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Chocolate ombre pancakes with banana, walnuts and caramel

Create the “wow” factor at breakfast with this ombre chocolate pancake stack. Start with the rich dark chocolate pancake at the bottom, graduating to a light colour at the top. Top with banana, walnuts and caramel sauce and you have a luxuriously decadent breakfast.

How long will it take?

1 hour

What’s the serving size?

Makes 16 pancakes


What do I need?

  • 3 cups self-raising flour
  • 3 cups milk
  • 3 eggs
  • Pinch of salt
  • 250g dark chocolate
  • 1 cup milk, additional
  • Butter for frying
  • 2 bananas
  • 1 handful of walnuts, roughly chopped
  • Island Berries Salted Caramel Sauce

How do I make it?

  1. In a large bowl combine flour, 3 cups milk, eggs and salt and whisk until smooth.
  2. You will need another 3 bowls to split the mixture up to colour with the chocolate.
  3. Melt chocolate in the microwave or over a water bath.
  4. Make the dark chocolate layer by pouring 1 cup of pancake mix into the first bowl. Add ½ cup of melted dark chocolate and ½ cup + 4 tablespoons of the additional milk into the bowl and whisk vigorously until it has the consistency of pancake mixture.
  5. Make the chocolate layer by pouring 1 ¼ cup of pancake mix into the 2nd bowl. Add ¼ cup of melted dark chocolate and ¼ cup of the additional milk and again whisk until it reaches pancake mixture consistency.
  6. Make the light chocolate layer by pouring 1 ½ cups pancake mix into the 3rd bowl. Add 1 tablespoon of melted dark chocolate and whisk until combined.
  7. For the white layer you should have 1 ½ cups of pancake mix left in the bowl.
  8. Preheat oven to 100C to keep your pancakes warm while you cook all the pancakes for your stack.
  9. Melt a little butter in a frying pan and cook the dark chocolate layers first over a very low heat to ensure that the pancakes cook through and the chocolate doesn’t burn. You should use about ¼ cup of pancake mix for one pancake. Each bowl should make 3 to 4 pancakes.
  10. Continue cooking pancakes with the mixture and ensure that you wipe the pan between colours so no residual chocolate discolours the lighter layers.
  11. Keep cooked pancakes on a baking tray in the oven until ready to serve. Cover with foil to avoid them drying out.
  12. When all pancakes are cooked assemble in colour order starting with darkest and finishing with lightest.
  13. Garnish with chopped banana, walnuts and drizzle with caramel sauce.

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