Ingredients
Scale
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Chocolate Sauce
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
Instructions
Step 1: Prepare the Cinnamon Sugar Coating
- In a small bowl, combine the granulated sugar and ground cinnamon. Set aside.
Step 2: Make the Chocolate Sauce
- In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer.
- Remove from heat and stir in the chocolate chips until melted and smooth. Set aside.
Step 3: Make the Pancake Batter
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
Step 4: Cook the Pancakes
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or butter.
- Pour about 1/4 cup of pancake batter onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter.
Step 5: Coat the Pancakes
- While the pancakes are still warm, toss them in the cinnamon sugar mixture until fully coated.
Step 6: Serve
- Stack the pancakes on a plate and drizzle with the warm chocolate sauce.
- Serve immediately and enjoy.
- Prep Time: 15
- Cook Time: 15