Chocolate Pancake Syrup

You deserve something better than the bottled stuff meant for ice cream, and this chocolate syrup for pancakes delivers.

Chocolate Syrup for Pancakes

I grew up with chocolate syrup as a treat over ice cream, so I was shocked to discover in my teens that chocolate syrup for pancakes existed (thank you, IHOP).

This syrup has that glossy, pourable texture and deep cocoa flavor that makes any pancake recipe feel indulgent.

Ingredients

This syrup is made with staple ingredients like brown or granulated sugar to sweeten it, unsweetened cocoa powder as the base (regular or Dutch cocoa), vanilla extract for flavor, water as the liquid, butter to turn it into a silky pourable syrup, and a little salt to enhance the flavor.  

How to Make Chocolate Pancake Syrup

You’ll add all the ingredients, except the butter, to a small saucepan and whisk to combine as it warms up and the ingredients incorporate into a syrup. Once it comes to a boil, reduce the heat and simmer it for about a minute. The final step is to add the butter, whisk it in to dissolve, and this chocolate syrup is ready to be poured over pancakes.

How to Store Homemade Chocolate Syrup

Let the syrup cool to room temperature before transferring it to an airtight container or jar. It can be stored in the fridge for up to 2 weeks. To serve, gently reheat in the microwave in short intervals or on the stovetop over low heat, stirring occasionally.

Best Recipes to Use with Chocolate Pancake Syrup

Try over these chocolate chocolate chip pancakes, these nutella pancakes, these simple and delicious banana pancakes, or these strawberry pancakes. You can also go full chocolate overload by pouring it over my chocolate chocolate chip pancakes.

Chocolate Pancake Syrup Recipe

Servings: 12

Prep Time: 2 minutes mins

Cook Time: 5 minutes mins

This homemade chocolate pancake syrup is rich, just sweet enough, and perfectly pourable. It's exactly what you need to take your pancake stack to the next level.

5 from 5 votes

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Ingredients

• 1 cup sugar, regular or brown
• ¼ cup unsweetened cocoa powder
• ⅓ cup water
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• Pinch salt

Instructions

Cook:

• In a small 2-quart saucepan, add the sugar, cocoa powder, and water. Heat the ingredients over medium heat, and stir with a whisk to combine the chocolate mixture as it heats up, until it comes to a boil, letting it simmer no longer than 1 minute. If you simmer it too long, the syrup will thicken, and you'll need to add water to adjust the viscosity (pourable texture). If this happens, add 1 tablespoon of water at a time, while whisking with the heat off.
• Turn off the heat, add the vanilla extract and butter, and whisk to incorporate them into the hot chocolate syrup.

Serve:

• Serve warm over pancakes or waffles. The syrup will thicken as it cools, so simply whisk it to restore the smooth texture in the pot.

Notes

• The molasses in brown sugar will give the syrup a richer taste (think maple syrup vs regular pancake syrup). Of course, regular sugar works too.
• Dutch-processed cocoa is less bitter. If you have it, this is a great recipe to use it in.
• The vanilla is added at the very end, with the butter, to preserve its flavor in the syrup.
• Add-ins: add ½ teaspoon peppermint extract, ⅛ of a teaspoon cayenne pepper for heat, ¼ teaspoon cinnamon, and even the zest of an orange for extra flavor.

Equipment

Clean Treats Cookbook

Nutrition

Serving: 2tablespoons | Calories: 86kcal | Carbohydrates: 18g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 17g | Vitamin A: 58IU | Calcium: 3mg | Iron: 0.3mg