Mini Chocolate Pancakes
Indulge in the ultimate chocolatey breakfast treat with these Mini Chocolate Pancakes! Perfectly fluffy and loaded with rich cocoa flavor, these bite-sized delights are an irresistible way to start your day or satisfy a sweet craving. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and a touch of vanilla, these pancakes come together in just 25 minutes, including prep and cook time. For an extra burst of decadence, mix in mini chocolate chips for a melty center in every bite. Cooked to golden perfection on a skillet, these versatile pancakes can be topped with syrup, whipped cream, fresh fruit, or even more chocolate for a personalized finish. Whether served as a fun breakfast idea or a delicious dessert, these mini pancakes are guaranteed to delight both kids and adults alike. Perfect for brunch gatherings or lazy weekend mornings, this recipe is your go-to for a chocolate twist on a breakfast classic!
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Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 cup mini chocolate chips (optional, for extra chocolate flavor)
- 1 as needed cooking oil or butter (for greasing the pan)
Directions
Step 1
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until thoroughly combined.
Step 2
In a separate smaller bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy. If desired, fold in the mini chocolate chips for extra chocolate flavor.
Step 4
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with cooking oil or butter.
Step 5
Using a tablespoon or small ladle, pour small rounds of batter (about 2 inches in diameter) onto the hot skillet to form mini pancakes. Leave enough space between each pancake for flipping.
Step 6
Cook for 1-2 minutes, or until bubbles appear on the surface and the edges look slightly set. Flip the pancakes and cook for another 1-2 minutes, or until the other side is golden and cooked through.
Step 7
Transfer the cooked pancakes to a plate and keep them warm by covering them with a clean kitchen towel. Repeat with the remaining batter.
Step 8
Serve the mini chocolate pancakes warm with your favorite toppings, such as syrup, whipped cream, fresh fruit, or extra chocolate chips.
Nutrition Facts
| Serving size | (492.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1303.1 |
| Total Fat 63.5g | 0% |
| Saturated Fat 29.5g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 298.0mg | 0% |
| Sodium 1868.4mg | 0% |
| Total Carbohydrate 159.4g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 53.1g | |
| Protein 30.5g | 0% |
| Vitamin D 134.3IU | 0% |
| Calcium 320.5mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 784.3mg | 0% |
Source of Calories