Pancakes with Chocolate Orange Sauce

Take your pancakes to the next level with this sensational sauce using our exquisite EXCELLENCE Orange Intense - a decadent dark chocolate bar with a burst of zesty orange. Brilliant for breakfast, brunch or as a delicious dessert…


Chocolatier’s Tip

Explore our range of EXCELLENCE chocolate bars to discover a host of fabulously fruity combinations - such as our Raspberry Intense with fresh raspberries.

4 - 6 people


  • For the chocolate-orange sauce:
  • 100 g Lindt EXCELLENCE Orange Intense Dark Chocolate, chopped
  • 125 ml double cream
  • Golden syrup, to taste
  • For the pancakes:
  • 284 ml buttermilk
  • 100 ml milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 150 g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 35 g soft brown sugar
  • 50 g butter, melted
  • sunflower oil, for frying
  • To decorate:
  • Orange slices
  • Chocolate curls
  • Lindt EXCELLENCE 70% Cocoa Dark Chocolate, grated into curls


Step 1.

For the chocolate-orange sauce: Put the chocolate into a heat-proof bowl and set aside. Pour the cream into a small saucepan over a low heat and bring to a simmer. Remove from the heat and pour over the chocolate, whisking constantly until you have a smooth, melted chocolate sauce. Sweeten to taste with a drizzle of golden syrup. Pour into a jug and set aside.

Step 2.

Whisk the buttermilk, milk, egg, vanilla extract and melted butter together in a small jug and set aside.

Step 3.

In a large bowl, sieve together the flour, baking powder and bicarbonate of soda. Add the sugar and mix to combine.

Step 4.

Make a well in the centre and gradually pour in the wet ingredients. Whisk until you have a smooth, thick batter. Leave to stand for 15 minutes.

Step 5.

Brush a nonstick frying pan with a little sunflower oil and place over a medium heat. Once the pan is hot, pour half a ladle of batter into the pan and gently spread out to form a small disc. Leave to cook for 1-2 minutes or until bubbles start to form - don’t be tempted to fiddle with it. Flip using a palette knife or spatula and cook for a further minute or so until just firm. Pop onto a plate and repeat with the remaining batter - using more oil, as necessary.

Step 6.

Serve the pancakes in a stack drizzled with the warmed chocolate-orange sauce, decorated with sliced oranges and chocolate curls, with the remaining jug of sauce on the side.


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