Indulging in a stack of warm, fluffy chocolate pancakes is like wrapping yourself in a cozy blanket of chocolatey goodness. These pancakes are a decadent twist on a classic breakfast favorite, taking just about 30 minutes from prep to plate. The rich cocoa flavor and gooey chocolate chips make them irresistibly delicious, ensuring you’ll keep coming back for more.
This recipe is perfect for anyone craving a sweet breakfast treat or looking to impress guests at brunch. They’re ideal for lazy weekend mornings or special occasions like birthdays. You can make the batter ahead of time and store it in the refrigerator for up to 24 hours.
Why You’ll Love This Recipe
- The dark cocoa powder creates an intense chocolate flavor that elevates every bite.
- The chocolate sauce adds a sumptuous finishing touch that’s warm and gooey.
- Quick to make, this recipe is ready in just 30 minutes.
- With chocolate chips melted in, these pancakes are an indulgent treat for chocolate lovers.
What You’ll Need
Gather these simple ingredients to create your delicious chocolate pancakes.
For the Pancakes
1 1/3 cups (185g) all-purpose flour
1/4 cup (25g) cocoa powder, Dutch-processed preferred
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
1/3 cup (65g) granulated sugar
1 cup (240 ml) whole milk
3 tablespoons canola or vegetable oil (or 45g melted butter)
1 teaspoon pure vanilla extract
1/2 cup (85g) chocolate chips or chunks
Butter or oil, for cooking
For the Chocolate Sauce
140 g (5 oz.) bittersweet or semisweet chocolate
1/2 cup (120 ml) heavy cream
Use melted butter for a richer flavor.
Substitutions & Swaps
- Whole milk can be replaced with almond milk.
- Canola oil may be substituted with coconut oil.
- Brown sugar works well instead of granulated sugar.
- Dutch-processed cocoa gives the best flavor, but regular cocoa will suffice.
How to Make It
Let’s get started on whipping up these delicious pancakes!
Sift dry ingredients
In a large bowl, sift together flour, cocoa powder, baking powder, and salt using a fine mesh strainer. If you don’t have a strainer, whisk the ingredients well to combine. Set aside.
Whisk wet ingredients
In a separate medium bowl, whisk together eggs and sugar until well combined. Add in the milk, oil (or melted butter), and vanilla extract until smooth.
Combine wet and dry
Pour the wet mixture into the bowl of dry ingredients. Using a rubber spatula or whisk, stir just until combined and moistened, being careful not to over-mix. Gently fold in the chocolate chips or chunks and set the batter aside.
Prepare the chocolate sauce
In a medium heatproof bowl, combine bittersweet chocolate and heavy cream. Microwave in 20- to 30-second increments, stirring in between, until melted and smooth. Alternatively, melt the chocolate using a double boiler method over simmering water. Set aside while making the pancakes.
Cook the pancakes
Heat a griddle or skillet over medium heat and coat it with butter or oil. For each pancake, drop 1/4 cup of batter onto the skillet. Cook for 1-2 minutes until you see bubbles on the surface and the bottom appears set. Carefully flip and cook for another 1-2 minutes. Transfer the pancakes to a plate and cover loosely with aluminum foil to keep them warm. Repeat, coating the skillet with butter or oil as needed.
Serve with chocolate sauce
Serve your delicious pancakes immediately with the warm chocolate sauce drizzled over the top (rewarm in the microwave if necessary).
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, freeze for up to 2 months for later use.
Reheat: Microwave for 30-45 seconds or until heated through.
Tips for Best Results
- Don’t over-mix the batter; lumps are okay.
- Use a non-stick skillet for easier flipping.
- Keep an eye on the pancakes; they cook quickly.
- Melted chocolate sauce is best when served warm.
Serving Suggestions
- Pair these pancakes with fresh berries for a fruity contrast.
- Serve with whipped cream for added creaminess.
- Enjoy with a hot cup of coffee or cocoa for a cozy breakfast experience.
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