Chocolate Pancakes just might be the ultimate breakfast comfort food. Rich, fluffy pancakes, packed full of chocolate flavor, make this simple recipe a hit. Your friends and family will rise AND shine when they know a big stack of chocolate pancakes are on the menu.
Reasons You’ll Love This Recipe
Easy To Make – This easy recipe comes together quickly and easily, even when your half asleep!
Chocolate Lover’s Dream – When topped with chocolate syrup, these double chocolate pancakes turn into triple chocolate pancakes, and are sure to cure any chocolate craving! I mean who doesn’t love eating chocolate for breakfast!
Fun To Top – Get creative with toppings! You can top these sweet pancakes with everything from maple syrup to peanut butter!
Make Ahead – These cocoa powder pancakes freeze and reheat easily. You can whip up a big batch and enjoy them all week long.
If you love chocolate, and you love pancakes, then it’s time make the perfect chocolate pancakes. If you need a good reason to get up in the morning, trust me – fluffy pancakes filled with gooey chocolate chips will do the trick! While we love these on a Saturday morning, they really are easy enough to make any day of the week.
Ingredients and Substitutions
Let’s discuss how to make this chocolate pancakes recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full recipe itself (printable), with exact measurements, ingredient amounts and instructions, is found at the bottom of this page.
- All Purpose Flour – All-purpose flour helps create fluffy chocolate pancakes. I have also had success using whole wheat pastry flour. Make sure to measure your flour correctly – give it a stir then spoon it into the measuring cup, then level it off. Don’t scoop the flour with the measuring cup, as it will compact, resulting in more flour than is needed in your recipe, which can lead to dry pancakes.
- Unsweetened Cocoa Powder – This is what gives your pancakes a rich, chocolatey flavor. If desired you can use a dark chocolate cocoa powder for an even more intense chocolate flavor. You can use Dutch-processed cocoa powder or natural.
- Baking Powder – Baking powder is what helps your pancakes rise. Make sure to check the date, expired baking powder simply doesn’t work as well.
- Sugar – Granulated sugar provides sweetness to your pancakes.
- Melted Butter – You can use salted or unsalted butter, and it will need to be melted.
- Buttermilk – Buttermilk helps create tender pancakes, and helps assist with the rise. If you don’t have buttermilk, you can make your own buttermilk substitute.
- Milk – You can use any type of milk you like, I typically use a 2% milk. You could even use chocolate milk!
- Vanilla Extract – I always recommend pure vanilla extract when possible. During the holidays it’s fun to replace this with peppermint extract!
- Salt – just a quarter teaspoon salt helps balance the sweet in this recipe.
- Egg – Egg sizes seem to be shrinking (while prices rising). Make sure you are using a large egg. If possible, using a room temperature egg is ideal, but is not required.
- Chocolate Chip – While you could skip these, for best results and the most chocolatey pancakes, leave them in! I prefer semi-sweet chocolate chips, but you could also use milk chocolate chips, dark chocolate chips or even white chocolate chips. Mini chips are a great choice for getting lots of chocolate in each and every bite.
- Toppings – You can really get creative with what on top of the pancakes! Some delicious options include: chocolate syrup, peanut butter, chocolate ganache, caramel sauce, whipped cream, fresh strawberries, fresh berries, butter, powdered sugar, Nutella – the sky is the limit! We even love them topped with peppermint candy canes at Christmas time for a festive treat!
How To Make Chocolate Pancakes
- In a medium bowl mix together all dry ingredients. Then add wet ingredients and stir just until combined. The batter is thick and lumpy. If desired, add in chocolate chips. Let batter sit for 3-5 minutes.
- Heat pan or griddle over medium heat, and grease lightly with butter or oil.
- Scoop approximately 1/4 cup of pancake batter into the griddle. Mixture may be thick, and if so use spoon to help smooth batter out a bit in the pan.
- Cook until pancakes have bubbles on the top, then flip and cook an additional 30-60 seconds. Repeat with the remaining pancake batter.
- Serve immediately, topped with with whatever toppings you desire.
Recipe Tips and Advice
- Storage – Store pancakes tightly covered in the refrigerator. I place mine in a Ziplock freezer bag. You may want to place a small sheet of wax or parchment paper between pancakes, as they can have a tendency to stick. They keep in the fridge for 3-4 days, or in the freezer for up to two months.
- Double Batch – I almost always double this recipe when I make it, and freeze the leftover pancakes. They are perfect for busy morning breakfasts, served with some eggs and fruit.
- Reheating – You can reheat chocolate pancakes in the microwave, toaster or even in the air fryer. If you are reheating more than a serving or two, you can even place them on a baking sheet ona pop them in the oven for a few minutes at about 325 degrees.
Fluffy Pancake Tips
If you want fluffy chocolate pancakes, make sure your baking powder is fresh, use real buttermilk and do not overmix the batter. Let the batter rest for a few minutes before you start cooking. You will notice the batter puffs up a bit, as air pockets develop. Don’t stir it, you want to keep all those wonderful little air pockets for fluffiest pancakes possible.
More Breakfast Recipes We Love
If you love this recipe, here are some additional ways you can enjoy chocolat for breakfast!
- Chocolate Chocolate Chip Muffins
- Chocolate Banana Smoothie Bowl
- Banana Chocolate Chip Bread
- Breakfast Cookies
- Dark Chocolate Pumpkin Bread
- 1⅓ cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 3 tsp baking powder
- ¼ cup sugar
- ¼ tsp salt
- 3 tbsp butter melted
- 3/4 cups buttermilk if needed you can replace with milk
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 egg
- ½ cup chocolate chips you can leave these out, or use twice as much, your choice!
- In a medium bowl mix together all dry ingredients. Then add wet ingredients and stir just until combined. The batter is thick and lumpy. Fold in chocolate chips. Let batter sit for 3-5 minutes.
- Heat griddle over medium heat and grease lightly with butter or oil.
- Scoop approximately 1/4 cup of pancake batter into the griddle. Mixture may be thick, and if so use spoon to help spread the batter out a bit in the pan. Cook until pancakes have bubbles on the top, then flip and cook an additional 30-60 seconds. Repeat with the remaining pancake batter.
- Serve immediately, topped with powdered sugar, chocolate sauce, butter, syrup or fresh fruit.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.