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Double Chocolate Orange Pancake Stack

Double Chocolate Orange Pancakes

Indulgent, grown up double chocolate pancakes topped with blood orange slices and served with orange blossom cream
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 Pancakes
Author Chris @thinlyspread


For the Pancakes

  • 100 g plain flour
  • 150 ml milk
  • 2 eggs
  • 1/2 tbsp baking powder
  • 1 tbsp cocoa powder
  • 20 g chocolate chips
  • pinch of salt
  • sunflower oil for frying

To Serve

  • 50 ml whipping cream
  • 1 tsp orange blossom water
  • 1 blood orange
  • chocolate hazelnut spread


  • Whizz all the ingredients for the pancakes together in a blender, leave the batter to stand for a few minutes (preferably half an hour)
  • Heat a little oil in a small non stick frying pan or well seasoned skillet over medium/high heat.
  • Pour in 2 - 3 generous tablespoonfuls of batter mix and allow to spread. Cook for about two minutes on each side - you'll know it's ready for its first flip when bubbles start popping on the top and it moves easily in the pan.
  • Repeat with the remaining batter, keeping the cooked pancakes warm in a low oven. 
  • Whip the cream until soft peaks form, fold in the orange blossom water.
  • Use a sharp knife to slice the top and bottom off your orange and  remove all the skin and pith. Cut into slices.
  • Layer the pancakes up, spreading each one with chocolate hazelnut spread. Top with orange slices and serve with the orange blossom cream.