A recipe for Dark Chocolate Pancakes! These dark chocolate pancakes are filled with dark chocolate chips and topped with a white chocolate ganache.
These Dark Chocolate Pancakes are such a fun Halloween breakfast or brunch treat with a spiderweb-shaped white chocolate ganache topping and little chocolate spiders to finish.
Simply bring together the dark chocolate pancake batter, fold in dark chocolate chips for more bursts of chocolate flavor, and cook the pancakes on each side in a hot, buttered skillet until set.
Serve the Dark Chocolate Pancakes while still warm with a drizzle (or spiderweb design) of the white chocolate ganache.
A Few Dark Chocolate Pancake Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
Take care not to overmix the batter. Whisk together until just combined with no lumps or streaks of flour.
Adjust the heat between medium low and low as needed to allow the pancakes to cook through without burning. It may be difficult to tell if they are burning since the batter is dark.
Do not flatten the Dark Chocolate Pancakes with a spatula after flipping. This will keep them from becoming light and fluffy.
Grease the pan with additional butter as needed. A thin layer of butter will help create crispy edges.
I paired the pancakes with a white chocolate ganache and chocolate spiders. Fresh fruit such as strawberries, whipped cream, or chocolate sauce would also be delicious.
To keep the pancakes warm while you are preparing the rest of the batter, arrange them in a single layer on a baking sheet and place in a 200˚F (95˚C) oven. Just don’t keep them in there too long (no more than 15 min) or they will start to dry out.
Notable Ingredients
I used dark cocoa powder to create the deep dark chocolate color and notable flavor in the Dark Chocolate Pancakes. It can be found in the specialty baking section of some grocery stores or online.
If unavailable, you can substitute with dark cocoa powder or plain unsweetened cocoa powder. The color just won’t be as dark.
To make the little spiders, I used silicone molds. I have been able to find them during Halloween/Fall in the baking section of craft stores.
If unavailable, you can also pipe small spiders with melted dark chocolate on a parchment-lined baking sheet and allow to set before transferring to the pancakes.
Looking for more Halloween-inspired recipes?
Try my:
Dark Chocolate Pancakes Recipe
Adapted from Hey Snickerdoodle
Dark Chocolate Pancakes
Ingredients
Dark Chocolate Pancakes:
- 2 cups (250 grams) all-purpose flour
- 1/3 cup (40 grams) black cocoa powder
- 3 tablespoons (38 grams) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (355 milliliters) milk
- 2 large eggs
- 4 tablespoons (60 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
- 1 teaspoon vanilla extract
- 5 ounces (142 grams) dark chocolate chips
White Chocolate Ganache:
- 1/3 cup (80 milliliters) heavy cream
- 9 ounces (255 grams) white chocolate chips or chopped
To serve:
- Spider-shaped chocolates optional
Instructions
To make the Dark Chocolate Pancakes:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Make a well in the center of the mixture and add the milk, eggs, butter, and vanilla extract. Stir together until just combined and no streaks remain.
- Fold in the chocolate chips.
- In a large skillet, place about 1 teaspoon butter over medium-low heat. Once thoroughly heated, add about 1/3 cup (80 milliliters) of the prepared batter.
- Once the top begins to bubble and set, flip to the other side. Do not flatten with spatula. Cook until heated through and remove to a plate.
- Repeat with remaining batter, buttering the skillet as needed.
To make the white chocolate ganache:
- In a small saucepan, place the cream over medium heat.
- Remove from heat once the cream is starting to steam, but not yet bubbling.
- Add the white chocolate to the pan, making sure it is all completely touching the cream. Let sit for 1 minute, then whisk together until smooth. Only place back over very low heat briefly if the white chocolate doesn't melt.
- Allow to cool slightly, then transfer to a piping bag.
To serve:
- Either drizzle the white chocolate ganache over the pancakes or pipe into the shape of spiderwebs.
- If desired, top with spider-shaped chocolates.
- Serve immediately.
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