Indulge your sweet tooth with these decadent Chocolate Pancakes, the perfect treat for breakfast, brunch, or dessert! Fluffy and rich, each bite is full of chocolatey sweetness, whether topped with fresh berries, whipped cream, or a drizzle of maple syrup.
If you like sweet breakfast foods, try my 3-ingredient pancakes and delicious traditional sikwate drink.
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✔️ Why This Recipe is Great
Sunday Brunch Recipe: this is the perfect sweet treat to add to your breakfast repertoire, whether you're treating mom to a Mother's Day dessert or just adding to your list of favorite sweet breakfast recipes.
Use Up Cocoa Powder: whether you have natural cocoa powder or dutch cocoa powder, the only difference is that they're processed slightly differently. You can use either one for this chocolate pancake recipe and it will be equally delicious.
🧈 Ingredients
Cocoa Powder: you can use any type of cocoa powder you’d like, but for a more complex and rich flavor, I recommend using a fine cocoa powder like the one I use from Guittard.
Vanilla Extract - you can swap this for the same amount of vanilla paste for a richer vanilla flavor and aroma.
Eggs: it's difficult to find eggless pancake recipes, but there are a few decent substitutes for eggs that would taste good in these chocolate pancakes - chief among them the greek yogurt and flax egg options.
Baking Powder: NOT to be confused with baking soda (which is also used here), this ingredient helps make fluffy chocolate pancakes without impacting flavor.
Milk: you can swap this for any plant-based milk you like.
Chocolate Chips: while you can use the typical semisweet chocolate chips, I reocmmend trying sugar-free chocolate chips or milk chocolate chips for a delicious twist, though whatever you have on hand will add the necessary gooey, melty chocolate.
See recipe card for exact ingredients and quantities.
🥞 How to Make Chocolate Pancakes (Step-by-Step)
Step 1) In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, and baking soda. Make sure they're well-combined and that there are no lumps of cocoa powder (image 1 & 2).
Step 2) In another bowl or a large measuring cup, beat the milk, egg, melted butter, and vanilla extract until smooth. This will be your wet mixture. (images 3 - 5).
Step 3) Pour the wet ingredients into the dry ingredients. Stir everything together just until combined, but don't overmix - I repeat: DO. NOT. OVERMIX. It's okay if there are a few small lumps – they'll cook out! If the batter is too thick, you can add a splash more milk to thin it out (images 6 - 9).
Step 4) Very gently fold in the chocolate chips. They'll give your pancakes delicious pockets of melted chocolate as they cook (image 10 & 11).
Step 5) Heat a non-stick skillet or griddle over medium heat. Grease it lightly with butter. Once hot, pour about ¼ cup of batter for each pancake onto the skillet (image 12 & 13).
Step 6) Cook the pancakes for 2-3 minutes on the first side or until you see bubbles forming on the surface and the edges look set (image 14).
Step 7) Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until they are cooked through and have a nice, even color (image 15 & 16).
Step 8) Transfer the cooked pancakes to a plate and cover them to keep warm. Then continue this process with the remaining batter, adding more butter to the skillet as needed, then serve the chocolate pancakes hot with your choice of toppings.
Whipped cream and berries make for a classic combo, while a drizzle of chocolate syrup can double down on the chocolatey goodness.
❄️ Freezing and Reheating
Freezing is a fantastic option for leftover chocolate pancakes - start by allowing your pancakes to cool completely on a wire rack; this prevents condensation and keeps them fluffy. Once cooled, layer them with parchment paper in between each pancake to avoid sticking, then wrap the stack tightly in plastic wrap or place it in an airtight freezer bag.
Don’t forget to label the bag with the date;frozen pancakes can last up to 2-3 months and retain their fluff. For quick reheating, simply place a pancake on a microwave-safe plate, cover it with a damp paper towel, and heat for about 20-30 seconds.
If you’re looking to serve a few pancakes at once, preheat your oven to 350°F (175°C), arrange the pancakes on a baking sheet, cover with foil, and warm them for 10-15 minutes. This method ensures they stay soft and delicious, just like freshly made!
👩🍳 Expert Notes & Tips
Extra Chocolate Flavor: If you're a big fan of chocolate, feel free to add up to ¼ cup more chocolate chips to the batter, or sprinkle some on top while the pancakes are cooking.
For Full Fluff: To ensure your pancakes are fluffy, don't press them down with the spatula after flipping - let them rise and get airy on their own.
Extra Richness: For an extra rich flavor, you can substitute buttermilk for the milk in the recipe. If you do, you might not need the baking soda, as buttermilk will react with the baking powder to help the pancakes rise.
Reheating: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat them in the microwave or on a skillet for a quick and delightful breakfast.
Topping Ideas: Have fun with the toppings! There's no limit to the deliciousness you can create by topping your chocolate pancakes with different fruits, nuts, or syrups.
🍫 Chocolate Pancakes Topping Ideas
- Fresh Berries: Strawberries, blueberries, or raspberries add a burst of freshness and a pop of color.
- Whipped Cream: A dollop of homemade whipped cream can add a light and airy texture to complement the rich chocolate flavor of the pancakes. For a dairy-free option, try coconut whipped cream.
- Chocolate Chips: Sprinkle some extra chocolate chips on top for an extra chocolatey experience.
- Gianduja: A generous slather of chocolate hazelnut spread can elevate your pancakes to a whole new level of indulgence.
- Peanut Butter: Drizzle warm peanut butter (and a bit of honey or maple syrup) over the pancakes for a deliciously nutty contrast.
- Chopped Nuts: Add some crunch with chopped walnuts, almonds, or pecans; candied nuts or seeds add an extra dimention.
- Caramel Sauce: A drizzle of homemade caramel sauce can add a rich, buttery flavor to the pancakes, though chocolate syrup or chocolate sauce is not to be underestimated.
- Ice Cream: For a dessert twist, top your pancakes with a scoop of your favorite ice cream!
❓ Other Sweet Breakfast Ideas
🙋♀️ Frequently Asked Questions
Yes, you can prepare chocolate pancakes ahead of time! You can either cook them and store them in the refrigerator for a few days or freeze them for longer storage. Just reheat them in the microwave, toaster oven, air fryer, or conventional oven when you're ready to enjoy.
You can use gluten-free flour, but if you want to swap it with one other single flour, you may need to balance out its moisture content. Keep in mind that the texture and taste may vary slightly depending on the flour you choose.
To make chocolate pancakes healthier, consider using whole grain flour, reducing the amount or swapping the type of sugar, or substituting the eggs for healthier options like mashed bananas or applesauce for natural sweetness. You can also use low-fat milk or a dairy-free alternative for the milk.
Absolutely! You can customize your chocolate pancake batter by adding ingredients like chocolate chips, nut pieces, or even small fruits like blueberries or sliced bananas for added flavor and texture.
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📖 Recipe
Fluffy Chocolate Pancakes (in 15 Minutes!)
Equipment
- skillet
Ingredients
- 1 ½ cups all-purpose flour 190g
- ¼ cup unsweetened cocoa powder 25g
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup + 3 tablespoons milk 285ml
- 2 large eggs
- 3 tablespoons unsalted butter melted and cooled slightly, plus more for greasing the pan
- 1 teaspoon vanilla extract
- ½ cup chocolate chips 90g
Instructions
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, and baking soda. Make sure they're well-combined and that there are no lumps of cocoa powder.
- In another bowl or a large measuring cup, beat the milk, egg, melted butter, and vanilla extract until smooth. This will be your wet mixture.
- Pour the wet ingredients into the dry ingredients. Stir everything together just until combined, but don't overmix - I repeat: DO. NOT. Overmix. It's okay if there are a few small lumps – they'll cook out! If the batter is too thick, you can add a splash more milk to thin it out.
- Very gently fold in the chocolate chips. They'll give your pancakes delicious pockets of melted chocolate as they cook.
- Heat a non-stick skillet or griddle over medium heat. Grease it lightly with butter. Once hot, pour about ¼ cup of batter for each pancake onto the skillet.
- Cook the pancakes for 2-3 minutes on the first side or until you see bubbles forming on the surface and the edges look set.
- Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until they are cooked through and have a nice, even color.
- Transfer the cooked pancakes to a plate and cover them to keep warm. Continue with the remaining batter, adding more butter to the skillet as needed, then serve the chocolate pancakes hot with your choice of toppings. Whipped cream and berries make for a classic combo, while a drizzle of chocolate syrup can double down on the chocolatey goodness.
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