Who needs maple syrup when you have salted caramel sauce for your chocolate pancakes.
Recipe courtesy of Bobby Flay
Episode: Chocolate Brunch
Double Chocolate Pancakes with Salted Caramel Syrup
1 hr
45 min
12 to 15 servings
1 hr
45 min
12 to 15 servings


  • 1 1/4 cups buttermilk, at room temperature
  • 3 tablespoons butter, melted 
  • 2 tablespoons dark brown sugar 
  • 1 tablespoon granulated sugar 
  • 1 teaspoon pure vanilla extract 
  • 2 large eggs 
  • 1 1/2 cups all-purpose flour 
  • 1/4 cup best-quality unsweetened cocoa powder
  • 2 teaspoons baking powder 
  • 1 teaspoon instant espresso powder 
  • 1/4 teaspoon fine sea salt 
  • 3 ounces semisweet or bittersweet chocolate, finely chopped 
  • Clarified butter, for cooking 
  • Salted Caramel Syrup, recipe follows
  • Confectioners' sugar, for garnish 
  • Fresh mint leaves, for garnish 
Salted Caramel Syrup:
  • 1 cup granulated sugar
  • 1/2 cup heavy cream, warm
  • 2 tablespoons unsalted butter, at room temperature 
  • 3/4 teaspoon fleur de sel 


Preheat the oven to 250 degrees F.

In a small bowl, whisk together the buttermilk, butter, brown sugar, granulated sugar, vanilla and eggs until smooth. In a separate medium bowl, whisk together the flour, cocoa, baking powder, espresso powder and salt. Add the wet ingredients to the dry ingredients and whisk until just combined. Fold in the chopped chocolate, cover and let rest for 15 minutes.

Line a baking sheet with parchment paper. Heat a large nonstick saute pan or cast-iron griddle over medium heat and brush with clarified butter. Once the butter begins to shimmer, drop 1/4 cup of the batter per pancake onto the hot pan. Cook until bubbles start to form, about 2 minutes. Flip and cook another 1 to 2 minutes. Place the pancakes in a single layer on the prepared baking sheet and keep warm in the oven until ready to serve.

Serve with the Salted Caramel Syrup; garnish with confectioners' sugar and fresh mint.

Salted Caramel Syrup:

Combine the sugar and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes. Slowly whisk in the warm cream and continue cooking until smooth and the mixture emulsifies, about 2 minutes. Remove from the heat and stir in the butter and salt. Cover and keep warm.

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