Chocolate Pancakes

Hi everyone! I hope your week has been exciting and eventful for you.

FlavorSmasher has taken a different path in terms of how I am posting the videos and such. This will be the first post to display the new format changes and such. Since it is a new beginning, what better way to start this off than with a breakfast post?

Pancakes are a breakfast favorite among many people, but plain buttermilk pancakes can get boring very quickly. A simple change in flavor can easily quell the boredom and wake your taste buds up. My example: chocolate pancakes! There’s always going to be someone who enjoys chocolate, and having it for breakfast is a child’s dream come true. The recipe is very simple to follow as well, so you won’t have to worry about waking up at the crack of dawn to have them prepared. Below is the recipe, inspired by the amazing Iron Chef, Bobby Flay.

I hope this new style is pleasing to your eyes, and I also hope you all have a wonderful week and month. I shall find the time to post again soon.

Enjoy the flavor!
~ Mandi

Chocolate Pancake Recipe

Difficulty Level: Medium

Required Items

Ingredients (for the pancakes)

  • 2 Egg Yolks
  • 2 Egg Whites, whipped
  • 3 tablespoons of Sugar
  • 1 1/3 cup of Milk (add more if the batter is too thick)
  • 3 tablespoons of Butter, melted
  • 1 teaspoon of Vanilla Extract
  • 1 1/2 cup of Flour
  • 1/4 cup of Cocoa Powder
  • 2 1/2 teaspoons of Baking Powder
  • 3 1/2 ounces of Chocolate, finely chopped
  • 1 tablespoon of Butter or Oil (for cooking)

Ingredients (for the chocolate ganache)

  • 1 cup of Heavy Cream
  • 8 ounces of Chocolate Chips
  • Fresh Raspberries (optional)


  1. In a large bowl, mix together yolks and sugar, while still whisking, add milk.
  2. Carefully fold in whipped egg whites with a spoon rather than a whisk.
  3. Add and mix the melted butter and the vanilla.
  4. In another large bowl, mix the sieved flour, cocoa powder, and the baking powder.
  5. Form a little well in the middle and pour the milk and eggs mixture. Stir until the batter is smooth.
  6. Mix in the chopped chocolate. Let the batter sit for 15-20 minutes.
  7. To make the ganache, in a small saucepan, heat the heavy cream, without letting it boil.
  8. Take off the heat, add the chocolate chips to the cream and mix until perfectly smooth.
  9. Over low to medium heat, pour 1/4 cup of pancake batter on a well-oiled pan.
  10. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side.
  11. When the pancakes are ready, pour the chocolate ganache on top (if the ganache has hardened while you were making the pancakes, you can microwave it for 15-20 seconds).
  12. Garnish with raspberries (or fruit of your choice) and enjoy.

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