Cocoa Chocolate Pancakes with Whipped Cream
Cocoa Chocolate Pancakes with Whipped Cream are an easy and rich breakfast treat that the whole family will love! Whip up this delightful recipe in no time.
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Frying pan
- 1 Spatula
Ingredients
- 1 cup all-purpose flour - for the pancake base
- 2 tablespoons cocoa powder - for the rich chocolate flavor
- 2 tablespoons sugar - to balance the cocoa bitterness
- 1 tablespoon baking powder - for fluffiness
- 1/2 teaspoon salt - to enhance flavor
- 1 cup milk - to hydrate the batter
- 1 large egg - to bind the ingredients together
- 2 tablespoons melted butter - for a moist pancake
- 1 cup heavy cream - for whipped cream topping
- 2 tablespoons powdered sugar - to sweeten the whipped cream
Instructions
- In a mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In another bowl, mix the milk, egg, and melted butter until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Heat a frying pan over medium heat and add a little butter to grease the pan.
- Pour 1/4 cup of batter into the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until browned. Repeat with remaining batter.
- For the whipped cream, beat the heavy cream and powdered sugar in a mixing bowl until soft peaks form.
- Serve the pancakes stacked and topped with a generous dollop of whipped cream.
Notes
For a lighter texture, separate the eggs and beat the whites before folding them into the batter.
Feel free to add chocolate chips into the batter for extra chocolate flavor.
Serve with fresh fruit like strawberries or bananas for a delicious contrast.