Chocolate Strawberry Pancake Stack

Name: Chocolate Strawberry Pancake Stack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 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 teaspoon vanilla extract; 1 cup fresh strawberries, sliced; 1 cup whipped cream; Chocolate syrup, for drizzling

Highlighted under: Simple Sweet Recipes

I absolutely adore making these Chocolate Strawberry Pancake Stacks for weekend brunch. The combination of rich chocolate pancakes and freshly sliced strawberries creates a delightful treat that feels indulgent yet surprisingly easy to prepare. Each fluffy stack is layered with whipped cream, bringing a soft texture that perfectly complements the sweetness of the fruit. It’s a breakfast experience that elevates a simple morning into a moment to savor, and I can’t get enough of it!

Created by

Emily

Last updated on 2026-01-23T22:26:28.631Z

When I first combined chocolate and strawberries for these pancakes, I knew I had hit the sweet spot for a leisurely breakfast. The method I use ensures the pancakes are fluffy and chocolatey without being overly dense; it’s all about the right mix of wet and dry ingredients. I recommend letting the batter rest for a few minutes—it results in even lighter pancakes that everyone loves!

Pairing the pancakes with fresh strawberries isn’t just for looks—it adds a bright, tangy contrast that makes each bite satisfying. I also like to drizzle a little chocolate sauce over the top, which transforms this dish into a delicious dessert food that your guests will surely remember.

Why You'll Love This Recipe
Decadent chocolate flavor that complements fresh strawberries beautifully
Fluffy pancakes provide a delightful texture in every bite
Ideal for weekend brunches or special occasions

The Perfect Pancake Texture

Achieving that fluffy, chocolate pancake texture is crucial, and it starts with the right mix of dry and wet ingredients. When combining them, be sure to mix just until you see no more dry flour—over-mixing can lead to dense pancakes instead of the light, airy stacks you want. Look for a batter that's slightly lumpy; this indicates that the gluten hasn't developed too much, which is key for tenderness.

Another tip for achieving the ideal pancake is to let your batter rest for about 5-10 minutes before cooking. This allows the flour to hydrate fully, resulting in a softer pancake. While you wait, you can prep your strawberries or whip your cream. Trust me, this little pause makes a significant difference in the final texture.

Choosing the Right Ingredients

When it comes to cocoa powder, opt for a high-quality unsweetened variety. This not only enhances the chocolate flavor but also ensures your pancakes have that rich, dark color that makes them so visually appealing. Brands such as Valrhona or Ghirardelli offer excellent choices. If you're in a pinch, Dutch-processed cocoa can work, but it may alter the taste slightly, making it a milder chocolate flavor.

Buttermilk is essential for these pancakes—it reacts with the baking soda to create a light and fluffy texture. If you don’t have buttermilk on hand, you can substitute it by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using; this will mimic buttermilk's acidity and ensure your pancakes rise beautifully.

Serving and Storing Tips

These Chocolate Strawberry Pancake Stacks are best served immediately for a delightful hot breakfast. However, if you need to prepare them in advance, stack the cooled pancakes with parchment paper between each layer to avoid sticking. You can refrigerate them for up to 2 days, or freeze them for up to a month. When reheating, simply pop them in a toaster or microwave until warmed through.

To elevate this dish further, consider adding crushed nuts or a sprinkle of powdered sugar on top before serving. Alternatively, you can switch up the fruit toppings based on the season—sliced bananas or blueberries also pair wonderfully with chocolate. This versatility means you can enjoy these pancakes all year round with different flavors.

Ingredients

Gather the following ingredients to prepare your Chocolate Strawberry Pancake Stack:

For the Pancakes

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
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 teaspoon vanilla extract

For the Topping

1 cup fresh strawberries, sliced
1 cup whipped cream
Chocolate syrup, for drizzling

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create the perfect pancake stack:

Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.

Combine the Wet Ingredients

In another bowl, mix the buttermilk, egg, melted butter, and vanilla extract until fully combined.

Combine Both Mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not over-mix; little lumps are okay.

Cook the Pancakes

Heat a non-stick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.

Assemble the Stack

Layer the cooked pancakes on a plate, top each with whipped cream and sliced strawberries, and drizzle with chocolate syrup. Serve immediately.

This stack is best enjoyed warm with a garnish of fresh fruit and whipped cream.

Pro Tips

For extra flavor, try adding a pinch of cinnamon to the pancake batter or swapping the buttermilk for chocolate milk for a double chocolate treat.

Variations to Try

Feel free to experiment with adding chocolate chips to the batter for an extra chocolatey treat. Just fold in about 1/2 cup of your favorite chocolate chips right before cooking the pancakes. This added sweetness will delight any chocolate lover, making your pancakes even more decadent.

For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour. This not only adds a nutty flavor and boosts the fiber content but also keeps the pancakes light if you’re careful not to overmix. Just keep an eye on the moisture; you might need to slightly increase your buttermilk.

Troubleshooting Common Issues

If you find your pancakes are turning out too dense or rubbery, it’s a sign that they were overmixed. Remember, a few lumps in the batter are okay! Similarly, keep an eye on your heat; if your skillet is too hot, pancakes can burn on the outside while remaining raw in the middle. A medium heat setting is ideal—adjust as needed after the first pancake.

Another common issue is pancakes sticking to the pan. Ensure your skillet is properly greased with a thin layer of butter or non-stick spray before pouring in the batter. Additionally, a well-seasoned cast-iron skillet can be a great tool here, as it provides excellent heat retention and even cooking. Just preheat it thoroughly before adding the batter.

Make-Ahead Options

For quick breakfast prep, you can mix the dry ingredients the night before and store them in an airtight container. In the morning, just whisk the wet ingredients together, combine, and you're ready to cook. This speeds up the process significantly and allows you to enjoy a delicious homemade breakfast with minimal hassle.

If you have leftovers, don’t discard them! You can make pancake sandwiches by layering them with peanut butter or cream cheese, adding more fruit, and keeping them in the fridge for up to 2 days. This makes for a nutritious snack or a quick breakfast option that you can grab on the go.

Questions About Recipes

→ Can I make these pancakes ahead of time?

Yes, you can prepare the pancake batter the night before and store it in the refrigerator. Just give it a good stir before cooking.

→ Can I freeze leftover pancakes?

Absolutely! Allow the pancakes to cool completely, then store them in an airtight container or freezer bag for up to 2 months.

→ What can I use instead of buttermilk?

You can make a quick buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

→ Can I add chocolate chips to the batter?

Definitely! Fold in some chocolate chips into the batter just before cooking for an extra chocolatey treat.