Chocolate Chipotle Olive Oil Pancakes are an extraordinary twist on the classic breakfast favorite. These pancakes combine rich chocolate flavors, the subtle heat of chipotle peppers, and the smoothness of extra virgin olive oil. This dish offers a sophisticated yet approachable take on pancakes, perfect for a special brunch or a luxurious weekend breakfast.
The foundation of these pancakes is a blend of all-purpose flour and cacao powder, which gives them a nice, chocolatey base. The cacao powder adds a rich chocolate flavor and a hint of bitterness that balances the sugar’s sweetness and the chipotle pepper’s complexity.
Sugar is added to the batter to enhance the sweetness, but not overwhelmingly so. The baking powder and baking soda combine to give the pancakes their fluffy texture, ensuring they rise as beautifully as they cook.
The star ingredient, ground-dried chipotle pepper, introduces a unique smoky heat that pairs perfectly with the chocolate. This spice adds a subtle kick without overpowering the other flavors, making each bite enjoyable and delicious.
Chocolate milk enriches the batter with additional chocolate flavor. If unavailable, substitute regular milk with a tablespoon of cocoa powder to maintain the chocolatey essence.
Extra virgin olive oil is an essential ingredient that sets these pancakes apart from traditional pancake recipes. It imparts a delicate fruitiness and a silky texture to the pancakes, complementing the chocolate and chipotle flavors nicely. A large egg helps bind the ingredients together, while vanilla extract adds a layer of aromatic sweetness.
The cooking process is pretty straightforward. Heat the skillet and drizzle a small amount of extra virgin olive oil. The choice of olive oil instead of butter is intentional, as it imparts a subtle, fruity flavor that enhances the chocolate and chipotle notes. Pour 1/4 cup portions of batter onto the skillet, ensuring consistent size and even cooking. As bubbles form and pop on the surface, flip the pancakes gently to cook the other side for another 1-2 minutes, achieving a golden-brown exterior and fluffy interior. The result is a stack of rich, fluffy pancakes that are perfectly cooked, with the extra virgin olive oil providing a distinctive flavor and texture that elevates the entire dish.
These perfect pancakes are topped with homemade chocolate syrup to elevate the dish into a truly indulgent experience. This syrup is rich and velvety, made by simmering cacao powder, sugar, water, and a pinch of salt. A splash of vanilla extract added off the heat rounds out the flavor.
Ground-dried chipotle pepper is sprinkled over the pancakes for garnish, adding a visual hint of the heat. Fresh raspberries are added to provide a burst of color and a fresh, tangy contrast to the rich chocolate flavors.
Each bite of Chocolate Chipotle Olive Oil Pancakes offers a symphony of flavors and textures. The initial taste is rich chocolate, followed by the smoothness of the extra virgin olive oil and a subtle kick from the chipotle pepper. The homemade chocolate syrup adds an extra layer of indulgence, while the raspberries and chipotle garnish provide a refreshing and spicy finish.
Perfect for a special occasion or when you want to treat yourself, Chocolate Chipotle Olive Oil Pancakes are a decadent and unique way to start your day.
Chocolate Chipotle Olive Oil Pancakes
2
servings20
minutes25
minutes45
minutesChocolate Chipotle Olive Oil Pancakes combine rich chocolate, subtle chipotle heat, and fruity extra virgin olive oil. They are topped with homemade chocolate syrup and fresh raspberries for a unique and indulgent breakfast.
Ingredients
- For the Pancakes
1 cup all-purpose flour
1/4 cup cacao powder
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground dried chipotle pepper
1 cup chocolate milk
1 large egg
2 tablespoons extra virgin olive oil (plus additional for cooking)
1 teaspoon vanilla extract
for garnish, fresh raspberries
- For the Chocolate Syrup
1 cup water
1 cup sugar
3/4 cup cacao powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Directions
- Prepare the Chocolate Syrup:
Whisk together the water, sugar, cocoa powder, and salt in a small saucepan. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Once it reaches a boil, reduce the heat to a simmer and cook for 10 minutes, stirring occasionally until the syrup thickens. Remove from heat and stir in the vanilla extract. Allow the chocolate syrup to cool slightly before using. Transfer to a jar or bottle and refrigerate if not using immediately. - Prepare the Dry Ingredients for Pancakes:
In a large mixing bowl, whisk together the flour, cacao powder, sugar, baking powder, baking soda, salt, and ground dried chipotle pepper. - Prepare the Wet Ingredients:
In another bowl, combine the chocolate milk, egg, extra virgin olive oil, and vanilla extract. Whisk until well combined. - Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Don’t overmix; overmixing can make the pancakes tough. - Cook the Pancakes:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with extra virgin olive oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes until cooked through. - Serve:
Drizzle the warm chocolate syrup generously over the stacked pancakes. Sprinkle a small amount of ground dried chipotle pepper on top for an added kick. Garnish with fresh raspberries for a pop of color and a fresh contrast to the rich, chocolatey flavors.
Notes
- Grinding Chipotle Pepper: To grind a whole dried chipotle pepper, remove the stem and seeds, then break it into smaller pieces. Use a spice grinder or a mortar and pestle to grind the pieces into a fine powder.