Chocolate Pancakes Recipes
This Chocolate Pancakes recipe delivers light, fluffy, and decadent pancakes made with pantry staples like cocoa powder and chocolate chips. Perfect for breakfast or brunch, these pancakes are rich in flavor and easy to prepare. They can be made ahead, frozen, and reheated for a quick, delicious treat. Top them with your favorite toppings like maple syrup, whipped cream, fresh berries, or chocolate sauce for an indulgent start to your day. Gluten-free, dairy-free, and low-calorie variations are also available.
Ingredients
- 1¼ cups milk
- 1 large egg
- ¼ cup butter ,melted
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ cup chocolate chips
Instructions
- In a large mixing bowl, add milk, egg, butter, and vanilla. Mix well.
- 1¼ cups milk, 1 large egg, ¼ cup butter,1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, cocoa powder, sugar, and baking powder.
- 1 ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 3 tablespoons sugar, 2 teaspoons baking powder
- Add in the dry ingredients into wet and mix only until a few large lumps of dry ingredients remain–don't overmix, or the pancakes will be less fluffy.
- Fold in chocolate chips.
- ½ cup chocolate chips
- Heat a big non-stick skillet or griddle over medium heat.
- Butter or use non-stick cooking spray to grease the pan.
- Pour ¼ cup of the batter onto the pan.
- Cook for 2 minutes on the first side or until the pancake begins to bubble.
- Flip the pancake and then cook an addition 1-2 minutes until cooked through.
- Keep pancakes warm in oven set at under 200° F for under 30 minutes.
- Top with fresh strawberries, raspberries, blueberries, chocolate chips, and/or whipped cream.
Notes
Refrigerate in an airtight container for up to 3 -4 days. Freeze up to 2 months in a freezer friendly bag.
Measure the flour using the spoon and level with a knife method so the pancakes are dry.*
Use gluten free on-to-one flour or oat flour for gluten free pancakes.*
Use milk of choice or non-dairy milk like almond milk, soy milk or oat milk.*
Substitute canola oil for the butter.
Either use natural unsweetened cocoa powder or Dutch process cocoa powder.
For lower fat pancakes, replace the butter with unsweetened applesauce.
Measure the flour using the spoon and level with a knife method so the pancakes are dry.*
Use gluten free on-to-one flour or oat flour for gluten free pancakes.*
Use milk of choice or non-dairy milk like almond milk, soy milk or oat milk.*
Substitute canola oil for the butter.
Either use natural unsweetened cocoa powder or Dutch process cocoa powder.
For lower fat pancakes, replace the butter with unsweetened applesauce.