Simple recipe for Fluffy Choc-Chip Pancakes, topped with a dark chocolate sauce

coconut or vegetable oil, for frying
1/2 cup self raising flour
1/2 cup bran rich self-raising flour
1 teaspoon baking powder
2 tablespoons golden castor sugar
1 teaspoon ground cinnamon
a pinch of fine sea salt
2 eggs
1/2 cup pumpkin puree
1 tablespoon coconut oil
1 cup buttermilk
1/2 cup dark chocolate chips or roughly chopped chocolate

Chocolate sauce:
1/4 cup 70% dark chocolate
1/4 cup full cream milk
2 tablespoons honey

How to
Sift the dry ingredients into a large mixing bowl.

Place the eggs, pumpkin puree, coconut oil and buttermilk in a jug and whisk together.

Add the wet ingredients to the flour and mix to combine. Add the chocolate chips and fold through.

Heat a non-stick pan until hot. Add a drop of oil to coat the pan.

Ladle a 1/4 cup of batter per pancake into the pan and cook until bubbles appear on the surface. Flip over and cook for about 2 minutes. Repeat until all the batter is used up.

For the sauce, place all the ingredients in a heatproof bowl and microwave for about 50 seconds. Stir until the chocolate sauce is smooth. Pour over the warm pancakes and serve with Greek yoghurt.


Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

1 votes, average: 5.00 out of 5)


Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email