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Chocolate pancakes on a plate drizzled with tahini maple syrup

Chocolate Pancakes with Tahini Maple Syrup

These chocolate pancakes are enriched with tahini and are unbelievably fluffy and light. The perfect special weekend breakfast drizzled with a salted tahini maple syrup sauce.
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword Breakfast, chocolate, Chocolate chip pancakes, Chocolate chips, Chocolate pancakes, Pancakes, tahini
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 10 pancakes
Calories 167kcal
Author Sasha


Wet Ingredients

Dry ingredients


Salted Tahini Maple Syrup


Mix the wet ingredients

  • In a large bowl, whisk together the olive oil, tahini, sugar, egg and vanilla until smooth.
    1 tablespoon olive oil, ¼ cup tahini, 3 tablespoons soft brown sugar, 1 egg, 1 teaspoon vanilla extract
  • Gradually add the milk, whisking until all the wet ingredient are mixed together.
    1 cup milk

Mix the batter

  • In a medium bowl, whisk the flour, cocoa powder, baking powder and salt.
    1 cup all purpose flour, 3 tablespoons cocoa powder, 2 teaspoons baking powder, ½ teaspoon salt
  • Add the dry ingredients to the wet and whisk until well combined but don’t over mix. Leave to rest 5 mins. Stir in the chocolate chips.
    ⅓ cup chocolate chips

Cooking the pancakes

  • Preheat your hot plate or frying pan over a medium heat whilst the batter rests. Turn it down to medium low a few minutes before the batter is ready.
  • Use a ¼ cup measure to scoop the mixture onto the preheated hot plate or pan.
  • Cook on medium low heat for 2 ½ mins until set at the edges and golden on the underside. You might see some bubbles on top of the pancake too. Flip and cook for another ten seconds.
  • Keep the pancakes warm in a low oven whilst using the rest of the batter to make all 10 pancakes.

Salted Tahini Maple Syrup

  • Add the tahini, maple syrup and salt to a small bowl. Whisk together until smooth and drizzle over the warm chocolate pancakes. Yum!
    2 tablespoons tahini, ¼ cup maple syrup, pinch of sea salt


  • Nutrition is for one pancake without the additional tahini maple syrup drizzle. 
  • The tahini maple syrup recipe yields about ⅓ cup - double if you like lots of syrup!


Serving: 1pancake | Calories: 167kcal | Carbohydrates: 21.4g | Protein: 4.6g | Fat: 8.1g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 2.6g | Cholesterol: 20.6mg | Sodium: 145mg | Potassium: 310.3mg | Fiber: 2.1g | Sugar: 8.3g | Vitamin A: 15.1IU | Calcium: 150.8mg | Iron: 1.6mg