Double Chocolate Pancakes with Salted Caramel Sauce

Double Chocolate Pancakes with Salted Caramel Sauce
4 - 5 servings

The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you’re going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish’s sweetness.




large eggs
Tbsp granulated sugar
Tbsp dark brown sugar
1 ¼
cups buttermilk, at room temperature
Tbsp unsalted butter, melted, plus more for the griddle
tsp pure vanilla extract
1 ½
cups all-purpose flour
cup unsweetened cocoa powder
tsp instant espresso powder
tsp baking powder
tsp fine sea salt
oz semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional

Salted Caramel Sauce

cup sugar
cup heavy cream
Tbsp unsalted butter, at room temperature
tsp fleur de sel or other coarse sea salt


Step 1

Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.

Step 2

Preheat the oven to 250ºF. Line a baking sheet with parchment.

Step 3

Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.

Step 4

Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners’ sugar and some raspberries, if desired.

Step 5

Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes. Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

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