Chocolate Ombré Pancakes

Chocolate Ombré Pancakes 2560 1707 Garima Kothari

The only thing better than breakfast in bed is breakfast in bed with a tall stack of these gorgeous, decadent chocolate ombré pancakes. From the rich dark chocolate pancakes at the bottom, to the buttermilk goodness at the top, this is a plate of pure happiness. Top with warm chocolate sauce and brûléed marshmallows, because Valentine’s Day only comes once a year.

Make a strawberry bellini with Fabiano Prosecco to sip with this stack, or pair it with caramelized Castello di Meleto Vin Santo.

Chocolate Ombré Pancakes

Makes 12 mini pancakes


1 cup flour

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 egg

2 tablespoons butter, melted

4 tablespoons cocoa powder

1 tablespoon vanilla extract

Butter to cook pancakes

Chocolate sauce, to serve

Chocolate sauce & marshmallows, to serve (optional)


Make pancake batter: Combine together flour, sugar, baking powder, baking soda and salt. In another bowl whisk together buttermilk, egg, vanilla extract and melted butter. Combine the wet and dry ingredients with the help of a whisk. Now, divide this batter equally in 3 bowls. Add 1 tablespoon cocoa powder to one bowl and 3 tablespoons to another bowl. Now you will have 3 batters.

Heat a small pan. Add a dollop of butter. Now add 1/4 cup of the lightest batter. Flip when you see bubbles on the pancake. Cook the other side for 2-3 minutes. Continue with the remaining batter. Finally assemble with the colors of choice. Arrange 2-3 marshmallows on top of the stack of pancakes. Using a blow torch, brûlée the marshmallows very slightly. Pour a huge chug of chocolate sauce and serve while its warm.

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