Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Chocolate-Pecan Pancakes 4.0 (20) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 28, 2020 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 35 mins Servings: 4 Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes for dessert; they're especially good drizzled with hot fudge sauce. Ingredients 1 cup all-purpose flour, (spooned and leveled) ⅓ cup granulated sugar ⅓ cup Dutch-process cocoa powder 1 ½ teaspoons baking powder ¼ teaspoon salt 1 cup milk 1 large egg 4 tablespoons unsalted butter, melted 1 teaspoon vanilla extract ½ cup mini chocolate chips ¼ cup chopped pecans 4 tablespoons vegetable oil Confectioners' sugar (optional) Hot fudge sauce (optional) Directions Preheat oven to 225 degrees. In a large mixing bowl, whisk together flour, granulated sugar, cocoa, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla; pour over flour mixture, whisking to combine. Fold in chocolate chips and pecans; let batter stand until slightly thickened, 5 to 10 minutes. In a large nonstick skillet, heat 1 tablespoon oil over medium heat until a water droplet sizzles; swirl to coat bottom of pan with oil. Reduce heat to medium-low. Spoon four small mounds (1 heaping tablespoon each) of batter into skillet. Cook until bubbles appear in center, 3 to 4 minutes. With a thin spatula, flip pancakes; continue cooking until set, 3 to 4 minutes more. Transfer to a baking sheet; cover loosely with foil; place in oven to keep warm. Repeat with remaining oil and batter in three more batches (adjust heat as necessary to avoid overbrowning). Stack 4 pancakes on each plate, sprinkling each layer with confectioners' sugar, if desired. Serve immediately, drizzled with hot fudge sauce, if desired. Print