Who can resist the siren call of chocolate pancakes? If your breakfast doesn’t include a generous stack of these cocoa-infused delights, is it even breakfast at all? Today, we’re diving fork-first into the realm of irresistible decadence with our sinfully delicious chocolate pancakes recipe. Get ready to flip, stack, and indulge your way to breakfast heaven!
Why You’ll Love These Easy Pancakes
- Easy: These are what we would consider a beginner recipe, but also one that experienced cooks will love.
- Freezer Friendly: You can freeze leftovers for up to two months.
- Family Favorite: My teenager said these are so special that he’s going to request them monthly!
We’re not new to pancakes in this household. In fact, we have over 40 pancake and waffle recipes on this sight right now, but these chocolate pancakes have recently shot to the top of the favorites. On Sunday’s we make my classic buttermilk pancakes, but with the start of school it was decided we needed something a little sweeter.
They taste like a sweet indulgence, with a deep chocolatey undertone that’s balanced by the familiar, slightly sweet pancake taste. It’s a harmonious combination that’s both comforting and indulgent, making them a delightful treat for breakfast or brunch. The chocolate chips, if used, add bursts of molten chocolate goodness that take each bite to a whole new level of deliciousness. In short, chocolate pancakes taste like a heavenly morning hug for your taste buds!
Chocolate Pancake Ingredients
This recipe calls for most of the same ingredients of other pancake recipes with just a few exceptions. Here is what you will need to make this recipe:
- Flour: I’ve only used all-purpose flour.
- Cocoa Powder: You can use either classic cocoa or dark cocoa with equally tasty results.
- Baking Powder: I always like to suggest double checking the expiration date on your leavening agents. They should be replaced about six months after opening for the best results.
- Salt: Just a pinch to help elevate the chocolate flavor.
- Eggs: Three large eggs work to give the pancakes a little lift while providing structure at the same time.
- Sugar: Granulated sugar works best.
- Milk: Tested with fat free, 2% and whole milk. All work great.
- Vanilla: Helps to enhance the chocolate goodness.
- Butter: Unsalted butter, but if you need to use salted just skip the added salt called for in this recipe.
- Chocolate Chips: We really prefer chopped chocolate or mini chocolate chips.
Chocolate Pancakes Recipe
Super simple to make and can even be made in advance!
- PREP: Melt the butter and set aside for later.
- DRY INGREDIENTS: Combine the flour, cocoa powder, baking powder, and salt in a small mixing bowl, or measuring cup, and gently whisk to combine. Set aside.
- BATTER: Place the eggs and sugar in a large mixing bowl. Whisk vigorously until combined, about 1 minute. Add the dry ingredients, milk, and vanilla. Mix another 30 seconds, or until combined. Stir in the melted butter and chocolate chips.
- COOK: Heat a skillet over low heat. Mist with cooking spray or butter. Scoop 1/2 cup of batter onto the pan and allow to cook for 1-3 minutes, or until you see the edges begin to lift and bubbles form on the top of the pancake. Gently flip and cook another 30 seconds to 1 minute or until cooked through.
- ENJOY: Repeat with the remaining batter and enjoy with syrup, berries, or whipped cream.
- Skillet: I like to use an electric skillet (affiliate) when cooking pancakes. You have a little more control over the temperature and you can make more at one time.
- Batter Dispenser: Is this necessary? No. Does a pancake batter dispenser (affiliate) speed up the process and reduce waste? Yes!
- Spatula: I like to use a flexible spatula (affiliate) when making pancakes. The one I use is made with silicone, which allows it to slide easily under each cake for flipping.
Absolutely! You can use dark, milk, or even white chocolate chips, depending on your sweet tooth.
Yes, you can prepare the batter the night before and store it in the fridge for a quick morning pancake fix.
Fresh berries, whipped cream, and a drizzle of maple syrup make a heavenly combination, or go wild with ice cream for dessert-like breakfast!
Absolutely! Allow them to cool, then stack with parchment paper in between and freeze in an airtight container for up to a month. Reheat in the toaster or microwave when ready to enjoy.
Make sure not to overmix the batter. A few lumps are okay; overmixing can lead to dense pancakes. Also, let the batter rest for a few minutes before cooking for fluffier results.
- 1½ cups all-purpose flour
- 6 tablespoons cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 3 tablespoons granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
- 1 cup mini chocolate chips
- Combine the flour, cocoa powder, baking powder, and salt in a small mixing bowl, or measuring cup, and gently whisk to combine. Set aside.
- Place the eggs and sugar in a large mixing bowl. Whisk vigorously until combined, about 1 minute.
- Add the dry ingredients, milk, and vanilla. Mix another 30 seconds, or until combined. Stir in the melted butter and chocolate chips.
- Heat a skillet over low heat. Mist with cooking spray or butter. Scoop 1/2 cup of batter onto the pan and allow to cook for 1-3 minutes, or until you see the edges begin to lift and bubbles form on the top of the pancake. Gently flip and cook another 30 seconds to 1 minute or until cooked through.
- Repeat with the remaining batter and enjoy with syrup, berries, or whipped cream.