Chocolate Pancakes are the ultimate breakfast indulgence that turns any morning into a celebration. Rich with cocoa, melted chocolate, and chocolate chips, these pancakes are soft, fluffy, and packed with decadent flavor.
Hi, I’m Jack welcome to my kitchen! I’m the recipe developer and heart behind Cooks Foody, where every dish is designed to bring people together through joy, flavor, and creativity. When it comes to breakfast, I believe it should feel just as special as dessert and these chocolate pancakes are the perfect example.
In this post, I’ll show you how to make the fluffiest, richest chocolate pancakes, share my best cooking tips, and include flavor variations and serving ideas you’ll love.
Why This Chocolate Pancakes Recipe Works
- 🍫 Double the chocolate: cocoa powder + chocolate chips
- ⏱️ Quick & easy: ready in 20 minutes
- 🥞 Perfect texture: light, fluffy, and rich
- 🌞 Versatile: great for breakfast, brunch, or dessert
- 👨👩👧👦 Kid- and adult-approved!
Choosing the Right Ingredients for Chocolate Pancakes
Best Chocolate Choices for This Recipe
- Bittersweet or semisweet chocolate (140g): melts into the batter for bold flavor
- Chocolate chips or chunks: for texture bursts in every bite
Buying Tips
- Choose quality cocoa powder (Dutch-process for richer flavor)
- Use real vanilla extract for depth
Substitutions
- Use almond milk or oat milk for a dairy free version
- Add espresso powder for mocha vibes
Ingredients & Prep for Chocolate Pancakes
Pancake Batter Essentials
- 1 1/3 cups all purpose flour
- 1/4 cup cocoa powder
- 1/3 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tbsp canola or vegetable oil
- 1 tsp pure vanilla extract
Chocolate Boosters
- 140g bittersweet or semisweet chocolate, melted
- 1/2 cup (85g) chocolate chips or chunks
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Step-by-Step Cooking Instructions for Chocolate Pancakes
Pre-Cooking Prep for Chocolate Pancakes
- Melt chocolate and let cool slightly
- In a large bowl, mix dry ingredients (flour, cocoa, sugar, salt, baking powder)
- In another bowl, whisk eggs, milk, cream, oil, and vanilla
- Combine wet and dry ingredients, then stir in melted chocolate and chocolate chips
Cooking Method for Chocolate Pancakes
- Heat a skillet over medium and grease with butter or oil
- Pour 1/4 cup batter per pancake
- Cook 2–3 minutes per side until bubbles form and edges are firm
Doneness Check for Chocolate Pancakes
- Pancakes should puff up and flip easily
- Cooked through with melted chips inside
Resting for Chocolate Pancakes
- Rest pancakes on a warm plate while cooking batches
- Keep covered with foil to stay moist
Pro Tips for Perfect Chocolate Pancakes
Avoiding Dry Pancakes
- Don’t overmix the batter—small lumps are okay
- Cook on medium-low heat for even browning
Tool Recommendations
- Nonstick skillet or electric griddle
- Measuring cups and digital scale for precision
Storage & Reheating
- Store in fridge for up to 3 days
- Reheat in microwave or toaster oven for best texture
Flavor Variations for Chocolate Pancakes
| Variation | Description | Tip |
|---|---|---|
| Spicy Twist | Add 1/4 tsp cayenne or chili powder | Serve with cinnamon whipped cream |
| Mocha Pancakes | Add 1 tsp espresso powder | Top with coffee glaze |
| Berry Delight | Add raspberries or cherries to batter | Pairs well with whipped mascarpone |
Serving Suggestions for Chocolate Pancakes
- 🍓 Top with strawberries, bananas, or toasted nuts
- 🍯 Drizzle with maple syrup, honey, or chocolate sauce
- ☕ Pair with a rich cup of coffee or vanilla latte
FAQs about Chocolate Pancakes
Q: Can I make the batter ahead of time?
A: Yes! Refrigerate for up to 24 hours stir before using.
Q: Are these freezer friendly?
A: Absolutely! Freeze between parchment layers and reheat as needed.
Q: Can I make them gluten free?
A: Use a 1:1 GF flour blend and check baking powder is gluten-free.
Conclusion
These Chocolate Pancakes are the indulgent, melt in your mouth treat that makes every breakfast feel special. Fire up your skillet and try them this weekend you won’t regret it!
Print
Chocolate Pancakes Rich Fluffy & Ready in Just 20 Minutes
- Total Time: 30 minutes
Ingredients
- 1 ⅓ cups (185g) all-purpose flour
- ¼ cup (25g) cocoa powder (I use Dutch-processed)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup (65g) granulated sugar
- 1 cup (240 ml) whole milk
- 3 tablespoons canola or vegetable oil (or 45g melted butter)
- 1 teaspoon pure vanilla extract
- ½ cup (85g) chocolate chips or chunks
- butter or oil , for cooking
Chocolate Ganache Sauce
- 140 g (5 oz.) bittersweet or semisweet chocolate
- ½ cup (120 ml) heavy cream
Instructions
In a large bowl, sift together flour, cocoa powder, baking powder with a fine mesh strainer, and salt (or whisk well with a whisk). Set aside.
In a separate medium bowl, whisk together egg and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined and moistened using a rubber spatula or whisk. Do not over mix. Mix in chocolate chips or chunks. Set batter aside and make the chocolate sauce.
Chocolate sauce: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. You can also melt the chocolate in a stainless steel bowl set over simmering water in a medium saucepain, creating a double boiler. Set aside while making the pancakes. I like to pour it over the pancakes while it’s warm.
Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop ¼ cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.
Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).
- Prep Time: 10 minute
- Cook Time: 20 minutes
Nutrition
- Calories: 376
- Fat: 17g
- Carbohydrates: 51g
- Protein: 8g