Cocoa Nuts! Make Bakerella’s Double Chocolate Pancakes

07/25/2014 at 01:20 PM ET

Bakerella's chocolate pancakes
Courtesy Bakerella

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Visit PEOPLE.com on Fridays for her sweet spin on celebrity recipes and more.

These chocolate pancakes are perfect to indulge in on a special Saturday morning. Filled and covered with chocolate, they are more like dessert than breakfast.

But, if you want to be a little more healthy, skip the chocolate sauce and serve them with berries and yogurt like in this Chocolate Waffles recipe from Patti LaBelle. Still delicious, but a bit less decadent!

 

Bakerella's chocolate pancakes
Courtesy Bakerella

For the enticing effect pictured here, stack up a few pancakes and cover the top completely with chocolate sauce so it slowly drips down the side of the pancake mountain.

Bakerella's chocolate pancakes
Courtesy Bakerella

Then sprinkle with a few extra chocolate morsels on top and dive in!

Bakerella's chocolate pancakes
Courtesy Bakerella

Double Chocolate Pancakes
Makes 10-12

1⅓ cup all-purpose flour
3 tbsp. unsweetened cocoa powder
2 tsp. baking powder
¼ cup sugar
¼ tsp. salt
3 tbsp. unsalted butter, melted
1 tsp. vanilla
1¼ cup milk
1 egg
½ cup miniature semisweet chocolate morsels
Powdered sugar, for dusting

For chocolate sauce:
¾ cup heavy whipping cream
1 tsp. butter
1 cup miniature semisweet chocolate morsels

1. In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in miniature chocolate morsels.

2. Heat griddle over medium heat and lightly grease surface with butter.

3. Use a ¼-cup measuring cup to scoop batter onto griddle to ensure similar size pancakes. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.

4. Serve warm with powdered sugar.

5. To make the chocolate sauce, heat heavy cream and butter in a small saucepan until just on the cusp of boiling, stirring frequently. Remove from heat and pour over miniature morsels in a small bowl. Let rest for a minute, then stir until completely combined. Drizzle over pancakes. (*Note: You can make the chocolate sauce first so it will thicken a bit while you prepare the pancakes.)

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Showing 9 comments

John on

Yet another revolting offering from Bakerella.

Cindi on

This looks like a decadent dessert and I would love to have some right now!

Meeeeee on

Who peed in John’s Cheerios?? Chocolate for breakfast is awesome!

John on

Pee in my cheerios? Almost revolting enough to be Bakerella’s idea…

Rachel on

These look awesome! John, why are you saying that bakerella’s offerings are revolting?

Em13 on

Definitely not a healthy or appropriate breakfast. More like a decadent dessert. Yum!

mihunny on

Looks like a big ole plate of diabetes to me!

Donnie Johnson on

“OH” wow am I ever hungry right now.

K.B. on

There is no excuse for a recipe like this, because there is no need for dessert for breakfast. Starting your day with this much sugar and what I’m sure is an enormous amount of calories can cause not only obesity, but diabetes, heart disease, an energy roller coaster ride for the entire day. And, that’s just for adults…. Feeding this to children should be criminal.

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