Pancakes with Chocolate-Orange Sauce

Give Sunday brunch an indulgent upgrade.

Skip the syrup and top this breakfast staple with a cocoa-citrus twist.

Maître Chocolatier Tip: For a more traditional chocolate sauce, use Lindt EXCELLENCE 70% Dark Chocolate.

30 minutes
4 people


  • Chocolate-orange sauce
  • 1 bar (100g) Lindt EXCELLENCEOrange Intense Dark Chocolate
  • 1/2 cup (125mL) 35% cooking cream
  • 1 tbsp pure maple syrup
  • Pancakes
  • 2 cups (250g) unbleached all-purpose flour
  • 2 tsp baking powder
  • 1 pinch fine salt
  • 2 large eggs
  • 1/4 cup (50g) sugar
  • 1/2 tsp pure vanilla extract
  • 1 3/4 cup (440mL) milk
  • Vegetable oil, for cooking
  • Orange slices (for garnish)


Step 1.

Chocolate-orange sauce: Put chocolate in a bowl and set aside.

Step 2.

In a small saucepan over low heat, heat cream and maple syrup. When mixture is hot, pour over chocolate.

Step 3.

Using a whisk, mix until sauce is blended. Reserve at room temperature for pancakes. (Makes about one cup. Sauce can be prepared in advance and stored in a sealed glass jar for 4 days in a refrigerator. Warm to serve.)

Step 4.

Pancakes: In a large bowl, combine flour, baking powder and salt. Set aside.

Step 5.

In another bowl, whisk eggs with sugar, vanilla and milk. Gradually add liquid ingredients to dry ingredients, mixing until a homogeneous paste is obtained. Leave dough to rest for about 10 minutes at room temperature.

Step 6.

Heat a non-stick skillet over medium heat. Lightly oil the pan. When the pan is hot, pour about 1/3 cup (80mL) of dough into centre of pan and cook each pancake 1 to 2 minutes on each side, or until golden brown.

Step 7.

Serve pancakes with chocolate sauce and garnish with orange slices.


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