Chocolate Pancake Stacks with Mini Marshmallows Recipe
Indulge in the rich, chocolaty goodness of these soft hot chocolate pancakes. Featuring a blend of cocoa powder and mini chocolate chips, these fluffy pancakes offer a decadent twist on a classic breakfast favorite. Topped with gooey mini marshmallows and optional chocolate syrup, they’re perfect for a cozy morning treat or a special weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (about 120 g)
- 1/4 cup unsweetened cocoa powder (about 21 g)
- 2 tbsp granulated sugar (about 25 g)
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup milk (180 ml)
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter (about 28 g)
Add-ins and Toppings
- 1/4 cup mini chocolate chips (about 43 g)
- Butter or oil for greasing the pan
- 1/4 cup mini marshmallows (about 15 g) for topping
Optional
- Chocolate syrup or extra cocoa powder for decoration
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until fully combined and smooth.
- Combine Wet Ingredients: In a separate bowl, beat together the milk, large egg, vanilla extract, and melted butter until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and fold together gently using a spatula. Avoid overmixing to maintain fluffy pancakes.
- Add Chocolate Chips: Stir in the mini chocolate chips just enough to evenly distribute them throughout the batter.
- Preheat Pan: Warm a nonstick pan or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour approximately 1/4 cup of batter per pancake onto the hot pan. Cook until bubbles appear on the surface and the edges look set, about 2 minutes.
- Flip and Finish Cooking: Flip the pancakes carefully and cook for another 1 to 2 minutes until the pancakes are cooked through and golden brown on both sides.
- Serve and Garnish: Stack the pancakes on a plate and top with mini marshmallows. Drizzle with chocolate syrup and sprinkle with extra cocoa powder if desired for an extra chocolatey finish.
Notes
- Do not overmix the batter to ensure pancakes remain soft and fluffy.
- Use fresh baking powder for best rise and texture.
- Adjust heat as necessary to avoid burning the chocolate chips inside the pancakes.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Mini marshmallows can be toasted slightly in the oven or with a kitchen torch for extra flavor.
