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Home » Breakfast » Pancake Recipes

Chocolate Pancake Syrup

Published: Nov 20, 2022 · Modified: Dec 8, 2022 by Ali

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Disclaimer: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

This chocolate pancake syrup is the best chocolate sauce for pancakes! It is like a combination between a chocolate ganache and fudge sauce and is incredibly simple to make in under 10 minutes.

Chocolate pancake syrup being drizzled on top of a stack of pancakes.

This is the perfect chocolate sauce to drizzle over any type of pancake.

Pancake syrups add flavor and decadence to any pancake recipe. For a fruity pancake syrup, try this homemade cherry pancake syrup.

It goes especially well with these chai pancakes, these cherry pancakes or these oat milk pancakes.

Jump to:
  • Recipe Highlights
  • Ingredients
  • Equipment
  • Instructions
  • Storage
  • Expert Tips
  • FAQ
  • 📖 Recipe

Recipe Highlights

  • You can make this sauce in under 10 minutes with only 5 staple ingredients.
  • Making your own pancake sauce at home is much cheaper than buying it from the store.
  • There is no corn syrup, chemicals, or artificial flavoring added, making this homemade version healthier and tastier.
  • It is easy to make this chocolate sauce ahead of time and store it in the fridge so it is ready to go for pancake breakfasts.

Ingredients

The ingredients needed to make the chocolate pancake sauce.
  • Chocolate Chips: Use dark chocolate chips for the richest flavor. If you don’t like dark chocolate, you can also use semi-sweet chocolate chips.
  • Cocoa Powder: Use a high quality cocoa powder. Cocoa powder adds an extra level of chocolate flavor to the syrup.
  • Brown Sugar: Brown sugar adds sweetness to counter the bitterness of the cocoa powder. Brown sugar gives a rich, slightly caramel flavor. You can substitute this with granulated sugar if needed.
  • Butter: A small amount of butter makes the syrup smoother, giving it the perfect pancake consistency. You can use vegan butter or a plant-based margarine as a substitution.
  • Milk: Other chocolate syrup recipes use water, but this recipe uses milk for a creamier chocolate sauce. You can use a non-dairy milk instead, such as almond milk, oat milk or coconut milk.

Equipment

  • A non-stick skillet to cook the pancake syrup on.
  • A spatula or whisk to mix the ingredients together.
  • A small mason jar to store the leftover syrup in.

Instructions

Step 1: Melt the butter on a non-stick skillet over medium heat. Once melted, add the chocolate chips and stir until they are fully melted into a smooth mixture.

A process photo illustrating step 1: Melting the butter and chocolate chips together.

Step 2: Add in the brown sugar, milk and cocoa powder. Whisk the ingredients together. Continue to stir as they melt together into a smooth mixture. Once combined, bring the sauce to a boil, then immediately reduce the temperature to low. Cook for another minute, stirring. Then remove the sauce from the stove and let it cool to room temperature.

A process photo illustrating step 2: the chocolate sauce cooking in a saucepan.

Storage

  • In the fridge: First, allow the syrup to fully cool to room temperature. Then, store it in an airtight container in the fridge for up to a week.
  • In the freezer: Since there is milk and butter in this sauce, it is not recommended to freeze it. Freezing the syrup can significantly change its texture and consistency.

Expert Tips

  • While making the chocolate syrup, don’t let it fully boil. You want to just bring the syrup to a boil, and then immediately decrease the temperature. This allows the sauce to thicken up slightly without becoming too thick.
  • Although it may seem too runny while it is being heated in the saucepan, the syrup thickens up a lot when it cools. If you find the sauce is too thick once it has cooled, mix in an extra tablespoon of milk. If it does not mix in smoothly, mix in the milk while heating the syrup on low.
  • After storing the syrup in the fridge, it may be too thick to pour. Heat the syrup in the microwave for 10 to 20 seconds, or heat it in a saucepan over low heat to loosen it up.
  • For a flavor variation, stir in a teaspoon of flavored extract after you remove the syrup from the stove and while it is still warm. Try vanilla extract, hazelnut extract, pistachio extract or coffee extract.

FAQ

My syrup turned out too thick, what did I do wrong?

If the syrup is too thick, it was likely cooked for too long or at too high a temperature. Heat the syrup on low to loosen it up, then stir in an extra 1 to 2 tablespoons of milk.

Can I use this pancake syrup on other things?

Yes! While this is the perfect chocolate pancake sauce, it is also delicious over ice cream, waffles, french toast, cheesecake, or stirred into hot milk.

What is the difference between this syrup and chocolate ganache?

Ganache is made with only 2 ingredients: cream and chocolate. It is much heavier and richer than this chocolate syrup. It would taste too heavy for drizzling over pancakes.

Is this like Hershey’s pancake syrup?

This is similar to Hershey’s dark syrup, but has no chemicals or artifical flavoring, making it taste even better!

A spoonful of chocolate pancake syrup held over a bowl of the chocolate sauce.
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📖 Recipe

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Chocolate pancake syrup being drizzled on top of a stack of pancakes.

Chocolate Pancake Syrup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Ali
  • Total Time: 10 minutes
  • Yield: ½ cup 1x
  • Diet: Vegetarian
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Description

This chocolate pancake syrup is the best chocolate sauce for pancakes! It is like a combination between a chocolate ganache and fudge sauce and is incredibly simple to make in under 10 minutes.


Ingredients

Scale
  • 2 tbsp butter
  • 3 tbsp dark chocolate chips
  • ¼ cup brown sugar
  • 3 tbsp milk
  • 1 tbsp cocoa powder

Instructions

  1. Melt the butter in a saucepan over medium heat. Once melted, add in the chocolate chips, stirring until they have melted into a smooth mixture.
  2. Add in the brown sugar, milk and cocoa powder. Stir to combine. Continue stirring for a couple of minutes until the chocolate sauce is smooth.
  3. Bring the mixture to a boil and then immediately reduce the temperature to low. Stir for a couple more minutes, then remove the sauce from the stove and let it cool to room temperature.

Notes

  • If you find the sauce is too thick once it has cooled, mix in an extra tablespoon of milk. If it does not mix in smoothly, mix in the milk while heating the syrup on low.
  • Storage: Store leftover pancake syrup in an airtight container in the fridge for up to a week. Microwave for 10 to 20 seconds to loosen it up before serving.
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 74
  • Sugar: 8.7g
  • Sodium: 28mg
  • Fat: 4.4g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 1.4g
  • Trans Fat: 0.1g
  • Carbohydrates: 9.4g
  • Fiber: 0.4g
  • Protein: 0.5g
  • Cholesterol: 8mg

Leave a comment if you tried this recipe!

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Reader Interactions

Comments

  1. Charla

    July 11, 2023 at 6:39 am

    I usually just drizzle a bit of maple syrup on my pancakes but I'm excited to try something new. Thank you!

    Reply
  2. Dannii

    July 11, 2023 at 5:12 am

    Pancakes at the weekend are a must in our house and this chocolate syrup went down very well. My kids LOVED it.

    Reply
  3. Anjali

    July 11, 2023 at 1:27 am

    This sauce was so decadent and delicious, and was a perfect way to switch things up from the normal maple syrup we use on our pancakes! We loved it!

    Reply

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Ali in a white tank top wearing sunglasses, with trees with yellow leaves in the background.

Hi, I'm Ali! Full-time nurse, lifetime foodie. Join me as I create, eat and drink the most delicious brunch, cocktail & dessert recipes! More about me —>

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