We serve these pancakes for breakfast every Valentines Day - even if it falls on a school day! They are very rich, but oh so delicious. The kids look forward to them all year! The original recipe from the Penzey's Spices catalog said to cook them in heart-shaped pancake molds, but pancake molds have never worked well for me. I just use cookie cutters. The "scraps" are just as delicious as the cut-outs.
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Units: US | Metric
- 3/4 cup flour
- 3 tablespoons cocoa powder (use the highest quality you can afford)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar (could also use Vanilla Sugar)
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup milk
- 2 tablespoons butter, melted
- 1/2 cup mini chocolate chip
- whipped cream or powdered sugar, for topping
- 1Preheat electric griddle to 350, or use favorite pancake pan.
- 2Sift the flour, cocoa powder, baking powder and salt into a large bowl. Mix in the sugar.
- 3In a separate bowl, beat the egg, vanilla and milk. Pour in the melted butter.
- 4Make a well in the flour and add the milk mixture gradually to form a batter (I prefer to do this by hand, but you can also use an electric mixer). Fold in the chocolate chips.
- 5Pour 1/4 cup of batter for each pancake onto the griddle or pan. Flip when they bubble and seem "set." Cut into shapes or serve as is.
- 6Dust with powdered sugar and top with whipped cream, if desired. Garnishing the plates and top of pancakes with raspberries also looks nice.
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Nutritional Facts for Cocoa Pancakes
Serving Size: 1 (94 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 223.7
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 6.4 g
- Cholesterol 51.1 mg
- Sodium 436.7 mg
- Total Carbohydrate 29.2 g
- Dietary Fiber 2.1 g
- Sugars 12.3 g
- Protein 5.1 g