Chocolate Pancakes

There’s something magical about the aroma of chocolate pancakes wafting through the kitchen, instantly transporting you to a cozy breakfast nook. These Chocolate Pancakes are easy to whip up in just 30 minutes, making them a delightful treat to elevate any morning meal. Their rich, velvety texture combined with the sweetness of chocolate makes them a favorite for anyone craving a sweet start to the day.

This recipe is perfect for families, brunch get-togethers, or lazy weekends when you want to indulge. You can easily prepare the batter ahead of time and store it in the fridge, ensuring a quick and effortless cooking experience when you’re ready to serve up this delicious dish.

Why You’ll Love This Recipe

• The pancakes are wonderfully fluffy and moist, thanks to the cocoa powder and chocolate.
• You can customize the chocolate sauce to your liking, making each serving unique.
• They are quick to prepare, taking only about 30 minutes from start to finish.
• Chocolate chips add a delightful burst of flavor in every bite.

What You’ll Need

Gather the following ingredients to create these delicious pancakes.

For the Pancakes

• 1 1/3 cups (185g) all-purpose flour
• 1/4 cup (25g) cocoa powder, Dutch-processed preferred
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/3 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
• 1/2 cup (85g) chocolate chips or chunks
• Butter or oil, for cooking

For the Chocolate Sauce

• 140 g (5 oz.) bittersweet or semisweet chocolate
• 1/2 cup (120 ml) heavy cream

Use vegetable oil for a neutral flavor.

Substitutions & Swaps

• Whole milk can be replaced with almond milk for a dairy-free version.
• Canola oil can be swapped with melted coconut oil.
• Granulated sugar may be replaced with brown sugar for extra richness.
• Dutch-processed cocoa can be substituted with unsweetened cocoa powder.

How to Make It

Follow these simple steps for perfectly fluffy chocolate pancakes.

1. Sift

In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set the mixture aside.

2. Whisk

In a separate medium bowl, whisk together eggs and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract.

3. Combine

Pour the wet ingredients into the dry ingredients, stirring just until combined. Avoid over-mixing to keep the pancakes light and fluffy. Fold in the chocolate chips or chunks.

4. Make the Sauce

In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, stirring between each, until melted and smooth. You can also create a double-boiler setup to melt the mixture over simmering water.

5. Cook

Heat a griddle or skillet over medium heat and coat with butter or oil. For each pancake, drop 1/4 cup of batter onto the skillet. Cook for 1-2 minutes, until the surface bubbles and the bottom looks done. Carefully flip and cook for another 1-2 minutes.

6. Serve

Transfer cooked pancakes to a plate and cover loosely with aluminum foil to keep warm. Top with warm chocolate sauce (rewarm if necessary) and serve immediately.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, pancakes freeze well for up to 2 months.
Reheat: Microwave for 20-30 seconds or until heated through.

Tips for Best Results

• Ensure the griddle is properly heated before adding the batter for even cooking.
• Use a measuring cup for consistent pancake sizes.
• Adjust the heat as necessary to avoid burning the pancakes.
• Experiment with adding nuts or fruits to the batter for a unique twist.

Serving Suggestions

• Top the pancakes with fresh berries for a fruity contrast.
• Serve with whipped cream for an indulgent treat.
• Pair with bacon or sausage for a savory addition.