Monday, May 3, 2010

Chocolate Fudge Pancakes

I discovered another version of chocolate pancakes. This version is a bit sweeter than the version I posted previously. We loved the nuts in it! We served it with fresh strawberries, whipped cream and/or maple syrup, but I’m including the recipe for a Cherry and Pineapple topping which would be a great alternative when strawberries aren’t in season. The recipe also includes directions for Chocolate Whipped Cream (if desired).

1 ¾ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 ¾ cups buttermilk
¾ cup chocolate-flavored syrup (such as Hershey’s)
1 egg, slightly beaten
1 tablespoon melted butter OR vegetable oil
1 teaspoon vanilla
½ cup chopped walnuts (optional)
¼ miniature semisweet chocolate chips
1 recipe Chocolate Whipped Cream (optional)

In a mixing bowl, combine flour, baking soda, and salt. In another mixing bowl, combine buttermilk, chocolate-flavored syrup, egg, butter (or oil) and vanilla. Add to flour mixture. Stir just until combined but slightly lumpy. If desired, stir in walnuts and miniature chocolate pieces.

Heat a lightly greased griddle over medium heat. For each pancakes, pour (or scoop) about ¼ cup batter onto hot griddle. Spread batter into a circle about 4-inches in diameter. Cook until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side).

If desired, serve with Chocolate Whipped Cream and garnish with chocolate-flavored sprinkles. Alternatively, you can serve it with fresh strawberries and whipped cream. Or try coconut-flavored syrup. Or peanut butter and maple syrup. Or Cherry and Pineapple topping (recipe below). Or raspberry syrup. Have fun with it!

Chocolate Whipped Cream: In a chilled mixing bowl beat 1 cup whipping cream, 2 tablespoons powdered sugar, 2 tablespoons unsweetened cocoa powder, and ½ teaspoon vanilla with chilled beaters of an electric mixer on medium to high speed just until soft peaks form. Chill until ready to use.

Cherry and Pineapple Topping

1 (21-ounce) can cherry pie filling
1 (8 ounce) can pineapple tidbits, drained
¼ teaspoon almond extract
Chopped almonds or pecans, toasted (optional)

In a small saucepan combine cherry pie filling, pineapple tidbits, and almond extract; heat through. Serve warm. If desired, sprinkle with almonds or pecans. Cover and refrigerate remaining topping for up to 1 week. Makes 2 cups.


  1. The secret to success on this recipe is cooking the pancakes on a very low temperature. On my griddle, they browned perfectly, but didn't burn, at "2," which is low.

  2. I was pleasantly surprised to figure the Weight Watchers points on these pancakes is 3 points each (that's using 1/4 cup scoop and making 15 pancakes with 1 recipe, and also without the chocolate chips). Of course, the coconut syrup I like to serve them with probably adds a lot more points!