Fluffy Chocolate Pancakes Recipe UK with Whitakers Chocolates
Rated 5.0 stars by 1 users
Category
Pancakes
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Calories
280
Start your day with these fluffy chocolate pancakes, made rich and tasty with Whitakers Dark Chocolate.
This simple recipe brings a touch of luxury to breakfast or brunch, perfect for weekends or special mornings.
The pancakes mix cocoa powder and chopped chocolate for a deep flavour, while the optional milk chocolate sauce adds a smooth finish.
Easy to prepare in just 25 minutes, this dish serves four and uses basic ingredients like flour, eggs and buttermilk.
Add fresh berries or whipped cream on top for extra appeal.
These homemade pancakes are deal for chocolate fans looking for a quick, satisfying treat.
Ingredients
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150g plain flour
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30g cocoa powder
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2 tbsp caster sugar
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1 tsp baking powder
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½ tsp bicarbonate of soda
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Pinch of salt
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2 large eggs
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250ml buttermilk (or milk with 1 tbsp lemon juice)
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40g melted butter (plus extra for frying)
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75g Whitakers Dark Chocolate, finely chopped
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75g Whitakers Milk Chocolate, chopped
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2 tbsp double cream
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1 tsp butter
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Whitakers Chocolate
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Fresh strawberries or raspberries
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Whipped cream or vanilla ice cream
For the Pancakes:
For the Chocolate Sauce (optional but recommended!):
Optional Toppings:
Directions
Mix the dry ingredients:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, bicarbonate of soda, and salt.
Add the wet ingredients:
In a jug, whisk the eggs, buttermilk, and melted butter.
Pour into the dry ingredients and whisk gently until combined (a few small lumps are fine).
Fold in the chocolate:
Stir in the finely chopped Whitakers Dark Chocolate — this gives little melted pockets of rich chocolate throughout.
Cook the pancakes:
Heat a non-stick pan over medium heat and brush with butter.
Pour in small ladles of batter and cook for 1–2 minutes until bubbles form on the surface.
Flip and cook for another minute until just set.
Keep warm in a low oven while you cook the rest.
Make the chocolate sauce:
Gently melt Whitakers Milk Chocolate, cream, and butter together until smooth and glossy.
Drizzle over the pancakes.
Assemble and serve:
Stack the pancakes high, drizzle generously with sauce, and top with berries, whipped cream, or a sprinkle of Whitakers Chocolate shavings.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 4 delicious portions of chocolate-flavoured pancakes.
Calories per serving: 280 calories.
Remember:Please tag #whitakerschocolates with photos of your homemade Chocolate Pancakes.
Nutritional Information for This Recipe
| Nutrient | Amount per Pancake |
|---|---|
| Calories | 283 kcal |
| Total Fat | 15.7 g |
| Saturated Fat | 9.1 g |
| Carbohydrates | 31.9 g |
| Sugars | 14.1 g |
| Fibre | 2.8 g |
| Protein | 6.6 g |
A Brief History of Pancakes in the UK
Pancakes trace back to prehistoric flatbreads, with the UK term emerging in the 15th century.
Early 17th-century recipes, like Gervase Markham's, featured simple thin, unleavened versions using flour, eggs, and milk.
Linked to Shrove Tuesday (Pancake Day) before Lent, they helped consume rich ingredients like eggs and sugar during Shrovetide feasting.
By the Middle Ages, they were a pre-Lent staple, often sweetened.
Flipping customs date to the 17th century, and a 1445 Olney legend sparked pancake races, still held today with international ties.
Regional styles include thin English crepes, thicker Scottish drop scones, and varied Welsh crempog. Related items are Yorkshire pudding and oatcakes.
Today, pancakes are enjoyed year-round with toppings like fruit or chocolate, blending ancient and cultural influences.
How to Store Your Homemade Choclaste Pancake and Pancake Batter
Storing Cooked Pancakes
Let the pancakes cool to room temperature first. Put them in an airtight container or sealable bag. Place greaseproof paper between each one to stop them from sticking.
Keep in the fridge for up to 3-5 days. For longer, freeze them. Lay flat on a baking tray to freeze solid, then move to a freezer bag. They last up to 2-3 months in the freezer.
To reheat from the fridge, use a microwave for 20-30 seconds per pancake, or warm in an oven at 180°C for 5 minutes. From frozen, toast them or bake at 180°C for 8-10 minutes.
Storing Pancake Batter
Pour leftover batter into an airtight container or cover the bowl with cling film. Store in the fridge for up to 2 days. Mix well before use, as it may thicken. Add a splash of milk if needed to loosen it.
Do not freeze uncooked batter, as it can change the texture. Make fresh batter for best results after 2 days. Keep away from raw meat or strong smells in the fridge.
