Sharing some of our favorite chocolate pancakes today! Perfect for weekend entertaining, brunch and Holidays!
Chocolate Pancakes
You are in for such a treat these bite size chocolate pancakes! What a perfect Holiday treat for breakfast. Wait until you get my Caramel Eggnog Syrup recipe coming first thing tomorrow morning. Heaven! One bowl, little mess, big reward, lol! Enjoy my cute baby festive pancakes!
Try my Raspberry Chocolate Chip Buttermilk Pancakes too! Follow Picky Palate on Instagram for daily recipe inspiration.
Here’s your basic ingredients minus the nog. Pantry and refrigerator staples 🙂
How To Make Chocolate Pancakes
- Heat a medium non-stick skillet over medium low heat. Place all ingredients into a large bowl and mix until combined. Spoon batter into hot skillet, quickly forming into a round circle. Let cool for a minute or two until the top is starting to bubble slightly. Flip and cook for another minute. Transfer to a plate or parchment paper. Continue cooking until all of the batter is used up. Serve warm with my homemade Caramel Eggnog syrup.
Any thick creamy fabulous nog will do the trick. You do not have to hunt down this exact one.
One cup please!
Add your nog right to the bowl.
A touch of oil too 🙂
Give her a good stir until thick and combined.
Chocolate Pancake Recipe
I chose to make the baby size pancakes but make whatever size your hearts content.
Stack em’ up!
Now, the best part, start drizzling my Caramel Eggnog Syrup over the top!
Chocolate Eggnog Pancakes
Ingredients
- 1 cup all purpose Gold Medal Flour
- 3 tablespoons granulated sugar
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup eggnog
- 1 large egg
- 2 tablespoons vegetable or canola oil
- 1/2 teaspoon pure vanilla extract
Instructions
- Heat a medium non-stick skillet over medium low heat. Place all ingredients into a large bowl and mix until combined. Spoon batter into hot skillet, quickly forming into a round circle. Let cool for a minute or two until the top is starting to bubble slightly. Flip and cook for another minute. Transfer to a plate or parchment paper. Continue cooking until all of the batter is used up. Serve warm with my homemade Caramel Eggnog syrup.