Fluffy Chocolate Pancakes with Nutella and Strawberry Compote

15 mins Prep Time

15 mins Cook Time

Written By

Nadia Boachie

This pancake recipe is adapted from Chocolate and Chai. These chocolate pancakes are soft, delicious and have the perfect amount of chocolate flavour to pair with your favourite toppings. These pancakes are topped with Nutella and a quick strawberry compote. If you are thinking of making an extravagant sweet brunch try this out. You can use pretty much any fruit for your compote, but strawberries and chocolate go so well together. These pancakes are thick, so if you are into big fluffy stacks, this recipe is for you.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @travelandmunchies!

Ingredients

Pancakes

1 cup all-purpose flour, sifted
2 teaspoons baking powder
Pinch of salt
2 tablespoons granulated sugar
3/4 cup plus 4 tablespoons of whole milk
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 heaping tablespoon of cocoa powder
1/2 cup white or dark chocolate chips (optional)
Vegetable oil, for cooking
3 tablespoons Nutella

Strawberry Compote

3 tablespoons (45 ml) warm water
1 pound strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
Zest and juice from 1/2 of a lemon
1/4 cup (50 grams) granulated sugar

Directions

Strawberry Compote

3 Steps

Step 1

In a small pot over medium heat, add water, strawberries, lemon juice, zest and sugar. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir if you desire. Ontario strawberries are usually small and can be left whole.
Step 2

Bring to a simmer and allow to cook for 5 minutes, stirring constantly. After 5 minutes, remove the pan from heat and allow to cool. The mixture will thicken as it cools.
Step 3

You can serve the sauce warm before it cools completely if desired or store in the refrigerator for up to 1 week. Strawberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out if desired.

Chocolate Pancakes

6 Steps

Step 1

Combine flour, sugar, salt, cocoa powder and baking powder into a bowl and mix well.
Step 2

In a separate bowl, mix the egg, milk, vanilla and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
Step 3

Pour the wet ingredient mixture into the dry ingredients and stir until mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour (do not overmix). If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
Step 4

Heat a heavy-bottomed, non-stick pan over low-medium heat and coat with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
Step 5

Cook until the first side starts to brown, or until the top surface forms bubbles. If adding chocolate chips sprinkle them on before flipping. Flip and repeat on the other side. Adjust heat accordingly. Remove pancakes onto a plate once cooked.
Step 6

Stack your pancakes, spread Nutella on top and pile on strawberry compote.

Ingredients

Pancakes

1 cup all-purpose flour, sifted
2 teaspoons baking powder
Pinch of salt
2 tablespoons granulated sugar
3/4 cup plus 4 tablespoons of whole milk
1 large egg, beaten
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1 heaping tablespoon of cocoa powder
1/2 cup white or dark chocolate chips (optional)
Vegetable oil, for cooking
3 tablespoons Nutella

Strawberry Compote

3 tablespoons (45 ml) warm water
1 pound strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
Zest and juice from 1/2 of a lemon
1/4 cup (50 grams) granulated sugar