These Chocolate Strawberry Pancakes are ones we especially like to make to Celebrate Valentine's Day!
At almost 2 ½ years old, Greyson is OBSESSED with strawberries and he has a new affinity for chocolate in just about any form! Uncka is always happy to serve him up something that he loves, and these pancakes ABSOLUTELY fall into that category!
I feel like these pancakes are a perfect play on a chocolate-covered strawberry. I don't know anyone who wouldn't enjoy a stack of these for Valentine's Day. I sure know Little G and our family sure did!
If you are a big fan of fruit in your pancakes, check out THIS RECIPE. Also, be sure to always serve them with WARM maple syrup, the real kind!
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Ingredients
The only ingredient that you might not find already in your pantry for these Chocoalte Strawberry Pancakes is the strawberry extract. Using it isn't a total deal breaker. It just adds a touch more strawberry essence, use it if you have it, don't stress if you don't.
What you need:
- Unsalted Butter
- Whole Milk
- Vanilla Extract
- Strawberry Extract
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Kosher Salt, Morton’s
- Eggs
- Semi-Sweet Chocolate Chips or Chunks
- Strawberries
- Maple Syrup
See the recipe card for full quantities.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
To make this recipe, melt the butter in a saucepan over low heat on the stove. Add the milk to the pan and just continue warming until no lumps of butter remain. You do not want the milk to simmer or boil.
Stir the warm milk and butter mixture, into the dry ingredients until just till a few streaks of flour remain. Finish by adding the eggs and extract to the bowl. Lastly, fold in some chopped strawberries and chocolate chips and let the batter rest for 10 minutes before cooking.
To cook the pancakes, heat a griddle over medium heat on the stove, and be patient. Heat it for at least 5 minutes to get fully warm.
Then drop 2-ounce ladles of batter on the hot griddle and cook till it gets very bubbly and the bubbles begin to pop, you can also drop extra blueberries in here if you like. Flip and cook 30-45 seconds longer till fully cooked.
Cook these chocolate strawberry pancakes with a watchful eye, as soon as you see the edges set, and bubbles pop, flip them. Because of their dark color, they can easily burn before you know it.
Uncka's Chef Tip
Stack the cooked pancakes up to ensure they finish cooking, the same way you'd stack tortillas and put them in a warmer or cloth to finish. Pancakes finish cooking all the way through in the same way as well as keeping the first cakes warm as you cook the rest. This ensures not wet or soggy middles.
To serve, top the pancakes with some sliced strawberries, extra chocolate chips, and a hearty drizzle of REAL maple syrup!
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Strawberry Extract - If you do not have this on hand, it can be left out. I order mine online and use it for a few recipes to amp up the flavor. But don't fret if you don't have it.
- Black Cocoa Powder - While I recommend using black cocoa for its deep rich flavor in this recipe, you can swap it for Dutch-processed or cocoa rouge powders, just know the flavor and color of your pancakes will be lighter.
Equipment
My number one favorite tool for perfect pancakes is a Cast-Iron griddle. They build up a strong, natural, non-stick coating over time and make for BEAUTIFUL pancakes.
Be sure to season a new griddle, every time you use and wash it (with soap) with this cast-iron oil to build THE BEST non-stick surface.
I like a really sturdy, metal spatula for flipping pancakes. It helps them not stick to it, and makes for a perfect flip, no floppy half-turned pancakes, it's got to be THIS spatula for me!
The use of a 2-ounce ladle makes THE perfect-sized pancakes, in my opinion. They are just the right size and easy to flip.
Storage
While most pancakes won't spoil if left on the counter overnight, they are just like a cake, biscuit, or cookie in this way. I prefer to place them in a zip-top bag or air-tight container in the fridge.
Because of the added fruit in these pancakes, it is best to keep them in the fridge.
Reheat leftover chocolate strawberry pancakes in a toaster, or toaster oven for best results. They can also be reheated in the microwave for 30 seconds.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If needed, use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Take note to watch as the pancakes cook for the popping bubbles and setting around the edges. Because of the dark color of the chocolate batter it will be hard to tell if these pancakes are burning. Flip them as soon as you see a set edge and your spatula will glide underneath them.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
FAQ
Just like they do at IHOP we like to use baking soda and baking powder for extra lift in our recipes. It makes pancakes so fluffy they just might float away.
With heart and love. Take a deep breath and infuse all of your love and care into the time you are taking to show your love to those you are making them for!
More great Fruit Forward Pancake recipes
If you LOVE pancakes like me Greyson, try these versions too:
More of our Favorite Strawberry Recipes
If you loved a strawberry crunch bar as a kid, try this Strawberry Crunch Cake that Uncka whipped up, its one of our family favorites!
And if you ever say Uncka on the Silo's Baking Competition making his Famous Fluffernutter Cookies, check out this Strawberry version he whipped up! They are out of this world good, and did you know they actually make strawberry Fluff!?
Chocolate Strawberry Pancakes
These Chocolate Strawberry Pancakes are ones we especially like to make to Celebrate Valentine's Day! And they feature G's favorite fruit!
Ingredients
- 8 tablespoons Unsalted Butter, melted
- 1 ½ cups Whole Milk
- 1 tablespoon Vanilla Extract
- 1 teaspoon Strawberry Extract
- 2 cups All-Purpose Flour
- ¼ cup Black Cocoa Powder
- ¼ cup Granulated Sugar
- 1 tablespoon Baking Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Kosher Salt, Morton’s
- 2 lg Eggs, lightly beaten
- ¾ cup Semi-Sweet Chocolate Chips or Chunks
- 1 cup Strawberries, diced + more whole sliced berries for topping/serving
- Maple Syrup, for serving
Instructions
- In a 2-quart saucepan on the stove, melt the butter over low heat. Add the milk to the pan and heat just till warm and any butter that solidified is liquid again. Do not boil. Let cool 5 minutes, then stir the vanilla and almond extract into the milk mixture.
- In a large bowl, whisk together the flour, sugar, baking powder, soda, and salt.
- Slowly whisk the warm milk mixture into the flour mixture, just till a lumpy mixture forms.
- Crack the eggs into the bowl and whisk just till incorporated.
- Fold in the chocolate chips and strawberries.
- Let the pancake batter rest on the counter for 10 minutes.
- After the batter has rested for 5 minutes, warm the griddle on the stove, over medium-heat I suggest a cast iron griddle. It is important to let it get hot till it beings to smoke the tiniest bit, then you know it is ready to be cooked on.
- Turn the heat down two marks on the stove dial, just between medium, and medium-low.
- Using a 2-ounce ladle, drop 2 rounds of batter on the griddle at a time. Cook for 30-45 seconds, just till the edges begin to set.
- Flip and cook a further 45-60 seconds, then remove to a platter.
- Pancakes can be kept warm in a 200˚F oven if needed.
- Serve the pancakes with more strawberries on top and warm maple syrup, the real kind!
Notes
Substitutions
Let's chat about how to make these pancakes gluten, or dairy-free if you or someone you love needs to follow those dietary guidelines for their health.
- Flour - If you need to make these pancakes gluten-free, use a quality cup-for-cup flour swap. The one I linked here is really high quality and has great results.
- Milk - If you are dairy-free, you can use almond milk, but my suggestion is cashew for its higher fat content. Pancakes may stick a bit when using almond milk, and you may need to grease the griddle or pan more often during the cooking of your pancakes.
- Butter - You can use a vegan butter substitute or plant-based butter. A bit of a more economical swap is vegetable or canola oil.
- Strawberry Extract - If you do not have this on hand, it can be left out. I order mine online and use it for a few recipes to amp up the flavor. But don't fret if you don't have it.
- Black Cocoa Powder - While I recommend using black cocoa for its deep rich flavor in this recipe, you can swap it for Dutch-processed or cocoa rouge powders, just know the flavor and color of your pancakes will be lighter.
Top Tips
When making the pancake batter, ensuring it rests for 10 minutes is a HUGE gateway to SUPER FLUFFY pancakes. This allows the leavening agent to fully develop and lets the gluten strands in the flour relax.
Exercise patience and let the griddle get really warm before you start cooking. A griddle that is too cool will cause the pancakes to stick to it. I use a really Well-Seasoned cast iron griddle that requires no buttering due to the amount in the actual pancakes.
If needed, use a small amount of high-heat oil like vegetable or grapeseed to grease your griddle if needed. You should only need to do this once before you start cooking. Use a paper towel to spread an even and thin layer over your griddle.
I prefer to cook on medium, to just under medium heat so my pancakes can cook quickly. I also prefer only to cook 2 pancakes at a time so I have plenty of room to flip.
Take note to watch as the pancakes cook for the popping bubbles and setting around the edges. Because of the dark color of the chocolate batter it will be hard to tell if these pancakes are burning. Flip them as soon as you see a set edge and your spatula will glide underneath them.
Be sure to stack your pancakes after cooking. This allows them to stay soft as well as allowing the middles to finish cooking while also staying a little JAMMY SOFT. That's what I call it anyway. It helps create super tender pancakes.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 402Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 65mgSodium: 561mgCarbohydrates: 61gFiber: 3gSugar: 36gProtein: 6g
Food Safety
There aren't many concerns when it comes to pancakes, but here are a few tips to help ensure the best experience with your pancakes.
- Ensure your pancakes are fully cooked, as eating raw pancake batter is not advised because it contains raw eggs.
- The USDA advises to not leave cooked foods at room temperature for longer than 2 hours, 1 hour if the environment is above 90˚F.
- That said, pancakes contain the same ingredients as cakes, biscuits, and cookies so they can be stored at room temperature.
- I personally advise keeping them in an air-tight container or zip-top bag and warming them in a toaster or microwave before eating leftovers.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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