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American pancakes with chocolate and blueberries

American pancakes with chocolate and blueberries

Is it a dream, or just too good to be true? Our recipe for American Pancakes with Chocolate and Blueberries are just as real as they are delicious. Laced with a satisfying splash of chocolate milk, these pancakes deliver a perfect cushion for light drizzles of maple syrup and fresh blueberries. For comforting mornings at home.

45 min 1 portion
Coffee/Chocolatey Starchy


  • 6 eggs
  • 4 tbsp cane sugar
  • 250 g plain flour
  • 1 tsp baking powder
  • 250 ml chocolate skimmed milk
  • 100 g butter
  • ½ tsp fine salt
  • 1 tsp finely grated lemon zest
  • 50 g coarsely chopped dark chocolate (approx. 55% cocoa)

Side dish

  • 125 g blueberries
  • 75 ml maple syrup


  • icing sugar


Separate the egg yolks and whites into two separate bowls. Beat the yolks with the sugar for about 3 min. until light and fluffy (keep back 1 tsp sugar to the egg whites). Combine half the flour with the baking powder and fold it into the egg yolks.

Heat the chocolate milk and butter in a small, heavy-bottomed saucepan over a medium heat until the butter has melted. Fold it into the egg yolk mixture along with the rest of the flour and the other ingredients to make a smooth batter.

Beat the egg whites with sugar for approx. 3 min. until stiff, then carefully fold into the batter.

Heat up a frying pan nice and hot and pour out 3 portions of batter (approx. 50 ml each). Cook the pancakes for about 2 min. on each side over a medium heat. Repeat the process with the rest of the batter.

Sprinkle the pancakes with icing sugar and serve immediately with blueberries and maple syrup.

Tips & tricks

The pancakes can also be made using a crêpe or blini pan.