Chocolate-Covered Strawberry Pancakes

Name: Chocolate-Covered Strawberry Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 large egg; 2 tablespoons melted butter; 1/4 cup cocoa powder; 1 cup fresh strawberries, sliced; 1/2 cup chocolate chips; Whipped cream (optional)

Highlighted under: Simple Sweet Recipes

I absolutely love starting my mornings with these delicious Chocolate-Covered Strawberry Pancakes! The combination of fluffy pancakes, rich chocolate, and fresh strawberries creates a mouthwatering breakfast experience that feels more like dessert. Whenever I crave something sweet, this recipe never disappoints. The fact that they are easy to whip up makes them my go-to on weekends when I have a little extra time to indulge. Trust me, a stack of these pancakes will brighten your day!

Created by

Emily

Last updated on 2026-01-08T12:38:30.057Z

When I first made these pancakes, I was searching for a breakfast that felt more special than the usual fare. I thought, why not combine my love for strawberries and chocolate in a pancake? The result was sensational! The warm pancakes paired with melted chocolate and juicy strawberries were pure bliss, and I couldn’t believe how simple it was to create such an indulgent treat.

To elevate the flavor even further, I mix cocoa powder into half of the batter. This creates a beautiful contrast between the classic pancake flavor and a rich chocolate taste. The key is to serve them warm with a drizzle of melted chocolate on top, making every bite heavenly!

        Why You'll Love These Pancakes
        Chocolate and strawberry combination that never fails to impress
Fluffy texture that makes you feel like you're in a café
Quick and easy to make, perfect for weekend brunch

      

Mastering the Pancake Batter

The secret to light and fluffy pancakes lies in the batter preparation. Avoid overmixing when combining the wet and dry ingredients; the goal is to leave some lumps in the batter. This technique allows air to remain trapped, promoting lift during cooking. If you notice the batter is too thick, add a tablespoon of buttermilk at a time until you achieve a pourable consistency.

Using room temperature ingredients can significantly improve your pancake texture. Take the egg and buttermilk out of the fridge about 30 minutes before you start cooking. This simple step helps the ingredients blend seamlessly, preventing the formation of dense pockets when cooking. Cold ingredients can shock the flour, resulting in less fluffy pancakes.

Cooking Techniques for Perfect Pancakes

When cooking your pancakes, it's essential to maintain a steady medium heat on your skillet. Too high of a temperature will cause the pancakes to burn on the outside while remaining raw on the inside. If your batter starts to spread out too quickly in the pan, lower the heat slightly and ensure you're allowing enough time for each side to cook, about 2-3 minutes until you see bubbles forming on the surface and the edges turning golden.

Using a combination of batters can create a fun, visual effect but may require a slightly different cooking technique. For the swirl effect, pour both batters simultaneously in the skillet. If you're planning to serve a crowd, consider making the pancakes in a large batch and keeping them warm in a low oven (around 200°F) while you finish cooking the rest, ensuring everyone enjoys them hot.

Ingredients for Chocolate-Covered Strawberry Pancakes

For the Pancakes

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons melted butter
1/4 cup cocoa powder

For the Toppings

1 cup fresh strawberries, sliced
1/2 cup chocolate chips
Whipped cream (optional)

Instructions

How to Make Chocolate-Covered Strawberry Pancakes

Prepare the Batter

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry and mix until just combined.

Divide the batter into two bowls, mixing cocoa powder into one bowl.

Cook Pancakes

Heat a non-stick skillet over medium heat. Pour a ladleful of the plain batter into the skillet, followed by a ladleful of the chocolate batter, creating a swirl effect. Cook each pancake for about 2-3 minutes on each side until golden brown.

Prepare the Toppings

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth. Slice the fresh strawberries and set aside.

Serve

Stack the pancakes on a plate, drizzle with the melted chocolate, and top with fresh strawberries. Optionally, serve with whipped cream.

Enjoy Your Pancakes!

Pro Tips

To make the pancakes extra fluffy, avoid overmixing the batter. Little lumps are perfectly fine and will give you the best texture.

Ingredient Insights

Choosing high-quality cocoa powder is crucial for the chocolate flavor. Unsweetened cocoa powder will provide a rich, deep cocoa taste without adding unnecessary sweetness, allowing for a perfect balance with the strawberries' natural sweetness. If you’re looking for an alternative, consider using Dutch-processed cocoa for a darker color and smoother flavor, but remember that it can alter the final taste profile slightly.

When it comes to strawberries, freshness is key. Opt for ripe, in-season strawberries for the sweetest flavor. If fresh strawberries are out of season, you can substitute them with thawed frozen strawberries. Just be sure to drain any excess liquid to prevent your pancakes from getting soggy.

Serving and Storing Tips

Presentation can elevate your Chocolate-Covered Strawberry Pancakes. Layer them high on a plate, drizzle with melted chocolate immediately before serving for a glossy finish, and add a dollop of whipped cream for extra indulgence. You can also sprinkle some cocoa powder or chocolate shavings on top for an added touch of elegance.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them in a toaster or microwave until warmed through. You can also freeze the pancakes for up to two months. Just make sure to place a piece of parchment paper between each pancake before sealing them in a freezer bag to avoid sticking.

Questions About Recipes

→ Can I use frozen strawberries instead?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using.

→ How do I store leftover pancakes?

Store any leftover pancakes in an airtight container in the fridge for up to 3 days.

→ Can I make the batter ahead of time?

You can make the batter and store it in the fridge for up to 24 hours before cooking.

→ What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of regular milk and a tablespoon of vinegar or lemon juice.