Easy Hot Chocolate Pancakes
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Indulge in a delightful twist on a classic breakfast favorite. Hot Chocolate Pancakes are a cozy treat for a cold wintery morning. These decadent pancakes capture the rich chocolaty flavor of a cup of hot cocoa.
These hot chocolate pancakes are a special breakfast perfect for holidays. Enjoy them on special occasions during the holiday season. I even think a fun way to ring in the new year!
Ingredients to make Hot Chocolate Pancakes
- COMPLETE BUTTERMILK PANCAKE MIX
- HOT CHOCOLATE POWDER
- COCOA POWDER
- WATER
- SEMI-SWEET CHOCOLATE CHIPS
- HEAVY CREAM
- MINIATURE MARSHMALLOWS
- WHIPPED CREAM
- ANY OTHER DESIRED TOPPINGS SUCH AS MINI CHOCOLATE CHIPS, SPRINKLES, CRUSHED CANDY CANES, OR FRUIT
how to make easy hot chocolate pancakes
This version is so easy to assemble. Starts with some complete pancake mix. My favorite brand is Hungry Jack.
Then you just need to mix in some hot chocolate mix, cocoa powder, and water. I happen to love Stephen’s hot cocoa mix. So that’s what I used.
Give the batter 10 minutes to rest after combined. The first thing this does is allow time for the flour to hydrate. The other thing it does is give the leavening time to evenly distribute throughout the batter. This allows the batter rise better and cook to a more tender pancake in the pan.
Top these pancakes with a drizzle of chocolate ganache made from chocolate chips and whipping cream. Follow that up with a scattering of fluffy miniature marshmallows and creamy whipped cream. This completes the hot chocolate experience.
However, after that is where you can get creative. Add anything else you like such as fresh fruit, sprinkles, mini chocolate chips, crushed candy canes, etc.
Fequently Asked Questions
Can I make this Hot Chocolate Pancake recipe gluten-free?
Yes, you can use a gluten-free pancake mix to make these pancakes. Ensure that all other ingredients used are gluten-free as well.
How do I achieve the perfect pancake texture in Hot Chocolate Pancakes?
Ensure the pancake batter is well-mixed but avoid overmixing, which can lead to tough pancakes. Cook on a preheated griddle or pan over medium heat until bubbles form on the surface before flipping.
Can I make the pancake batter in advance and refrigerate it overnight?
Preparing the pancake batter just before cooking is best for optimal texture.
Is there something to use in place of the chocolate ganache?
You can use Hershey’s chocolate syrup or chocolate ice cream topping. However, the ganache is simple to make and tastes amazing. Feel free to use milk chocolate chips in place of the semi-sweet chocolate chips.
For more pancake recipes, try:
Hot Chocolate Pancakes
Real Mom Kitchen
Equipment
Ingredients
- 2 cups complete buttermilk pancake mix I like Hungry Jack
- ½ cup hot chocolate powder Approximately 2 packets. Do not use sugar-free.
- 1 Tbsp unsweetened cocoa powder
- 1 ½ cup cold water
Ganache
- ¾ cup semi-sweet chocolate chips
- ½ cup heavy cream
Toppings
- miniature marshamllows
- whipped cream
- any other topping such as mini chocolate chips, sprinkles, crushed candy canes, or fruit
Instructions
- In a bowl, whisk the pancake mix, hot chocolate powder, and cocoa powder togther. Add in the water and whisk just until combined. Do NOT over mix. Allow batter to sit 10 minutes.
- In the meantime, preheat griddle to 375 degrees and lightly grease.
- Make the ganache. Add the chocolate chips and heavy cream to a mirowave safe bowl.
- Microwave for 30 seconds and stir. Heat the chocolate in 10-second increments, stirring after each one until it melts, then combine it with the cream. Set aside.
- Pour or scoop 1/4 cup of batter per pancake on to the hot griddle. Look under the pancakes with a spatula. If they are golden brown and bubbling, they are ready to flip. Continue repeating until you have used up all the batter.
- Serve topped with the ganache, mini marshmallows, whipped cream, and any other desired toppings.
Nutrition
This recipe is adapted from Love From the Oven.
