There’s nothing quite like waking up to the aroma of rich, chocolatey pancakes sizzling on the griddle. Whether it’s a cozy weekend brunch, a special treat for a loved one, or just a way to satisfy those chocolate cravings, these chocolate pancakes are pure indulgence. They’re soft, fluffy, and packed with deep cocoa flavor, making them perfect for chocolate lovers.
Chocolate pancakes bring a luxurious twist to a classic breakfast staple. They pair beautifully with fresh berries, a drizzle of syrup, or even a dollop of whipped cream. If you’ve ever wanted an excuse to enjoy chocolate first thing in the morning—this is it!
Why You’ll Love This Recipe
- Rich Chocolate Flavor – These pancakes are made with real cocoa powder, giving them a deep and satisfying chocolate taste.
- Light and Fluffy Texture – Even though they’re packed with chocolate, they remain soft and airy.
- Perfect for Special Occasions – Great for Valentine’s Day, birthdays, or any time you want to make breakfast extra special.
- Easy to Make – Just a few simple ingredients, one bowl, and minimal effort are needed to whip up this delicious treat.
- Versatile Toppings – Top with fruit, syrup, or even a little melted chocolate for an extra decadent touch.
Ingredients You’ll Need
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180ml) milk
- 1 large egg
- 2 tablespoons (30g) unsalted butter, melted
- 1 teaspoon vanilla extract
How to Make Chocolate Pancakes
Step 1: Prepare the Batter
Start by whisking together the dry ingredients in a large bowl—flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures an even distribution of ingredients, so every bite is full of balanced flavor.
In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix! A few lumps are perfectly fine and will keep the pancakes fluffy.
Step 2: Heat the Pan
Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a small amount of oil. You’ll know the pan is ready when a drop of water sizzles upon contact.
Step 3: Cook the Pancakes
Pour about ¼ cup of batter onto the skillet for each pancake. Let them cook until small bubbles form on the surface, about 2-3 minutes. Flip them carefully and cook for another 1-2 minutes until they are cooked through.
Step 4: Serve and Enjoy
Stack the pancakes on a plate and top them with your favorite toppings. Drizzle with maple syrup, sprinkle with chocolate chips, or add a handful of fresh berries for a burst of freshness.
Helpful Tips
- Don’t Overmix the Batter – Stir just until the ingredients are combined to keep the pancakes light and fluffy.
- Adjust the Heat if Needed – If your pancakes are browning too quickly, lower the heat slightly to cook them evenly.
- Use Room Temperature Ingredients – This helps the batter mix more smoothly and results in a better texture.
- Make It Extra Chocolatey – Stir in some chocolate chips for even more melty goodness.
- Keep Pancakes Warm – Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while finishing the batch.
Details
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 6 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Notes
- If you prefer a slightly less sweet pancake, reduce the sugar slightly.
- These pancakes taste great with a bit of peanut butter or Nutella spread on top!
- You can substitute the milk with a non-dairy alternative like almond or oat milk.
Nutritional Information (Per pancake, without toppings)
- Calories: ~160
- Carbohydrates: 22g
- Protein: 4g
- Fat: 6g
- Sugar: 7g
Frequently Asked Questions
Can I Make These Pancakes Ahead of Time?
Yes! You can make a batch and store them in the fridge for up to 3 days. Simply reheat in the microwave or toaster for a quick breakfast.
Can I Freeze Chocolate Pancakes?
Absolutely! Let the pancakes cool completely, then place them in an airtight container with parchment paper between each pancake. Freeze for up to 2 months. To reheat, pop them in the toaster or microwave.
Can I Make These Pancakes Without Eggs?
Yes! You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute.
What Are the Best Toppings for Chocolate Pancakes?
Chocolate pancakes pair beautifully with sliced bananas, strawberries, whipped cream, honey, or a dusting of powdered sugar. For a more indulgent treat, try a drizzle of chocolate syrup.
Storage Instructions
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze with parchment paper between each pancake for up to 2 months.
- Reheating: Microwave for 20-30 seconds or warm in a skillet over low heat.
Related Recipes
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Conclusion
These chocolate pancakes are a simple yet decadent way to make breakfast feel extra special. Whether you enjoy them on a lazy Sunday morning or surprise your family with a midweek treat, they’re sure to be a hit. Give them a try, and don’t forget to pile on your favorite toppings!
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Decadent Chocolate Pancakes
Description
There’s nothing quite like waking up to the aroma of rich, chocolatey pancakes sizzling on the griddle. Whether it’s a cozy weekend brunch, a special treat for a loved one, or just a way to satisfy those chocolate cravings, these chocolate pancakes are pure indulgence. They’re soft, fluffy, and packed with deep cocoa flavor, making them perfect for chocolate lovers.
Chocolate pancakes bring a luxurious twist to a classic breakfast staple. They pair beautifully with fresh berries, a drizzle of syrup, or even a dollop of whipped cream. If you’ve ever wanted an excuse to enjoy chocolate first thing in the morning—this is it!
Ingredients
- 1 cup (125g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (180ml) milk
- 1 large egg
- 2 tablespoons (30g) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
Start by whisking together the dry ingredients in a large bowl—flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures an even distribution of ingredients, so every bite is full of balanced flavor.
In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix! A few lumps are perfectly fine and will keep the pancakes fluffy.
Place a non-stick skillet or griddle over medium heat. Lightly grease it with butter or a small amount of oil. You’ll know the pan is ready when a drop of water sizzles upon contact.
Pour about ¼ cup of batter onto the skillet for each pancake. Let them cook until small bubbles form on the surface, about 2-3 minutes. Flip them carefully and cook for another 1-2 minutes until they are cooked through.
Stack the pancakes on a plate and top them with your favorite toppings. Drizzle with maple syrup, sprinkle with chocolate chips, or add a handful of fresh berries for a burst of freshness.
Notes
- If you prefer a slightly less sweet pancake, reduce the sugar slightly.
- These pancakes taste great with a bit of peanut butter or Nutella spread on top!
- You can substitute the milk with a non-dairy alternative like almond or oat milk.