These Chocolate Pancakes are every chocolate lovers’ dream plus they’re just as easy to make as any pancake breakfast! Top these delightfully fluffy, rich, and tasty pancakes with my chocolate ganache syrup, fresh fruit, whipped cream, or whatever you like most!
Chocolate Pancakes Recipe
Are pancake breakfasts a weekend ritual in your home? They are here! So I’m always making fun, new flavors of pancakes to try out. This one is a winner, with enthusiastic thumbs up received between gooey, chocolatey bites!
My chocolate pancakes are just as simple as any homemade pancakes, and turn out delightfully fluffy and so incredibly tasty without being overly sweet. OK, the chocolate syrup might make it a less-than-healthy breakfast but when served with juicy, fresh berries it balances out for the decadent breakfast pancakes.
Any which way you serve them, your family is sure to love these pancakes!
What Are Chocolate Pancakes
Chocolate pancakes are pancakes made with chocolate added to the pancake batter. Ready made pancake mixes like Bisquick, Krusteaz, Aunt Jemima, Hungry Jack, King Arthur Flour, and Kodiak can also be modified for these rich and delicious pancakes!
Can You Make Chocolate Pancakes with Cocoa Powder
Yes! You most definitely can, and it is the easiest of methods! It’s exactly the way that I am making this chocolate pancake recipe.
Melting chocolate to add to your batter means adjusting your dry to wet ingredient ratio a bit more than the much simpler addition of cocoa powder.
How To Make Chocolate Pancakes with Chocolate Syrup
Gather together your base ingredients, plus the heavy cream and semi-sweet chocolate chips if you are opting to top this towering stack of chocolate pancakes off with my easy chocolate syrup. The batter comes together quickly and very easily, and is really just as easy to make as any pancakes!
You will need the following ingredients:
- Dry Ingredients – All-purpose flour, sugar, baking powder, baking soda, and salt. The basics for any pancake! The right combination of ingredients, not over-mixing the batter, and allowing the batter to rest for a few minutes before cooking will ensure light and fluffy pancakes.
- Wet Ingredients – Milk and an egg. Just enough that you will get a batter with perfect consistency!
- Butter – I am using unsalted butter that has been melted and allowed to cool. If using salted butter, omit the additional salt in the recipe card below. Don’t skip the butter as it adds to the richness of these delicious pancakes!
- Cocoa – Cocoa powder brings the chocolate flavor to these pancakes. You can use any variety of cocoa powder that you like best, and of course, the better the quality the more flavorful your pancakes will be.
- Vanilla Extract – Just a touch of vanilla extract to really highlight the chocolate flavor! If you love coffee in your chocolate baking, the vanilla amount can be swapped out for brewed coffee as well.
Some great batter stir-ins include chocolate chips, crushed nuts, a tablespoon of peanut or almond butter, or freeze dried strawberry pieces.
Now that all of your ingredients are gathered, follow these instructions to make homemade chocolate pancakes from scratch:
Make the Pancake Batter
- In a large mixing bowl, add the dry ingredients and whisk to combine thoroughly.
- Make a well in the center of the dry ingredients and add the wet ingredients.
- Mix the batter just enough to fully absorb the flour and set aside.
- Heat a skillet or large non-stick frying pan to medium heat with a light coating of coconut oil or non-stick cooking spray. Add a 1/4 cup portion of batter, spreading outward into a circle shape if needed. Cook for about 1 – 2 minutes until bubbles form, then flip the pancake to cook the other side for another minute.
- Remove from heat when done and continue cooking pancakes until batter is gone, or your desired number of pancakes is ready. Place cooked pancakes on a plate and cover loosely with aluminum foil or a kitchen towel to keep warm until ready to serve.
- Heat the heavy cream in the microwave ( or on the stovetop in a small saucepan ) to just under boiling, or about 200ºF ( 93ºC ). Pour the heated cream over the semi-sweet chocolate chips. Wait one minute, then stir until creamy. Adjust with small additions of heavy cream until pourable, if needed.
Serve your pancakes with my chocolate ganache syrup, maple syrup, fresh fruit, mini marshmallows, whipped cream, or peanut butter for an amazing Saturday or Sunday morning breakfast!
More Tasty Breakfast Ideas
- Apple Cider Pancakes with Caramel Apple Syrup
- Lobster Breakfast Sandwich
- Cinnamon Rolls with Icing
- Chocolate Chip Banana Nut Bread Pudding
- Leftover Prime Rib Hash
- Raspberry Cream Buttermilk Crepes
- 2 cups all-purpose flour
- 1/4 cup cocoa
- 1/4 cup sugar
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups milk
- 1/4 cup butter (unsalted - melted and cooled)
- 1 large egg
- 2 tsp vanilla extract
- 8 oz semi-sweet chocolate chips
- 1 cup heavy cream
- In a large mixing bowl, add the dry ingredients and whisk to combine.
- Make a well in the center of the combined dry ingredients, then add the wet ingredients (milk, butter, egg, and vanilla extract).
- Mix just enough so that the flour is incorporated into the wet ingredients and you have a slightly lumpy batter. Set aside.
- Lightly coat a large skillet or non-stick frying pan coconut oil or non-stick cooking spray and bring the skillet to medium heat.
- Drop pancake batter into the skillet using a 1/4 cup scoop (most ladle portions are this size) and push the batter outward into a circle if needed. Heat for about 1-2 minutes, or until bubbles are forming and the bottom is slightly browned. Your spatula should slide easily under the edges when the pancakes are ready to flip.
- Flip the pancakes when ready, and cook on the second side for about one minute. Transfer to a plate and cover loosely with aluminum foil or kitchen towel to keep warm while repeating with additional pancakes.
- Place your 1 cup portion of heavy cream into the microwave and heat to just under boiling, about 200 degrees F (93 degrees C). You will see small bubbles forming at this temperature.
- Pour the heated heavy cream over the semi-sweet chocolate chips and give it a minute to melt the chips before stirring. Stir after a minute, and continue stirring until the chocolate sauce is smooth. *If your sauce is too thick, add small drizzles of heavy cream until the consistency is smooth and pourable.
More Great Chocolate Recipes from our Friends During Choctoberfest!
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!