Hot Chocolate Pancakes
Making your favorite winter beverage into your favorite breakfast food is easier than you think. With these fluffy hot chocolate pancakes and marshmallow syrup, every bite is wonderful and filling.
Servings: 10 pancakes
Calories: 290kcal
Cost: Recipe $2.96 / Serving $0.30
Ingredients
Pancakes
- 1 ⅓ cups all-purpose flour ($0.17)
- ⅓ cup granulated sugar ($0.12)
- ¼ cup baking cocoa ($0.36)
- 2 teaspoons baking powder ($0.10)
- ¼ teaspoon salt ($0.01)
- 2 large eggs ($0.30)
- 1 cup chocolate milk ($0.20)
- 2 tablespoons vegetable oil ($0.09)
- 1 teaspoon vanilla extract ($0.03)
Marshmallow Syrup
- 1 ½ cups (7 to 8 ounces) marshmallow fluff ($1.57)
- 2 tablespoons boiling water ($0.00)
- ¼ teaspoon vanilla extract ($0.01)
Instructions
- Preheat the skillet. Heat a greased skillet over medium high heat.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Mix the wet ingredients. In a separate bowl, lightly beat the eggs. Stir in the chocolate milk, vegetable oil, and vanilla extract.
- Combine. Gently mix the wet ingredients into the dry ingredients until just combined. A few lumps are fine. For thinner batter, add 1 to 2 teaspoons of milk at a time until desired consistency is reached.
- Cook the pancakes. Pour about ¼ cup batter onto the hot skillet. Cook for 2 to 4 minutes, until edges are set and bubbles form on top.
- Flip. Flip and cook until the second side is lightly browned. Repeat with remaining batter.
- Make the syrup. In a small bowl, stir together marshmallow fluff, boiling water, and vanilla until smooth.
- Serve. Serve pancakes warm with marshmallow syrup.
Notes
- Mix gently: Overmixing leads to flat, rubbery pancakes.
- Flip timing: Flip only when edges are set and bubbles form on the surface.
- Do not press: Avoid pressing pancakes while cooking to maintain fluffiness.
- Heat control: If pancakes brown too fast or stay doughy in the center, lower the heat slightly.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1pancake | Calories: 290kcal | Carbohydrates: 47.7g | Protein: 4.6g | Fat: 9g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.4g | Cholesterol: 41.1mg | Sodium: 1614.3mg | Potassium: 300.3mg | Fiber: 1.1g | Sugar: 24.8g | Vitamin A: 25.9IU | Calcium: 127.7mg | Iron: 1.7mg
