Chocolate Pancake Syrup

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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.

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

• 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.

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.

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

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📖 Recipe