These wholewheat pancakes with dark chocolate chips and a hint of orange blossom are an easy, family-friendly treat. The recipe uses simple pantry ingredients and comes together quickly, making it perfect for busy mornings or an indulgent weekend breakfast. Using dark chocolate gives a rich, slightly bitter contrast to the sweet batter, while the orange blossom adds a delicate floral aroma that lifts the whole dish. Wholewheat self-raising flour keeps the pancakes hearty and slightly nutty, and the method is forgiving—ideal for cooks of all skill levels.
WHOLEWHEAT PANCAKES WITH DARK CHOCOLATE CHIPS & ORANGE BLOSSOM
| Serves | 3–4 |
| Prep time | 3 minutes |
| Cook time | 6 minutes |
| Total time | 9 minutes |
| Meal type | Breakfast, Dessert, Snack |
| Misc | Child friendly, Serve hot |
INGREDIENTS
- 1 medium egg, whisked
- 1 cup wholewheat self-raising flour (approx. 125 g)
- 1 cup semi-skimmed milk (use a little extra if the batter seems thick)
- 3–4 drops orange blossom extract (or vanilla extract as an alternative)
- 100 g dark chocolate, chopped into small chip-sized pieces
- 3–4 tablespoons vegetable oil for frying
NOTE
If you don’t have orange blossom extract, vanilla extract works well and provides a classic, comforting aroma. For a lighter texture, you can substitute half the milk with sparkling water, though this is optional and will slightly change the flavor.
DIRECTIONS
| 1. | |
| In a mixing bowl combine the wholewheat self-raising flour and the whisked egg until they form a smooth base. | |
| 2. | |
| Gradually pour in the milk while whisking to avoid lumps. Wholewheat flour generally mixes smoothly, so this should take only a minute or two. Adjust the milk slightly to achieve a dropping consistency—thick but pourable. | |
| 3. | |
| Fold in the chopped dark chocolate and add the orange blossom extract. Stir gently to distribute the chocolate evenly through the batter without overmixing. | |
| 4. | |
| Heat a small frying pan over medium heat and add about 1 tablespoon of vegetable oil. Once the oil is shimmering and just starting to sizzle, it’s ready for the batter. | |
| 5. | |
| Pour a small ladleful of batter into the pan to form each pancake. Cook for 2–3 minutes on the first side until bubbles form and the edges look set, then flip and cook another 2–3 minutes until both sides are golden and slightly crisp. | |
| 6. | |
| Remove cooked pancakes to a plate lined with kitchen paper and blot lightly to remove excess oil. Keep finished pancakes warm in a low oven if making multiple batches. | |
| 7. | |
| Serve while hot with a scoop of vanilla ice cream, a dusting of icing sugar, fresh fruit, or a drizzle of honey or maple syrup. These pancakes pair well with berries, sliced bananas, or a dollop of Greek yogurt for added tang. | |
TIPS, VARIATIONS & STORAGE
For a nutty crunch, sprinkle chopped nuts into the batter or on top before serving. Swap dark chocolate for milk chocolate if you prefer a sweeter finish, or use chocolate chips for convenience. To make these dairy-free, use a plant-based milk such as almond or oat milk and a dairy-free chocolate.
Leftover pancakes store well: cool completely, stack with parchment between layers, and refrigerate for up to 2 days or freeze for up to a month. Reheat gently in a toaster, oven, or warm skillet until heated through.
This simple, economical recipe is great for using pantry staples and can be scaled up to feed a larger crowd. The combination of wholewheat texture, rich dark chocolate and scented orange blossom creates a balanced, flavorful pancake that’s both comforting and a little special.