Dubai chocolate pancakes are small, soft cocoa pancakes stacked with a crunchy filling of golden toasted kataifi and pistachio cream, then finished with warm chocolate and chopped pistachios. This version makes exactly two stacks of three, one for each of you, so it feels like a café dessert without a crowd-size batch of batter left over. The trick is to toast the shredded pastry first and build the stacks at the very last minute, which keeps every layer crisp against the warm pancakes. It is the kind of weekend breakfast, or after-dinner treat, that turns an ordinary morning into a small occasion.
Why you’ll like these pancakes
- Two stacks, no leftovers. Half a cup of flour makes six small pancakes, three per person.
- All the Dubai chocolate flavors. Pistachio cream, toasted kataifi, a little tahini, dark chocolate and pistachios, the same combination that made the filled chocolate bar famous.
- Made from scratch. No pancake mix and no specialty syrups; the batter is flour, cocoa, milk, one egg and pantry basics.
- Real crunch. The kataifi is toasted in butter until crisp, so the filling crackles instead of turning soggy.
- Ready in about 35 minutes. Toast the filling while the batter rests, then cook two quick batches of pancakes.
What are Dubai chocolate pancakes?
The idea comes from the Dubai chocolate bar, a thick milk chocolate bar filled with pistachio cream and crunchy toasted kataifi that became a social media sensation and then showed up in cakes, brownies, cookies and drinks. Pancakes were a natural next step: a national pancake chain put a Dubai chocolate stack on its menu, and home cooks started building their own versions with the same three flavors.
Most home versions share the same blueprint. Small pancakes are layered with a pistachio filling that has some crunch in it, and the stack gets a pour of chocolate and a scattering of pistachios on top. Some use thin crepes folded around the filling, others use plain or chocolate pancakes from a mix. This recipe keeps the stacked format because it shows off the green filling between the layers, and it uses a lightly sweet cocoa batter so the whole stack tastes of chocolate, not just the topping.
What makes this pancake stack work
Toasting the kataifi first. Kataifi is raw shredded phyllo dough, soft and pale straight from the package. Cooking it in a little butter until it is deep golden turns it into fine, crisp strands with a nutty, almost buttery-toast flavor. Letting it cool for 5 minutes before stirring in the pistachio cream keeps it from going limp.
A lightly sweet chocolate batter. The pancakes carry only a tablespoon of sugar because the pistachio cream and the chocolate topping bring plenty of sweetness. Cocoa in the batter gives every bite a chocolate base, so the stack tastes balanced rather than sugary.
Gentle heat and small pancakes. Cocoa batter browns faster than plain batter and hides its color, so medium-low heat gives the centers time to cook before the outsides scorch. Small pancakes are easy to flip and stack neatly, and three of them make a satisfying single serving.
Ingredients for Dubai chocolate pancakes
The exact amounts are in the recipe card below. These notes cover the ingredients that might be new to you and the choices that make a difference.
- Kataifi: also sold as kadaifi or shredded phyllo, it looks like fine, pale noodles. Look for it in the freezer section of Middle Eastern or Mediterranean grocery stores, or online. Thaw it in the refrigerator, take out what you need and rewrap the rest tightly before it goes back in the freezer, because the thin strands dry out quickly in the air.
- Pistachio cream: a smooth, spoonable spread made from pistachios, sugar and oil, often sold as Italian crema di pistacchio. It is the heart of the filling and the green drizzle on top. Stir the jar well before measuring, since the oil can separate.
- Tahini: just a teaspoon in the filling adds a gentle sesame note that keeps the pistachio cream from tasting one-dimensional.
- Unsweetened cocoa powder: natural or Dutch-process both work in the batter; Dutch-process gives a darker pancake.
- Chocolate and heavy cream: together they make a quick, glossy ganache that pours over the stacks. Dark or semisweet chocolate balances the sweet filling best.
- Pistachios: shelled pistachios, chopped by hand, add color and a second kind of crunch on top.
How to make Dubai chocolate pancakes
- Toast the snipped kataifi in butter until deep golden, then let it cool.
- Stir in the pistachio cream and tahini to make the filling.
- Whisk the dry and wet batter ingredients separately, combine them and rest the batter.
- Cook six small pancakes over medium-low heat in two batches.
- Melt the chocolate with the cream for the topping.
- Warm the pistachio cream for drizzling.
- Stack three pancakes per plate with filling between the layers, then add the chocolate, pistachio drizzle and pistachios.
Step-by-step notes
Snipping and toasting the kataifi. Use kitchen scissors to cut the strands into short pieces before they go into the pan; long strands clump together and toast unevenly. Keep stirring the whole time. For the first few minutes the pastry looks like it is doing nothing, then it colors quickly, so stay with it and pull the pan off the heat as soon as every strand is an even deep gold, about 5 minutes in all.
Reading dark pancakes. With cocoa in the batter you cannot rely on a golden color to tell you when to flip. Watch the surface instead: after about 2 minutes, bubbles will appear across the top and the edges will look dry and set. Flip, then give the second side about 1 minute, until the center springs back when you press it lightly with a finger. Use about three tablespoons of batter for each pancake so they come out small and slightly thick, which helps them hold the filling.
Building the stacks. Divide the filling into four portions so each stack gets two even layers. Spread each portion almost to the edge of the pancake, press the next pancake on gently, and keep the top pancake plain so the chocolate has a smooth surface to run down.
Tips for the best Dubai chocolate pancakes
- Make the filling first. It needs a few minutes to cool, and it can wait happily while the pancakes cook.
- Let the batter rest for 5 minutes. The flour hydrates and the baking powder gets going, which gives fluffier pancakes.
- Oil the pan lightly between batches. A thin film is enough on a nonstick pan; too much oil fries the edges.
- Keep the pancakes warm under a clean towel. They stay soft while you make the topping.
- Assemble right before serving. The crunch of the kataifi is the best part, and it fades once the stack sits under warm chocolate.
Substitutions and variations
No kataifi: crush two large shredded wheat biscuits and stir them straight into the pistachio cream without toasting. The filling is a little denser and more cereal-like, but it still gives a real crunch.
Milk chocolate topping: swap the dark chocolate for milk chocolate if you like a sweeter, creamier finish, closer to the original filled bar.
Skip the tahini: the filling still works without it; it will simply taste sweeter and more purely of pistachio.
How to serve them
Serve the stacks the moment they are built, on warm plates if you have a minute to heat them. Fresh raspberries or sliced strawberries on the side cut through the richness nicely, and a spoonful of lightly whipped cream or plain Greek yogurt adds a cool contrast to the warm chocolate. A strong coffee or a pot of tea makes it feel like a proper brunch for two.
Make-ahead and storage
Assembled stacks are best eaten right away, because the kataifi softens as it sits. If you want a head start, cook the pancakes ahead, let them cool, and keep them covered in the refrigerator for up to 3 days. Store the filling separately in a covered container, then reheat the pancakes in a skillet or the microwave and build the stacks just before serving.
Refrigerate any leftovers within 2 hours. Do not taste the raw batter, since it contains raw egg and raw flour.
Two plates, two tall little stacks and a drizzle of green pistachio over dark chocolate: it is a lovely way to try the Dubai chocolate trend together, without a big batch to finish.
Frequently asked questions
What is kataifi and where do I find it?
Kataifi is raw phyllo dough cut into very fine strands, used in many Middle Eastern and Greek desserts. Look for it in the freezer case of Middle Eastern or Mediterranean grocery stores or order it online, then thaw it in the refrigerator before using.
Can I make Dubai chocolate pancakes without kataifi?
Yes. Crushed shredded wheat biscuits stirred into the pistachio cream give a similar crunchy texture without any toasting, though the filling is slightly denser.
What is pistachio cream?
It is a sweet, spreadable paste of ground pistachios, sugar and oil, a little like a nut butter but softer and sweeter. Italian brands often label it crema di pistacchio.
Can I make the pancakes ahead?
Yes. Cook and cool the pancakes, keep them covered in the refrigerator for up to 3 days, and store the filling separately. Reheat the pancakes and assemble just before serving so the filling stays crunchy.
Print
Dubai Chocolate Pancakes for Two
- Total Time: 35 minutes
- Yield: 2 stacks (6 small pancakes)
Description
Six small cocoa pancakes stacked with crunchy toasted kataifi and pistachio cream, topped with warm chocolate and chopped pistachios. One stack of three for each of you.
Ingredients
- 1 tablespoon unsalted butter, for the filling
- 1 cup loosely packed kataifi (shredded phyllo dough), thawed, about 1 ounce
- 3 tablespoons pistachio cream, for the filling
- 1 teaspoon tahini
- 1/2 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon neutral oil, for the pan
- 2 ounces dark or semisweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon pistachio cream, for drizzling
- 2 tablespoons shelled pistachios, chopped
Instructions
- Snip the kataifi into short pieces, about 1 inch long, with kitchen scissors. Melt the butter for the filling in a small skillet over medium heat, add the kataifi and toast, stirring constantly, for about 5 minutes, until evenly deep golden and crisp. Transfer to a bowl and let cool for 5 minutes.
- Stir the 3 tablespoons pistachio cream and the tahini into the toasted kataifi until coated. Set the filling aside.
- In a mixing bowl, whisk the flour, cocoa powder, sugar, baking powder and salt. In a second bowl, whisk the milk, egg, melted butter and vanilla. Pour the wet ingredients into the dry and whisk just until no dry flour remains; a few small lumps are fine. Let the batter rest for 5 minutes.
- Heat a large nonstick skillet over medium-low heat and brush it lightly with some of the oil. Pour about 3 tablespoons of batter per pancake, three at a time. Cook for about 2 minutes, until bubbles appear on the surface and the edges look set, then flip and cook about 1 minute more, until the center springs back when pressed. Repeat with the rest of the batter for 6 pancakes in all, oiling the pan lightly between batches. Keep the pancakes warm under a clean towel.
- Put the chopped chocolate and heavy cream in a small microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth, about 1 minute in all.
- Warm the 1 tablespoon pistachio cream for drizzling for a few seconds in the microwave so it pours.
- For each serving, set one pancake on a plate, spread with a quarter of the filling, add a second pancake and another quarter of the filling, then top with a third pancake. Pour half the chocolate over each stack, drizzle with the warmed pistachio cream and scatter with the chopped pistachios. Serve right away.
Notes
Equipment: small skillet, large nonstick skillet or griddle, 2 mixing bowls, whisk, kitchen scissors, small microwave-safe bowl, spatula
- Cocoa batter darkens quickly, so keep the heat at medium-low and judge doneness by bubbles and springback rather than color.
- Assemble the stacks just before serving so the toasted kataifi stays crunchy.
- No kataifi: crush 2 large shredded wheat biscuits and stir them into the pistachio cream without toasting; the crunch is a little denser.
- Milk chocolate can replace the dark chocolate for a sweeter topping.
- Assembled stacks are best eaten right away; the kataifi softens as it sits.
- Plain cooled pancakes keep covered in the refrigerator for up to 3 days; keep the filling in a separate covered container and reheat the pancakes in a skillet or microwave before assembling.
- Do not taste the raw batter; it contains raw egg and raw flour.
- Refrigerate leftovers within 2 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: Fusion
