Chocolate Pancakes Recipe

Why You’ll Love This Recipe

These pancakes are soft and tender with a bold chocolate flavor, thanks to cocoa powder and optional chocolate chips. They cook up beautifully on a griddle and are just as easy to make as traditional pancakes. Stack them high, drizzle with syrup, or top with whipped cream or fruit for a decadent breakfast you’ll crave again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsweetened cocoa powder
baking powder
baking soda
salt
sugar
egg
milk (dairy or non-dairy)
melted butter or vegetable oil
vanilla extract
optional: chocolate chips

Directions

1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in chocolate chips if using.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup of batter for each pancake onto the hot skillet.
7. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until cooked through.
8. Remove from the skillet and repeat with the remaining batter.
9. Serve warm with maple syrup, powdered sugar, fruit, or whipped cream.

Servings and timing

This recipe makes about 8 pancakes and serves 4. It takes approximately 20 minutes from start to finish.

Variations

• Double Chocolate: Use chocolate milk instead of regular milk and add extra chocolate chips.
• Mocha Pancakes: Add 1 teaspoon of instant coffee to the batter for a coffee kick.
• Healthy Version: Use whole wheat flour and reduce the sugar slightly.
• Stuffed Pancakes: Add a spoonful of Nutella or peanut butter in the center while cooking for a gooey surprise.
• Vegan Option: Use a flax egg and plant-based milk, and replace butter with coconut oil or vegan margarine.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, toaster, or warm in a skillet until heated through. You can also freeze them in a single layer, then stack and store in a freezer bag for up to 2 months.

FAQs

Can I make the batter ahead of time?

It’s best to cook the batter fresh, but you can mix the dry and wet ingredients separately and combine them just before cooking.

Can I use Dutch-processed cocoa?

Yes, Dutch-processed cocoa gives a richer chocolate flavor and works well in this recipe.

Why are my pancakes dry?

Be careful not to overmix the batter and don’t overcook them—both can lead to dry pancakes.

Can I add banana or zucchini?

Yes, mashed banana or finely shredded zucchini adds moisture and nutrition. Adjust the flour slightly if needed.

Are these pancakes very sweet?

They’re mildly sweet. You can increase or decrease the sugar to suit your taste or top with sweeter syrups or sauces.

What can I use instead of milk?

Use any plant-based milk like almond, oat, soy, or coconut milk.

Can I make mini pancakes?

Absolutely—just reduce the amount of batter per pancake and cook for a shorter time.

What toppings go best with chocolate pancakes?

Fresh strawberries, raspberries, bananas, whipped cream, powdered sugar, or even chocolate sauce.

How do I make them fluffier?

Use fresh baking powder and don’t overmix. Let the batter rest for 5 minutes before cooking if time allows.

Can I bake the batter into muffins?

With a few tweaks, yes. Add an extra egg and reduce the milk slightly for a thicker batter suitable for muffins.

Conclusion

Chocolate Pancakes are a decadent yet simple way to elevate your breakfast or brunch. With a rich cocoa flavor and soft, fluffy texture, they’re perfect for special mornings or when you just want a sweet start to the day. Customize them with your favorite toppings and enjoy every chocolatey bite.

Chocolate Pancakes Recipe

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Chocolate Pancakes are rich, fluffy, and packed with cocoa flavor—perfect for a special breakfast or brunch treat. These indulgent pancakes are easy to make and customizable with toppings like syrup, whipped cream, or fruit.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8 pancakes (4 servings)
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup milk (dairy or non-dairy)
• 2 tablespoons melted butter or vegetable oil
• 1 teaspoon vanilla extract
• Optional: 1/3 cup chocolate chips

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Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the egg, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
4. Fold in chocolate chips if using.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
6. Pour 1/4 cup of batter per pancake onto the skillet.
7. Cook until bubbles form on the surface (2–3 minutes), then flip and cook another 1–2 minutes.
8. Repeat with remaining batter and serve warm with desired toppings.

Notes

• Let the batter rest for 5 minutes before cooking for fluffier pancakes.
• Use chocolate milk or add espresso powder for extra flavor depth.
• To freeze, cool completely, then layer with parchment paper and store in a freezer-safe bag.

Nutrition

• Serving Size: 2 pancakes
• Calories: 240
• Sugar: 7g
• Sodium: 280mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 34g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 45mg