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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 portioner
Coffee/Chocolatey Starchy


  • 6 eggs
  • 4 tbsp cane sugar
  • 8¾ ounces plain flour
  • 1 tsp baking powder
  • 1.1 cups chocolate skimmed milk
  • 3½ ounces butter
  • ½ tsp fine salt
  • 1 tsp finely grated lemon zest (pesticide-free)
  • 1¾ ounces coarsely chopped dark chocolate (approx. 55% cocoa)

Side dish

  • 4⅖ ounces blueberries
  • ⅓ cup maple syrup


  • icing sugar


1. Separate the egg yolks and whites into two separate bowls. Beat the yolks with the sugar for about 3 min. until light and fluffy (reserve 1 tsp sugar for the egg whites).

2. Combine half the flour with the baking powder and fold it into the egg yolks.

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

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

5. Heat up a frying pan nice and hot and pour out 3 portions of batter (approx. 3½ tablespoons each).

6. Cook the pancakes for about 2 min. on each side over medium heat. Repeat the process with the remaining batter.

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

Tips & tricks

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