it melts and the foam subsides, pour 1/4-cupfuls of batter onto the skillet, evenly spaced. Cook until the surface of the pancakes begins to bubble and the bottoms have darkened by a few shades, about 4 minutes. Flip the pancakes, and continue to cook until the bottoms have darkened by a few shades and the pancakes are springy when touched in the center, about 3 minutes. Repeat with the remaining butter and batter. (Keep cooked pancakes warm in a low oven.) Serve with the hot chocolate syrup and whipped cream.

1 cup pure maple syrup
1/4 cup hot chocolate or cocoa mix
1 1/2 cups all-purpose flour
1/2 cup hot chocolate or cocoa mix
1 tablespoon baking powder
Fine salt
1 1/4 cups milk
4 tablespoons melted unsalted butter, plus 4 to 5 tablespoons for the skillet
2 large eggs
1/2 teaspoon pure vanilla extract
Whipped cream, for serving

HOT COCOA PANCAKES

Provided by Food Network

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 18



Hot Cocoa Pancakes image

Steps:

  • For the chocolate sauce: Heat the heavy cream in a small saucepot over medium-low heat until simmering, 4 to 5 minutes. Add the chocolate chips to a heatproof mixing bowl and pour the hot cream over them, using a whisk to mix and melt the chocolate chips. Once the sauce has come together, set to the side until ready to plate the pancakes.
  • For the hot cocoa pancakes: Place a griddle or large nonstick skillet over medium heat to get hot.
  • Next, make the pancake batter. In a mixing bowl, add the self-rising and all-purpose flours, cocoa powder, sugar, baking soda, baking powder and salt and mix thoroughly. In a separate bowl, add the milk, crème fraiche, heavy cream, vanilla and eggs, then whisk together until mixed thoroughly. Add the wet ingredients to the dry ingredients and whisk to combine. It's ok if there are some small clumps.
  • Melt a little butter to season the griddle. Scoop out the batter onto the griddle with a 1/2-cup scoop, using the scoop to flatten the mixture to a pancake shape; repeat to make additional pancakes. Sprinkle some chocolate chips onto the pancakes. Cook until bubbles appear on the surface of the pancakes and the bottoms are golden brown, 2 to 3 minutes, then flip and continue cooking on the other side until the pancakes are cooked all the way through, 1 to 2 more minutes. Repeat with the remaining batter and chocolate chips.
  • To finish, stack 3 hot cocoa pancakes onto a plate, drizzle the chocolate sauce over them, add a large spoonful of marshmallow cream and top with either chocolate curls or more chocolate chips. Enjoy!

1/2 cup heavy cream
4 ounces milk chocolate chips
2 1/2 cups self-rising flour
2 1/2 cups all-purpose flour
2 1/4 cups cocoa powder
1 1/4 cups granulated sugar
1 tablespoon baking soda
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups milk
1 3/4 cups crème fraiche
1 3/4 cups heavy cream
1/4 cup plus 1 1/2 teaspoons pure vanilla extract
6 large eggs
1 to 2 teaspoons butter, for the griddle
6 ounces milk chocolate chips, plus extra for topping
Marshmallow cream, for topping
Chocolate curls, for topping

COCOA PANCAKES

We love these chocolaty whole wheat pancakes as a special breakfast treat. The yogurt and raspberries add moisture and sweetness. Feel free to substitute other seasonal fruit. -Lisa DeMarsh, Mt. Solon, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 11



Cocoa Pancakes image

Steps:

  • In a small bowl, combine the first six ingredients. Combine the milk, egg substitute and butter; add to dry ingredients just until moistened., Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is lightly browned. Serve with raspberries and yogurt.

Nutrition Facts : Calories 201 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

3/4 cup whole wheat flour
1/4 cup sugar
2 tablespoons baking cocoa
1 teaspoon baking powder
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup fat-free milk
1/4 cup egg substitute
1 tablespoon reduced-fat butter, melted
1 cup fresh raspberries
1/2 cup fat-free vanilla yogurt

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