Chocolate Pancakes with Dark Chocolate Sauce, Hazelnuts and Almonds

Fluffy Chocolate Pancakes with Dark Chocolate Sauce, Hazelnuts and Almonds

A tall stack of soft, cocoa-rich pancakes, covered in glossy dark chocolate sauce and dusted with powdered sugar, with whole hazelnuts and almonds scattered alongside: these chocolate pancakes are pure indulgence. Each one is thick, fluffy and tender, with a deep chocolate flavor that is rich but not too sweet.

The batter comes together in one bowl in about 10 minutes. The chocolate sauce is made from just a few simple ingredients and sets into a shiny glaze as it cools slightly over the stack. The crunchy toasted nuts add texture and a lovely nutty aroma.

It is a perfect recipe for a weekend brunch, a birthday breakfast, or a sweet treat any time of day.

Why You’ll Love This Recipe

• Fluffy and rich. Buttermilk and baking powder give thick, tender pancakes with real chocolate flavor.
• Glossy chocolate sauce. A simple stovetop sauce makes the stack look bakery-worthy.
• Great texture. Soft pancakes, silky sauce and crunchy nuts in every bite.
• Quick and easy. One bowl, one pan and ready in 30 minutes.
• Easy to customize. Swap the nuts, add fruit or change the sauce.

Ingredients

This recipe makes about 8 pancakes and serves 3 to 4.

For the Chocolate Pancakes

• 1½ cups (190 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups (300 ml) buttermilk, at room temperature
• 1 large egg, at room temperature
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Butter or neutral oil, for the pan

For the Dark Chocolate Sauce

• 4 oz (115 g) dark chocolate (60 to 70% cocoa), finely chopped
• ½ cup (120 ml) heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon honey or maple syrup
• Pinch of salt
• ½ teaspoon vanilla extract

For Topping

• ¼ cup (35 g) whole hazelnuts, toasted
• ¼ cup (35 g) whole almonds, toasted
• 2 tablespoons powdered sugar, for dusting

Step-by-Step Instructions

Step 1: Toast the Nuts

Heat a dry skillet over medium-low heat. Add the hazelnuts and almonds and toast for 4 to 5 minutes, shaking the pan often, until fragrant and lightly golden. If you like, rub the hazelnuts in a clean towel to remove loose skins. Set aside to cool.

Step 2: Make the Chocolate Sauce

Place the chopped chocolate in a heatproof bowl. Warm the cream in a small saucepan over medium heat until steaming at the edges, but not boiling. Pour it over the chocolate and let it sit for 2 minutes. Add the butter, honey, salt and vanilla and stir slowly until smooth and glossy. Keep the sauce warm in a bowl set over a pan of hot water, or reheat gently before serving.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda and salt. Break up any lumps of cocoa with the whisk or sift them.

Step 4: Mix the Wet Ingredients

In a separate bowl or jug, whisk the buttermilk, egg, melted butter and vanilla until smooth.

Step 5: Combine the Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are fine. Do not overmix, or the pancakes will turn out tough. Let the batter rest for 5 minutes so it thickens slightly.

Step 6: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about ⅓ cup (80 ml) of batter for each pancake.

Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip carefully and cook for 1 to 2 minutes more, until the pancakes spring back when pressed lightly. Chocolate batter is hard to judge by color, so go by the bubbles and the springy texture. Keep the finished pancakes warm in a 200°F (95°C) oven while you cook the rest.

Step 7: Stack and Serve

Stack the pancakes on a wooden board or plate. Spoon the warm chocolate sauce over the top and let it drip down the sides. Dust with powdered sugar and scatter the toasted hazelnuts and almonds around the stack. Serve right away.

Tips & Substitutions

Tips for Fluffy Chocolate Pancakes

• Do not overmix. Stir until just combined for a tender crumb.
• Rest the batter. Five minutes gives the leavening time to start working.
• Use medium heat. Too hot, and the outside burns before the inside cooks.
• Check freshness of baking powder. Old baking powder is a common cause of flat pancakes.
• Use only a little fat in the pan. Too much makes the pancakes greasy and uneven.

Tips for Chocolate Sauce

• Chop the chocolate finely so it melts evenly.
• Do not let the cream boil, which can make the sauce grainy.
• If the sauce thickens too much, stir in a teaspoon of warm cream.

Substitutions

• Buttermilk: Mix 1¼ cups milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes.
• Flour: Use a gluten-free all-purpose blend.
• Sugar: Use brown sugar for a deeper flavor.
• Dark chocolate: Use semi-sweet or milk chocolate for a sweeter sauce.
• Cream: Use full-fat coconut milk for a dairy-free sauce.
• Nuts: Use pistachios, pecans or walnuts, or leave them off for a nut-free version.
• Butter: Use melted coconut oil or a neutral oil.

Storage

• Refrigerator: Store cooled pancakes in an airtight container for up to 3 days. Keep the sauce in a separate jar for up to 5 days.
• Reheating pancakes: Warm them in the microwave for 20 to 30 seconds, in a toaster, or in a 350°F (175°C) oven for 5 to 8 minutes.
• Reheating sauce: Warm it gently in a saucepan or in the microwave in 15-second bursts, stirring each time.
• Freezer: Freeze pancakes with parchment between each one for up to 2 months. Reheat straight from frozen in a toaster or oven.
• Make-ahead: Mix the dry ingredients the night before, and combine with the wet ingredients just before cooking.

Serving Suggestions

• Fresh strawberries, raspberries or sliced banana
• A spoonful of whipped cream or vanilla ice cream
• A drizzle of maple syrup or honey
• A dollop of Greek yogurt for a lighter plate
• Hot coffee, espresso, or a cold glass of milk

Variations

• Double Chocolate: Fold ½ cup (90 g) chocolate chips into the batter.
• Hazelnut Spread Version: Warm 3 tablespoons chocolate hazelnut spread and swirl it into the sauce.
• Banana Chocolate: Add 1 mashed ripe banana and reduce the buttermilk by 2 tablespoons.
• Mocha Pancakes: Add 1 teaspoon instant espresso powder to the dry ingredients.
• Mini Pancakes: Use 2 tablespoons of batter per pancake and serve as bite-size treats.
• Vegan Option: Use plant-based milk with lemon juice, a flax egg, oil and dairy-free chocolate.

Frequently Asked Questions

How do you make chocolate pancakes fluffy?

Use fresh baking powder, mix the batter only until combined, and let it rest for 5 minutes. Cook over medium heat so the pancakes rise evenly and set in the center.

How do I know when chocolate pancakes are done?

Because the batter is dark, color is not a reliable sign. Flip when bubbles form and pop on the surface and the edges look dry. The pancakes are done when they spring back lightly after the second side cooks.

Can I use milk instead of buttermilk?

Yes. Mix regular milk with a tablespoon of lemon juice or vinegar, and let it stand for 5 minutes. This gives a similar tang and tenderness.

What kind of chocolate is best for the sauce?

Dark chocolate with 60 to 70% cocoa gives a rich, glossy sauce that is not overly sweet. Semi-sweet chocolate also works if you prefer a milder flavor.

Can I make the batter ahead of time?

It is best to cook the batter within 30 minutes. Baking powder starts working as soon as it is wet, and the pancakes lose some fluff if the batter sits too long. You can mix the dry and wet ingredients separately the night before.

How do I keep pancakes warm while cooking the rest?

Place them in a single layer on a baking sheet in a 200°F (95°C) oven. Avoid stacking them while hot, as they can turn soggy from trapped steam.

Recipe Card

Fluffy Chocolate Pancakes with Dark Chocolate Sauce, Hazelnuts and Almonds

Ingredients

• 1½ cups (190 g) all-purpose flour
• ¼ cup (25 g) unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups (300 ml) buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Butter or oil, for the pan
• 4 oz (115 g) dark chocolate, chopped
• ½ cup (120 ml) heavy cream
• 1 tablespoon unsalted butter
• 1 tablespoon honey or maple syrup
• Pinch of salt
• ½ teaspoon vanilla extract
• ¼ cup (35 g) whole hazelnuts, toasted
• ¼ cup (35 g) whole almonds, toasted
• 2 tablespoons powdered sugar

Instructions

1. Toast the hazelnuts and almonds in a dry skillet for 4 to 5 minutes. Set aside.
2. Warm the cream until steaming, pour it over the chopped chocolate, rest for 2 minutes, then stir in the butter, honey, salt and vanilla until glossy.
3. Whisk the flour, cocoa, sugar, baking powder, baking soda and salt in a large bowl.
4. Whisk the buttermilk, egg, melted butter and vanilla in a separate bowl.
5. Pour the wet mixture into the dry mixture and stir until just combined. Rest for 5 minutes.
6. Cook ⅓ cup of batter per pancake in a lightly greased pan over medium heat for 2 to 3 minutes per side, flipping when bubbles form. Keep warm in a 200°F (95°C) oven.
7. Stack the pancakes, spoon the warm chocolate sauce over the top, dust with powdered sugar and scatter the nuts around. Serve immediately.