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Decadent Chocolate-Covered Strawberry Pancake Stack

chocolate-covered strawberry pancake stack - featured image
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A rich and indulgent pancake stack layered with melted dark chocolate and fresh strawberries, perfect for an easy and impressive brunch.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups (300 ml) whole milk (or almond/oat milk)
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted (plus extra for pan)
  • 1 teaspoon vanilla extract
  • 1 pint (about 450 g) fresh strawberries, hulled and halved or sliced
  • 4 ounces (115 g) dark chocolate, chopped or chips
  • Powdered sugar (optional, for dusting)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. Set aside.
  2. In a separate bowl or measuring cup, beat the egg, then whisk in the milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; some lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.
  6. Keep cooked pancakes warm in a low oven (about 200°F/95°C) if making multiple batches.
  7. Melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, or use a double boiler until smooth and pourable.
  8. Hull and slice or halve the strawberries. Optionally toss with a teaspoon of sugar to bring out juices.
  9. Assemble the stack by placing one pancake on a plate, drizzling with melted chocolate, adding a layer of strawberries, and repeating until 3–4 pancakes are stacked.
  10. Finish with a generous drizzle of chocolate and a few strawberry slices on top.
  11. Optionally dust with powdered sugar before serving.

Notes

Do not overmix the batter to keep pancakes tender and fluffy. Use room temperature eggs and milk for better rise. Preheat pan thoroughly and wait for bubbles before flipping. Keep pancakes warm in a low oven if cooking in batches. Melt chocolate gently to avoid burning. Fresh ripe strawberries are best; frozen can be used if thawed and dried. Add a splash of milk if batter thickens too much.

Nutrition

Keywords: pancakes, chocolate-covered strawberries, brunch, easy breakfast, decadent pancakes, strawberry pancakes, chocolate pancakes

Find it online: https://chrisfeasts.com/decadent-chocolate-covered-strawberry-pancake-stack-recipe-easy-and-perfect-for-brunch/