Chocolate Covered Strawberry Pancakes Recipe
our chocolate chip pancakes topped with fresh strawberries, our chocolate sauce & whipped cream
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Ingredients
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Pancake batter
Chocolate sauce
Topping & garnish
For cooking
Method
Pancake batter
- 1
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- 3
Make batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. It's okay if there are a few small lumps; do not overmix. Fold in the 1/2 cup semisweet chocolate chips evenly into the batter.
- 4
Preheat griddle
Preheat a nonstick griddle or large skillet over medium heat (around 350°F / 175°C). Lightly grease the surface with the neutral oil or a little melted butter, wiping away excess with a paper towel so the surface is lightly coated.
- 5
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side until golden brown, about 1–2 minutes more. Transfer cooked pancakes to a warm plate and keep covered while you cook the remaining batter.
Chocolate sauce
- 6
Heat cream
In a small saucepan over low heat, warm the 1/2 cup heavy cream until it simmers gently around the edges—do not boil.
- 7
Make ganache
Remove the cream from heat and add 3/4 cup semisweet chocolate chips, 1 tablespoon butter, and 1 teaspoon corn syrup (if using). Let sit for 1 minute to soften the chocolate, then whisk until smooth and glossy. Stir in 1/8 teaspoon salt to balance sweetness. If the sauce is too thick, thin with 1–2 teaspoons of warm milk; if too thin, return to very low heat while stirring until it thickens slightly.
Topping & assembly
- 8
Prepare strawberries
Wash, hull, and halve the fresh strawberries. Pat dry with a paper towel to remove excess moisture (this prevents sogginess on the pancakes). Reserve a few halved berries for garnish.
- 9
Stack pancakes
Stack 3 pancakes per serving on serving plates while still warm.
- 10
Top with strawberries and sauce
Arrange a generous handful of halved strawberries over the pancake stack. Spoon warm chocolate sauce over the strawberries and pancakes, letting it drizzle down the sides.
- 11
Finish with whipped cream
Add a dollop of whipped cream on top (about 1/4 cup per stack). Dust lightly with powdered sugar if desired and garnish with fresh mint leaves.