Skip to main content

Chocolate Lover's Pancakes

February is National Chocolate Lovers Month and I was searching for a fun way to celebrate.  I found these pancakes on the Taste of Home website and they sounded absolutely awesome.


I made no changes to the recipe except that I used chocolate extract instead of the vanilla called for.  You can find it online, mine was the Watkins brand.  

I normally make my pancake mix in a large glass measuring cup so that it's easier to pour but this time around the batter was decently thick so I used a large cookie scoop to portion it out.  I got six nice sized pancakes.

The recipe recommends maple or chocolate syrup and I also added some cut up strawberries, whipped cream and mini chocolate chips. The base pancake itself isn't super sweet so you can splurge on fun toppings.

I took two pancakes and put some whipped cream on the first one and then some sliced berries.  Then I added the top pancake, added another dollop of whipped cream, a drizzle of chocolate syrup and then a slice of strawberry.

These would make a perfect Valentine's day breakfast, brunch or even dessert! You can make them ahead, freeze them on a cookie sheet in a single layer and then vacuum seal them or put them into ziptop bags.

You can defrost them in the fridge and warm them up in the oven or pop them into the toaster. If you want to get super fancy you could even cut them out with heart shaped cookie cutters!



Chocolate Lover's Pancakes

Chocolate Lover's Pancakes
Author: Jolene's Recipe Journal


  • 1 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg, room temperature
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla or chocolate extract
  • Optional toppings: maple syrup and chocolate syrup, sliced strawberries, whipped cream


  1. In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and extract until blended. Add to dry ingredients, stirring just until moistened.
  2. Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Top as desired with maple or chocolate syrup, strawberries, whipped cream.
chocolate, pancakes, Valentine's
Dessert, breakfast, Valentine's day


Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.