Chocolate Pancakes with Berries and Cream

Valentine’s Day is right around the corner and it’s a season we usually associate with romantic dinners. But this year we wanted to put a breakfast twist on  a Valentine’s classic — chocolate! These chocolate pancakes can be light and airy or rich and decadent depending on how much sugar and cocoa powder you add, so they’re sure to romance every palette. 

We love ours stacked high and dotted with whipped cream and berries, but topping options are endless. You can add white or dark chocolate chips, dried or fresh cherries, or cinnamon-toasted pecans and caramel sauce if you’re feeling extra indulgent. 

Whether you whip up these chocolate pancakes for friends, family, or a special someone, we hope you enjoy this seasonal treat as much as we do. 

Chocolate Pancakes with Berries and Cream

Ingredients

2 cups all-purpose flour

1/2 cup to 3/4 cup sugar*

1/2 cup unsweetened cocoa

1 1/2 tablespoons baking powder

1 teaspoon salt

2 cups milk

2 large eggs, lightly beaten

3 tablespoons butter, melted

1 teaspoon vanilla extract

Whipped cream

Fresh berries

Instructions

Combine first five ingredients and mix. In a separate bowl whisk together milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and stir just to combine, leaving the mixture slightly lumpy for the softest pancakes.

Pour batter in 1/3 cup increments into a hot, buttered skillet and cook, over medium-low heat, until bubbles form on the top and the edges look cooked. About 3-4 minutes. Then flip and cook for another minute or two, or until done. 

Serve warm, topped with whipped cream and berries. For a more decadent treat sprinkle with powdered sugar and dark chocolate shavings.

* For more savory chocolate pancakes use the lesser amount of sugar; for sweeter, cake-like pancakes use the greater amount. You can also vary the amount of sugar in your whipped cream to control the overall sweetness of your dish.