Chocolate Charlie Pancakes by Rebekah Gay
Indulge your breakfast cravings with the decadent delight of Chocolate Charlie Pancakes by Rebekah Gay! These rich, chocolate-packed pancakes combine the perfect balance of fluffy texture and deep cocoa flavor, making them a treat for both kids and adults. Crafted with premium ingredients like unsweetened cocoa powder and semi-sweet chocolate chips, these pancakes deliver a double dose of chocolatey goodness in every bite. The recipe is quick to prepare, with just 10 minutes of prep time and a simple one-bowl mixing method to keep things easy. Serve them fresh off the griddle with optional toppings like whipped cream, sliced strawberries, or a drizzle of syrup to elevate this breakfast classic to the next level. Whether it's for a weekend brunch or a special occasion, these Chocolate Charlie Pancakes are a surefire way to start your day on a sweet note!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups milk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 0.5 cup semi-sweet chocolate chips
- 1 to taste optional toppings (e.g., whipped cream, sliced strawberries, syrup)
Instructions
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs lightly. Add the milk, vanilla extract, and melted butter, whisking until smooth.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined; do not overmix. The batter may be slightly lumpy, and that’s okay.
Fold in the chocolate chips until evenly distributed throughout the batter.
Heat a non-stick skillet or pancake griddle over medium heat and lightly grease it with butter or a non-stick spray.
Pour approximately 1/4 cup of batter onto the skillet for each pancake, spreading it gently into a circular shape.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until fully done, about 1–2 minutes more.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes hot, stacked, and topped with your favorite toppings such as whipped cream, sliced strawberries, or syrup. Enjoy your Chocolate Charlie Pancakes!
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 2838 mg | 123% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 100.9 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 556 mg | 43% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
