Chocolate Pancakes

These Chocolate Pancakes are fluffy, rich, and chocolatey—a breakfast treat that feels like dessert. I combine cocoa and pancake batter for a decadent morning twist that’s perfect with fresh berries or whipped cream.

Why You’ll Love This Recipe

I love how this recipe brings a chocolatey upgrade to my mornings. The pancakes stay tender and moist, while the cocoa adds deep flavor without being too heavy. It’s like starting the day with a little indulgence—without feeling guilty!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• ¼ cup cocoa powder

• 2 tablespoons granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup milk (dairy or plant-based)

• 1 large egg

• 2 tablespoons vegetable oil or melted butter

• ½ teaspoon vanilla extract

• Optional mix-ins: chocolate chips, chopped nuts

directions

1. I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.

2. In another bowl, I beat the milk, egg, oil (or melted butter), and vanilla extract until smooth.

3. I pour the wet mix into the dry ingredients and stir until just combined—small lumps are okay.

4. I gently fold in any optional mix-ins like chocolate chips.

5. I heat a nonstick skillet or griddle over medium heat and lightly grease it.

6. I pour about ¼ cup batter per pancake onto the skillet, cook until bubbles form on top, then flip and bake for another 1–2 minutes until set.

7. I stack the pancakes on a plate and serve warm with toppings like fresh berries, whipped cream, syrup, or extra chocolate chips.

Servings and timing

• Servings: about 8–10 pancakes (serves 3–4)

• Prep time: 5 minutes

• Cook time: 10 minutes

• Total time: 15 minutes

Variations

• I add a handful of mini chocolate chips or chopped dark chocolate for extra richness.

• For nutty flavor, I stir in chopped hazelnuts or walnuts.

• I swap half the milk with buttermilk for a tangier, fluffier result.

• To make it gluten-free, I use a 1-to-1 gluten-free baking flour blend.

• For a fruity twist, I fold in mashed bananas or serve with raspberry compote.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm pancakes in a low oven (about 300 °F / 150 °C) for 5–10 minutes or toast them lightly. The microwave works too—it takes about 20 seconds per pancake, but I prefer the oven for crisp edges.

FAQs

Can I make the batter ahead of time?

I typically mix it just before cooking, but the batter can rest in the fridge for up to an hour. After that, baking powder loses some lift, so pancakes might be slightly less fluffy.

Do I need to sift the cocoa powder?

I sift if it’s lumpy, but if it’s smooth, stirring well works fine. Sifting helps prevent clumps.

Can I use chocolate syrup instead of cocoa powder?

I don’t recommend that—syrup adds too much liquid and sugar, which affects texture. Cocoa powder gives better structure.

How do I know when to flip the pancakes?

I wait until bubbles appear on the surface and the edges look set—usually after 2–3 minutes—then I flip and cook for another minute or two.

Can I make these vegan?

Yes—I swap the egg for a flax or chia “egg” (1 tablespoon ground flax or chia + 3 tablespoons water), use plant-based milk, and use oil instead of butter.

Conclusion

I find these Chocolate Pancakes satisfy my morning sweet craving without being over the top. They’re quick to make, delicious with a variety of toppings, and always a crowd-pleaser—even with picky eaters. Enjoy the rich, fluffy goodness!

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