Fluffy and airy, these Chocolate Pancakes Recipes are a great excuse to get you jumping out of bed! Easy pantry staples paired with melty chocolate chips make every single bite a dream. Looking for even more no-fuss breakfast ideas? You can’t go wrong with these Protein Waffles, some homemade Cinnamon Rolls, or some indulgent Nutella Crescent Rolls.

Chocolate Chip Pancakes

Starting a morning off with a stack of fresh pancakes is utter bliss, but having a plate set in front of you of double chocolate pancakes? Really, it gets no better than that! Quick and so easy, this recipe requires little effort. And more often than not, I’ll double the recipe to freeze some extra to pull out for breakfasts later on. There is something so especially rewarding about waking up early on a Saturday morning to the smell of homemade flapjacks, but having a store of freezer pancakes to pop into the oven or toaster makes for an equally wonderful weekday morning. And if you’re really in a rush, you could easily double the recipe and make simple sheet pan pancakes for an even quicker option.

These low carb pancakes recipe always turn out perfect: fluffy inside and lightly crisp edged, and the chocolate is rich. Serve warm with maple syrup drizzled on top, chocolate sauce, or peanut butter. Enjoy with fresh berries, powdered sugar, or whipped cream for a decadent breakfast or brunch treat!

More easy breakfast recipes that you might love.
Protein Waffles
Homemade Cinnamon Rolls
Nutella Crescent Rolls.

Ingredients/shopping list Chocolate Pancakes Recipes

Milk: Any milk works, be it dairy or plant-based. Whole milk, which contains more fat, creates a tender crumb and richer texture within the pancake.

Egg: This is the binding agent for your pancake, so do not even think of skipping this.

Melted Butter: Adds moisture and richness to the pancake. I am sticking to unsalted butter here, but you can definitely use canola or vegetable oil if you prefer.

Vanilla Extract: The sweet aroma lifts the flavor of your pancakes to a whole new level.All-purpose flour acts as the backbone of this pancake, giving structure yet keeping it soft and light.

Unsweetened Cocoa Powder: Adds that deep dark chocolate flavor and color. Works well with both Dutch-processed and natural cocoa. Sugar to sweeten up the pancakes to the taste desired. Baking

Powder: This is used as a leavening agent to help the rising of the pancakes, making them fluffy and thick.

Chocolate Chips: Sprinkled throughout, these give bursts of melty chocolate goodness for extra flavor and texture!

How to Make Homemade Chocolate Pancakes Recipe

Step 1: In a medium bowl, combine flour cocoa powder, sugar, and baking powder. Whisk the dry ingredients together.

Step 2: In a large bowl, add the milk, egg, butter, and vanilla and mix well.

Step 3: Add dry ingredients to wet ingredients, stirring until just combined. Careful not to overmix-just want no dry lumps remaining. Fold in chocolate chips.

Step 4: Drop onto a preheated hot skillet or griddle. Cook for 2 minutes over medium heat until pancake begins to bubble. Flip and cook another 1-2 minutes.

Variations

1: Cocoa Powder: If sweetened cocoa powder is what you have on hand, go ahead and use it, but be sure to reduce the added sugar accordingly.

2: Chocolate Chips: You can choose from semi-sweet, milk chocolate, dark chocolate, or even white chocolate chips—any variety will work perfectly!

3: Gluten-Free Option: Swap in gluten-free 1:1 all-purpose flour or oat flour to make gluten-free chocolate pancakes.

4: Dairy-Free Milk: Almond milk, soy milk, or oat milk are great dairy-free alternatives.

5: Lower Calorie Option: Substitute butter or oil with unsweetened applesauce for a lighter version.

6: Mocha Twist: Add a tablespoon of espresso powder for a deeper, mocha-infused flavor.

Tips

• Spoon and level the flour to measure correctly. For the most accurate amount, use a kitchen scale. It’s the best way to ensure your pancakes are light and fluffy, and not too dense.
• Overmixing of the batter must be avoided. You will not want to lose any of the trapped air formed by the activated baking powder.
• You can rest your batter. Once you incorporate the chocolate chips, you can let the batter stand for a couple of minutes to bubble a little.
• Grease the pan. Yeah-even if it’s a nonstick surface! The butter or spray will help brown the outside and form that crispy outer edge.
• Double or triple the recipe to make more.

FAQ’s

How to Store Chocolate Pancakes:
Store any leftover chocolate pancakes by storing them in an airtight container. For day one, you are free to keep them out on a plate, covered with a paper towel for convenient snacks. Once cooled completely, transfer to an airtight container and store in the refrigerator for up to 4 days.

Do I Freeze Leftover Pancakes?
Yes, chocolate pancakes freeze beautifully and will keep for months. I suggest separating them with layers of parchment paper so you can easily remove just one or two at any time.

How to Heat Chocolate Pancakes:
Just pop them in the microwave for 20-second intervals until warmed through for a soft and warm pancake, or toss them into the toaster if you prefer them a little crisper.

Best Toppings for Chocolate Pancakes:
Well, the options are endless! Some classic toppings include maple syrup, a pat of butter, chocolate or caramel sauce, strawberry sauce, or a dollop of whipped cream. A sprinkle of powdered sugar is quick-or for something a little lighter, try nut butter or fresh fruit. The list goes on!