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Chocolate Rum Pancakes

  • Makes 10 pancakes.


  • 1-1/4 cups flour
  • 3 Tablespoons sugar
  • 1 Tablespoon baking powder
  • Pinch salt
  • 2 large eggs
  • 1 cup milk
  • 4 Tablespoons butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon dark rum
  • 3 oz. chopped bittersweet chocolate
  • Vegetable oil
  • Sweetened whipped cream
  • Cocoa powder for garnish


In large bowl, whisk together flour, sugar, baking powder, and salt. In medium bowl, beat eggs until light and frothy. Add milk, butter, vanilla, and rum. Mix well. Add egg mixture to dry ingredients; mix gently to incorporate, and then briskly to remove any possible lumps. Fold in chocolate. Heat griddle or skillet over medium-high heat. Coat with light layer of oil, then reduce heat to medium. Spoon or pour the pancakes onto griddle or skillet. Cook for about two minutes, or until bubbles form on top of the pancake and the bottom of the pancake turns golden brown. Flip and cook for 1-2 minutes more, or until the other side is golden brown. If cooking a few at a time in a skillet, keep pancakes warm in the oven set at 200°. Garnish with whipped cream and sprinkle with cocoa powder.

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