The Best Chocolate Pancake Recipe
Enjoy chocolate bliss with this chocolate pancake recipe. Fluffy stacks of cocoa infused goodness, perfect for a sweet breakfast or brunch treat.
The boys have asked me enough times for chocolate chip pancakes that I finally decided to up our game straight to these homemade chocolate pancakes. And can I tell you, we have not looked back since!
I have been told by our teens that these are the best chocolate pancakes and that they basically taste like chocolate cupcakes, in pancake form. So, if ever there was a recipe review to sway you, I’d say it’s that one!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
What are you waiting for? Make these chocolatey pancakes for the fam this Saturday morning! Place them in a giant stack and call it chocolate cake lol.
These fluffy chocolate pancakes are oozing with enough chocolate flavor to be any chocolate lover’s dream come true. The combination of double chocolate pancakes, gooey chocolate chips and chocolate syrup make them the perfect breakfast treat!
Supplies
- Skillet, griddle or non-stick pan – I really like this white granite non stick pan set, it’s pretty and functional!
- Large sized mixing bowl – this pyrex set is my go-to.
- Measuring cups and spoons – these ones are awesome!
- Rubber spatula – for flipping the pancakes.
- Whisk or spoon – for mixing the batter.
- Paper towel – making clean up a breeze!
Pancake Details
Prep: 5 mins
Cook Time: 10-15 mins
Total: 15-20 mins
Yield: 10-12 pancakes
Ingredients
Here are a few of the simple ingredients that you will need to get started with this chocolate pancake recipe.
- All purpose flour – this is my go-to flour choice for most recipes.
- Unsweetened cocoa powder – used to create the chocolate-y goodness!
- Semi-sweet chocolate chips – white chocolate chips or milk chocolate work too.
- Vanilla extract – for a rich flavor.
- Baking powder – for making the pancakes rise and become fluffy.
- Milk – whatever you have in the fridge works.
- Egg – we are currently loving farm fresh brown eggs.
Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
2. Add wet ingredients to the dry ingredients and whisk until thick but not lumpy.
3. Fold in chocolate chips.
4. Pre heat the skillet on medium heat.
5. Spray the center with cooking spray.
6. Drop 1/4 cup of batter onto the pan using a spoon or ladle.
7. Cook for 2 minutes.
8. Flip once bubbles appear on the top and cook for an additional 2-3 mins until golden brown.
9. Repeat with remaining batter.
10. Serve with whipping cream, extra chocolate chips and a drizzle of chocolate sauce.
Recipe Notes
- Keep the pancakes warm before serving by placing them on a lined baking sheet in an oven set to the lowest temperature. Alternately place them in a covered casserole dish to stay warm.
- Store leftovers in an airtight container in the fridge for 3-5 days.
- Leftover pancakes can be frozen, separate each with parchment paper and place inside of a freezer bag for easy access.
- Reheat pancakes for one minute in the microwave.
Tips and tricks
- If the pan begins to burn the cooking spray, wipe it with paper towel to cool it off and start again. It’s easy for the pan to over heat after repeated use and start to burn the pancakes.
- Make sure the stove is set to medium, this helps prevent the pancakes from burning. If they start to cook too quickly, reduce to medium-low heat.
- Pancake batter should always be thick but not lumpy, avoid over mixing and allow the batter to rest for a few minutes so that the baking powder has time to activate.
- Preheating the frying pan before dropping in the batter will create consistent, fluffy pancakes every time.
- Prevent the pancakes from sticking to the skillet by using non stick cooking spray between batches. Olive oil or melted butter may also be used.
- Do not flip the pancakes until bubbles begin to form and pop. The outer edge should also begin to look more opaque.
Substitutions
Don’t be too quick to run out to the grocery store! Try a few of these substitutions instead…
- Use buttermilk when possible, it tends to create a more moist, fluffy pancake. Whole milk, heavy cream or whatever you have in the fridge works too.
- Real butter is always preferred but margarine or vegetable oil may be used in a pinch.
- Add peanut butter or almond butter to the batter for a peanut butter & chocolate pancake.
- Add to the top of the pancakes: chocolate ganache, fresh berries, maple syrup, caramel sauce. The sky is the limit!
More Pancake Recipes
If you think that these are great then you simply have to try one of these 20+ Pancake Recipe Ideas! There’s a pancake recipe for every palate, even the picky ones…
- Banana Pancakes
- Chocolate Pancakes
- Pumpkin Spice Pancakes
- Mini Pancakes
- Cornmeal Pancakes
- Bisquick Pancakes
- Pancake Skewers
- Copycat Mc Donalds Pancakes
- Blender Banana Oat Pancakes
- Carbquick Pancakes
- Caramel Apple Pancakes
- Grinch Pancakes
- Homemade Maple Syrup
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Recipe
Chocolate Pancake Recipe
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 egg
- 1 Tbsp butter melted
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp vanilla
- 1/4 cup chocolate chips
- Whipping cream
- Chocolate sauce
Instructions
- Mix dry ingredients in a large bowl and create a well in the center.
- Add wet ingredients to the dry ingredients and whisk until thick but not lumpy.
- Fold in chocolate chips.
- Pre heat the skillet on medium heat.
- Spray the center with cooking spray.
- Drop 1/4 cup of batter onto the pan using a spoon or ladle.
- Cook for 2 minutes.
- Flip once bubbles appear on the top and cook for an additional 2-3 mins.
- Repeat with remaining batter.
- Serve with whipping cream, extra chocolate chips and a drizzle of chocolate sauce.
Video
Nutrition
