Cinnamon Chocolate Pancakes with Hazelnuts A Sweet Twist for Brunch
Written by jheelum basu | October 24, 2025
Planning for a brunch with your loved ones? You may consider sweetening up the late morning meal platter with these
chocolate cinnamon pancakes with roasted hazelnuts
drizzled with sweet syrups of your choice. Be it breakfast, brunch, or dinner, this stack of pancakes with a fluffy interior and tender golden brown exterior always serves as a perfect meal.
In every bite, these
chocolate cinnamon pancakes with roasted hazelnuts
will give you
that luscious feeling of scrumptious chocolate pancakes melting into your mouth with that relishing flavor and aroma of cinnamon and toasted hazelnuts.
What makes these
chocolate cinnamon pancakes with roasted hazelnuts
super fluffy is the perfect combination of flour, baking soda, milk, and butter, while chocolate, cinnamon, and hazelnuts take care of the flavor and aroma. The batter is usually nice and thick, rather than runny. Once the batter is made, spread it in the pan uniformly with a spoon. Allow one side to cook. Flip it at the right interval for that added fluffiness. Top the pancake stack with nuts, butter, and syrup of your choice and enjoy the treat.
Cinnamon Chocolate Pancakes with Hazelnuts Recipe
Ingredients
- All-purpose flour: 1 cup
- Large egg: 1
- Pancake Mix: 1 cup
- Melted Chocolate: ½ cup
- Toasted Hazelnut-½ cup
- Milk- 1 cup
- Cinnamon Powder- ½ cup
- Melted Butter- 1 tablespoon
- Baking soda- 1 teaspoon
- Syrup of your choice- As per taste
Cinnamon Chocolate Pancakes with Hazelnuts: Step-by-Step Guide
Take a
large mixing bowl. Crack 1 large egg and put it in the bowl. Now, add milk, flour, baking soda, and the pancake mix.
Now add melted butter and mix all the ingredients in the bowl, and keep stirring with a spatula or a spoon until it is smooth and there are no big clumps of pancake mix.
Now, add half a cup of cinnamon powder and half a cup of melted chocolate into the bowl and mix it well.
Once the pancake batter is entirely ready, it is time to start frying.
Set your stove to high flame and make sure the non-stick pan is properly heated up to ensure smooth frying of the pancakes. Can put tiny droplets of water to check if they quickly evaporate. If not, then the pan needs to be heated more.
Once properly heated, grease the pan, and now you’re ready to fry.
Start with a cup of the pancake mix from the bowl and put it into the pan.
Wait until it is golden brown in color and then flip it. Follow the same process for every pancake you fry.
When all the pancakes are ready, plate them nicely. Top them with crushed toasted hazelnuts and a dollop of butter for that added indulgence.
Finally, pour the syrup of your choice, and sprinkle a teaspoon of powdered sugar and cinnamon on top of the pancake.
7 Tips & Tricks For Fluffy Chocolate Cinnamon Pancakes with Hazelnut
1. Avoid overmixing of the pancake batter. Experts often suggest that overmixing leads to more gluten formation, which makes tougher pancakes.
2. Want fluffy pancakes? Don’t skip adding baking soda to the batter, as it is the best leavening agent that makes fluffy pancakes. Make sure you use fresh baking soda. If you are an occasional baker, chances are that your baking powder or baking soda might have expired. It is important to check expiration dates.
3. It is recommended to let the batter rest for some time (around 15 minutes) so that the batter forms bubbles. The bubbles are created due to the chemical reaction between the baking soda and the liquid ingredients, which develops the gas needed to lift the pancakes.
4. Make sure the pan is hot enough to cook the batter quickly
5. Many recommend the addition of buttermilk/yogurt for a thicker batter, which makes fluffy pancakes.
6. Flip the pancake only when you see consistent bubbles popping through the top of the batter. This indicates that the side has been cooked properly. Otherwise, you’ll end up making the batter fly across the pan.
7. You can also separate the egg white and the egg yolk. Egg white is considered a natural leavening agent, and not a chemical one. Unbeaten egg whites can be added to the dry ingredients separately for fluffier pancakes.