Chocolate Pancakes
intro
Fluffy, rich cocoa pancakes studded with melty chocolate chips—an indulgent, 20-minute cozy treat perfect for quick mornings or easy weeknight meals.
Ingredients
Steps
Mix dry ingredients
In a large mixing bowl, combine 190g all-purpose flour, 35g unsweetened cocoa powder, 50g granulated sugar, 8g baking powder, and 1g fine table salt. Whisk vigorously for 30 seconds until fully blended, breaking up all cocoa clumps to create a uniform dark brown dry mix.
Whisk wet ingredients
In a separate medium bowl, crack 2 large shelled eggs, then add 360ml whole milk, 45g of the cooled melted unsalted butter, and 5ml pure vanilla extract. Whisk steadily for 20 seconds until the mixture is smooth, pale golden, and no streaks of separated egg white remain.
Combine pancake batter
Pour the wet mixture into the dry ingredient bowl. Use a rubber spatula to fold the ingredients together for 45 seconds, stopping as soon as no large dry flour patches remain; the batter will be slightly lumpy, do not overmix to avoid tough pancakes. Fold in 85g of the semi-sweet chocolate chips, reserving the remaining 30g for topping.
Preheat cooking surface
Place a non-stick skillet or flat griddle over medium-low heat (160°C / 325°F) and preheat for 3 minutes. Use the remaining 5g (1 teaspoon) of softened butter to lightly grease the surface, wiping off excess with a paper towel to prevent burnt, greasy spots on pancakes.
Cook first pancake side
Scoop 60ml (1/4 cup) portions of batter onto the preheated pan, leaving 5cm (2 inches) of space between each portion to allow for spreading. Cook for 2 to 2.5 minutes, until small bubbles form, pop, and stay open on the batter surface, and the pancake edges look set and slightly matte.
Flip and finish cooking
Use a thin flexible spatula to flip each pancake in one smooth, quick motion. Cook for an additional 1.5 to 2 minutes on the second side, until the pancake springs back instantly when lightly pressed in the center and no wet batter seeps out. Transfer cooked pancakes to a warm plate, repeating with remaining batter and re-greasing the pan lightly between batches.
Serve warm with toppings
Stack 3 pancakes per serving plate, sprinkle with the reserved 30g semi-sweet chocolate chips, and serve immediately while warm, with optional maple syrup, whipped cream, or fresh berries if desired.
Tips
2.Keep cooked pancakes warm by placing them on a wire rack set over a baking sheet in a 95°C (200°F) oven while you cook remaining batches; stacking them directly on a plate traps steam and makes them soggy.
3.If your cocoa powder is hard and clumpy from storage, sift it into the dry ingredients to avoid dry, bitter cocoa lumps in your finished pancakes.
OMG these were SO good! I made them for my kids’ Saturday morning breakfast and they begged for seconds before they even finished their first stack. I added a handful of mini chocolate chips on top right before flipping and it was *chef’s kiss*. So fluffy, not dense at all like other homemade pancake recipes I’ve tried. Total game changer for our weekend brunch rotation!
As someone who burns toast 50% of the time, I was shocked how easy these turned out! 20 minutes total, no fancy equipment, I just used a regular whisk and a nonstick pan. Mine came out a little less fluffy than the photos? Did I overmix the batter maybe?
Made these for my friend’s potluck brunch last weekend and everyone was asking for the recipe! I topped them with whipped cream, strawberry slices, and a drizzle of salted caramel and people were going back for thirds. Will 100% be making these again, they’re foolproof.
Wait has anyone tried making these ahead for meal prep? I usually make a big batch of pancakes on Sunday to reheat for weekday breakfasts for me and my partner, wondering if these hold up in the fridge/freezer?
Y’all. These are the best chocolate pancakes I’ve ever had, no cap. I used dark cocoa powder instead of regular because that’s all I had in the pantry and they were so rich and chocolatey, not overly sweet. My picky toddler even ate two whole pancakes without complaining, which is basically a miracle.
First time ever making pancakes from scratch instead of using a box mix and these turned out perfect! I was so nervous I’d mess them up but the steps were super straightforward, no weird ingredients I had to run to the store for. 10/10, way better than boxed.
These are delicious! I was looking for a weekend treat that didn’t feel super heavy, and these were perfect. I swapped half the all purpose flour for whole wheat and added a scoop of vanilla protein powder, still came out fluffy! Only note is I wish the nutrition info was listed?
Made these for my partner’s birthday breakfast in bed and he said they’re better than the ones we get at our favorite diner down the street! I added a little vanilla extract to the batter and topped with powdered sugar and fresh raspberries. So fluffy, the texture is insane.
Took these to my church potluck last Sunday and they were gone in 10 minutes! I made a double batch because I know how fast potluck food goes, and I still had people asking if there were more left. Only thing is my griddle was a little too hot at first so the first couple were a little burnt on the edges, oops.
Made these at 10pm last night when I was craving something sweet and they hit so different. Super quick to throw together, I didn’t even have to wait for the batter to rest or anything. Topped with Nutella and banana slices, chef’s kiss. No notes, 10/10.
My three boys devoured these! I’ve tried so many fluffy pancake recipes that end up flat and rubbery, but these were perfectly light and chocolatey. I let the kids add their own toppings (sprinkles, syrup, whipped cream, you name it) and it was the easiest Saturday morning activity ever. Will be a staple in our house from now on!