The Ryan Table

Snow Days with Chocolate Pancakes and Caramel Maple Sauce

Playing in the snow before eating chocolate pancakes

I grew up with six months of snow. And boy if we didn’t build some epic snow forts. However, here in the south my kids are lucky if they get one good snow day a year. This week my enthusiastic children were treated to perfect snowman snow and almost a week off school.The girls having fun with snow before chocolate pancakes

They didn’t waste a minute of the wonder. They were out in the snow as much as possible. Without the hustle and bustle of school, and with cheeks and hands that needed warming, it was the perfect timing for Hot Chocolate breaks and big family breakfasts.Chocolate pancakes with caramel maple syrup being drizzled on top of the stack.

I am pretty sure I just moved up several rungs of the breakfast guru ladder with this recipe. You would think these would be over-the-top-sticky-sweet, but they are not! The natural bitterness of cocoa creates a perfect equilibrium with the creamy syrup. My goodness. Snow or no snow, I hope you try out these chocolate pancakes (and don’t skimp on the syrup when you do).

The recipe for Chocolate Pancakes with Caramel Maple Sauce that you have been waiting for  your whole life and didn’t even know it:

First thing to do is combine all of your dry ingredients:  flour, cocoa, white sugar, salt, baking powder and sugar.Mixing together the dry ingredients for the chocolate pancakes

When you are measuring your flour, do not scoop your measuring cup into the bag. Instead, use a spoon and scoop the flour into the measuring cup and then level off with a knife. This will prevent a dense pancake.Scooping the flour for the chocolate pancakes with caramel maple sauce

Once you have all of the dry ingredients in a mixing bowl, use a whisk to break up the lumps and to make sure you have nice, fluffy flour. Lumps will cause over beating once you add the wet ingredients. A few whisks of the dry stuff is well worth the thirty seconds it takes.

Now melt the better and set aside for a minute. In a large glass measuring cup add the milk. In the same measuring cup, add the eggs and vanilla. (This is to save you from another dirty bowl, if you don’t have a large glass measuring cup then measure and pour the all the wet ingredients into a small mixing bowl.) Whisk to break up the eggs. Now pour the melted butter and wet ingredients into the flour mixture.Stirring the batter for the chocolate pancakes with caramel and maple sauce

Here is the secret to perfect homemade pancakes: don’t over-mix.  Over mixing will make a rubbery pancake. As long as you don’t beat the life out of your batter, your pancakes will be perfect every time. Mix everything together until well blended and you are ready for the griddle.

Chocolate pancakes on the griddle starting to bubble and dry on the edges

With a grill at med-high heat, ladle your batter and watch for when the edges start to bubble and dry like in the picture above. If you flip the pancake and there are burnt edges — turn the heat down a bit. If you flip the cakes and they are very pale — kick up the heat a bit.

Now for the sauce

So Easy. All you need is sweetened condensed milk, heavy whipping cream, vanilla extract, and maple imitation extract (using real maple syrup would add too much sweetness, and water, and not enough flavor). Whisk it all together and drizzle, drizzle, and drizzle some more. One of my six year-olds even started drizzling it on her sausage and eggs. I cannot attest to the tastiness of that decision because I did not join her in this indulgence.

A large stack of chocolate pancakes with caramel maple sauce poured over top.

I used the left over whipping cream and whipped it. Because, what’s snow day pancakes without whipped cream on top?

If it’s snowy or sunny in your speck of earth, enjoy these pancakes and think of me.

PS Please don’t forget to rate the recipe card below!

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Chocolate Pancakes with Caramel Maple Sauce
A perfect balance of sweet. These pancakes are not too sweet but melt-in-your-mouth perfection. This is a quick recipe that gets you superior pancakes with only five minutes more work than box pancakes. This recipe will generously feed 8. If you want to feed less — I recommend saving left over pancakes in a ziplock and then popping in the toaster to warm up and enjoy later. You can also adjust the recipe in the card.
Cuisine Breakfast food
Prep Time 7 minutes
Cook Time 2 minutes a cake
Passive Time 0
Servings
people
Ingredients
Caramel Maple Sauce
Cuisine Breakfast food
Prep Time 7 minutes
Cook Time 2 minutes a cake
Passive Time 0
Servings
people
Ingredients
Caramel Maple Sauce
Instructions
The Pancakes
  1. Add all of the dry ingredients into a large mixing bowl. Use a whisk to break up the lumps and to make sure you have nice, fluffy flour. Lumps will cause over beating once you add the wet ingredients.
  2. Melt the butter.
  3. Add all wet ingredients into a large glass measuring cup (or if you don't have a large glass measuring cup add to another smaller mixing bowl) Whisk to break up the eggs.
  4. Add the wet ingredients and the melted butter to the dry ingredients.
  5. Don't over-mix.  Over mixing will make a rubbery pancake. As long as you don't beat the life out of your batter your pancakes will be perfect every time. Mix everything together until well blended and you are ready for the griddle.
  6. With a grill at med-high heat, ladle your batter and watch for when the edges start to bubble and dry, then they are ready to be flipped. If you flip the pancake and there are burnt edges then turn the heat down a bit. If you flip the cakes and they are very pale, kick up the heat a bit.  Save left over pancakes and reheat in the toaster for an easy snack or meal.
The Sauce
  1. Whisk together and taste. If you desire more maple flavor you can add another teaspoon of extract.
Recipe Notes

If you try this recipe out, don't forget to return here to the Ryan Table to rate the recipe and let me know how you loved them!

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