Cocoa Bean Pancakes – Cooking Enthusiast

Recipe Details

I cherish this formula for Cocoa Bean Pancakes as it is well-liked by the entire family. They are delectable and simple to prepare, making them ideal for any day of the week.

• FLAVOR: These pancakes are sugary and chocolaty, with a hint of sourness from the buttermilk. The vanilla flavor complements the cocoa well.
• CONSISTENCY: These Cocoa Bean Pancakes are extremely airy and delicate, with each mouthful filled with gooey melted cocoa.
• TIME: The preparation takes merely 30 minutes.
• SIMPLICITY: This formula is straightforward to prepare and utilizes basic pantry items, ideal for hectic mornings.

What You’ll Need

Ingredient Notes

• Buttermilk- This ingredient helps make the pancakes airy and adds a rich, tangy flavor.
• Baking powder- This leavening agent adds air to the batter, ensuring airy pancakes.
• Vanilla extract- This flavoring complements the cocoa chunks wonderfully.
• Cocoa chunks- Semi-sweet cocoa chunks are used to balance the sweet and the bitter, but any type will do.

Add-ins and Substitutions

• Create a gluten-free version- Use gluten-free all-purpose flour as the only substitution required.
• Substitute the cocoa chunks- Use milk cocoa, dark cocoa, or white cocoa chunks instead of semi-sweet.
• Add different extracts- Mint extract will give these pancakes a mint cocoa flavor. Caramel extract is also a delicious addition with cocoa chunks.
• Add nuts- Chop hazelnuts, walnuts, almonds, or cashews and add them to these pancakes.

How to Make Cocoa Bean Pancakes

• Sift the dry ingredients. Sift the flour, salt, baking powder, and sugar into a bowl and mix with a whisk.
• Add the egg. Create a slight indent in the middle of the dry ingredients using your fist, then crack the egg into the center.
• Add the wet ingredients. Lightly whisk the egg and add the melted butter, buttermilk, and vanilla extract. Mix until well blended.

Pro Tip: Creating a dent in the dry ingredients to crack the egg into forms a bowl effect so you can whisk it without using another dish.

• Fold in the cocoa chunks. Add in the cocoa chunks and fold them in with a spatula.
• Cook the pancakes. Scoop out 1/4 cup of the batter and pour it onto a butter-greased skillet or griddle and cook for 1-2 minutes. Use a thin spatula to flip carefully and cook for another 1-2 minutes.
• Allow to cool. Transfer the finished pancake to a plate and repeat with the remaining batter. Serve warm.

Recipe Tips

• Whisk the egg in the flour mixture- By creating a well in the center, you can whisk the egg in a sort of bowl, saving yourself another dish.
• Don’t overmix- Only mix the batter just enough because too much mixing will break the air bubbles that make the Pancakes fluffy.
• Cook the pancakes just enough- Cook them to a golden brown by waiting until the top of pancakes have some bubbles and the bottom appears to be done to flip.

FAQs

Serving Options

These chocolate chip pancakes are fluffy, sweet, and loaded with delightful chocolate chips. They are delightful when served with a variety of garnishes, eggs, pastries, and muffins.

• Garnishes: These pancakes can be garnished with chocolate fudge, whipped cream, toffee sauce, fresh berries, butter, syrup, or raspberry coulis.
• Eggs: Savor them with eggs benedict, effortless poached eggs with caramelized onions, shakshuka, or hash brown quiche.
• Pastries: Pair them with homemade Nutella crescents, apricot rugelach, cherry Danish, or old-fashioned sour cream donuts.
• Muffins: Serve these pancakes alongside cinnamon apple muffins, banana chocolate chip muffins, or blueberry muffins.

Prepare This Recipe Earlier

Prepare in advance: Make the pancake batter in advance and refrigerate it overnight. When ready, simply prepare the pancakes.

Storing: Keep these chocolate chip pancakes in an airtight container in the refrigerator for up to 5 days. To reheat, use the stove, microwave, or oven.

Freeze: Freeze the cooled pancakes by placing them in a freezer ziplock bag with parchment paper between layers to prevent sticking. They will remain fresh for up to 4 months.

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Complete Recipe Instructions

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Servings: 12 pancakes

Calories: 211kcal

Author: Dina