Hot Chocolate Pancakes

The combination of hot chocolate, pancakes and ice cream. The only thing better than one of these decadent breakfast foods is three!

The “hot chocolate pancakes with bisquick” is a recipe that has been around for a long time. The batter is made from Bisquick and hot chocolate.

When I think about hot chocolate, I see myself as a 6-year-old wearing thrifted snow trousers and rented ski gear. I’m waddling around a ski lodge with a steaming cup of cocoa in my hand, trying not to spill it all over my jacket. I’ve stuffed the cup to the brim with marshmallows and topped it with as many as I could fit. From the first ones that burn my tongue to the final droplets that I feverishly shake out of the cup and into my mouth, I cherish each sip. 

In all honesty, I believe I like skiing excursions half as much as I enjoy hot chocolate. And the two are inextricably linked. Without hours of skiing, hot chocolate doesn’t taste nearly as delicious. Without a steaming cup of liquid chocolate, skiing is very cold.

There was salt and pepper first. Then there’s eggs and bacon. Skiing and hot cocoa are the order of the day now.

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During the holidays, I usually leap at the chance to create a great breakfast. It’s like my warm-up act for later in the day’s dessert. Creating memory-inspiring baked products is also one of my favorite things to do.

As a result, I’ve teamed up with International Delight to offer you these delicious hot chocolate pancakes. And no, I’m not talking about chocolate pancakes. This entails pancakes dipped in a thick dark hot chocolate.

This hot chocolate is ideal since it doesn’t need any mixing or fiddling with the water-to-milk ratio. You just need to open the box and you’re ready to go. It gives these pancakes a custardy texture and saves the time it takes to cook them in half. Of course, hot chocolate pancakes wouldn’t be complete without a sprinkling of fudge sauce and marshmallows. My fudge sauce is rich and creamy, with just the right amount of sweetness to complement the pancakes.

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How to create light and airy pancakes

Despite the fact that handmade pancakes need no special ingredients, it might be difficult to make pancakes that are both fluffy and thick. I’ve picked up a few tips over the years that should come in handy while creating these delectable hot chocolate pancakes.

Mix the dry ingredients separately—I understand that mixing the wet and dry components separately before combining them feels like a waste of clean dishes. However, there are two reasons why you should do so. To begin with, this stops you from overmixing the flour by adding it too soon (which would make for dense, hockey puck-like pancakes).

Second, it prevents the baking powder from reacting too quickly with the moist components. If you add the baking powder too soon, it will react with the wet ingredients immediately away, making the pancakes flatten out on the griddle.

Pre-heat the griddle—You want the pancake batter to start frying as soon as it reaches the griddle. If the griddle isn’t hot enough, the pancake batter will merely sit there and heat up, leaving you with sad, weak pancakes.

Make a thicker pancake batter—Homemade pancake batter is a little like Goldilocks. If the batter is too runny, the pancakes will be very thin and won’t puff up much. If the pancakes are too thick, they will taste doughy. (Fortunately for you, my hot chocolate pancake recipe below has done all the work for you and consistently produces flawless results!).

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On your next trip to the shop, pick up a carton of International Delight’s Dark Hot Chocolate for a quick and tasty Christmas treat!

Print

Ingredients

Regarding the pancakes

  • 1 1/2 cups dark hot chocolate International Delight
  • 1 big room-temperature egg
  • 1 teaspoon extract de vanille
  • 1 cup flour (all-purpose)
  • 1/3 cup cocoa powder (dutch process)
  • 1 teaspoon powdered baking soda
  • salt (1/4 teaspoon)

To make the topping

  • chocolate chips (about 3/4 cup)
  • a half cup of light cream
  • tiny marshmallows, 1/2 cup (optional)

Instructions

  1. Over medium-low heat, heat a griddle.
  2. Combine dark hot chocolate, egg, and vanilla extract in a medium mixing dish. Combine flour, cocoa, baking powder, and salt in a separate basin. Mix the wet and dry ingredients together until just combined (do not overmix!).
  3. For each pancake, pour 1/4 cup of batter into the pan. Cook for 2 minutes, or until the edges of the pancakes begin to solidify. Cook for another 2 minutes on the other side.
  4. In a small saucepan over low heat, mix chocolate chips and cream to create the fudge sauce. Slowly whisk together until smooth, then pour into gravy boat or cup with spout. Top with small marshmallows and pour over pancakes!

I wrote this chat on behalf of International Delight as a sponsored conversation. All of the material and thoughts are mine.

More fluffy pancake recipes may be found at:

Buckwheat Pancakes with Blueberries (Gluten-Free) 

Pancakes with Carrot Cake

Pancakes with Bourbon and Peaches

Pancakes with Hummingbirds

Chocolate pancakes are a delicious treat that can be made with pancake mix. This article will teach you how to make chocolate pancakes with pancake mix.

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