These chocolate pancakes are every chocolate lover's 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! Any way you serve them, your family is sure to love these decadent pancakes!
Easy 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!
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🥘 Chocolate Pancakes Ingredients
These chocolate pancakes are made with a few common ingredients that you might already have in your pantry! The key to this recipe is to not over-mix the batter and allow it to rest for a few minutes before cooking.
Chocolate Pancakes
- All-Purpose Flour - 2 cups of all-purpose flour or use an all-purpose flour substitute.
- Cocoa - ¼ cup of cocoa.
- Sugar - ¼ cup of granulated sugar.
- Baking Soda - ¼ teaspoon of baking soda or use a baking soda substitute.
- Baking Powder - 4 teaspoons of baking powder or use a baking powder substitute.
- Salt - ¼ teaspoon of salt.
- Milk - 1 ¾ cups of milk or use a milk substitute.
- Butter - ¼ cup of unsalted butter (melted and cooled) or use a butter substitute.
- Egg - 1 large egg or use an egg substitute.
- Vanilla Extract - 2 teaspoons of vanilla extract or use a vanilla extract substitute.
Chocolate Syrup
- Chocolate Chips - 8 ounces of semi-sweet chocolate chips.
- Heavy Cream - 1 cup of heavy cream or use a heavy cream substitute.
You could also try some great batter stir-ins like crushed nuts, a tablespoon of peanut or almond butter, or freeze-dried strawberry pieces!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Pancakes
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!
1 batch of pancake batter will make around 8 servings! This will depend on how big you end up making the pancakes.
Make the Pancake Batter
- Combine dry ingredients. In a large mixing bowl, add the dry ingredients (2 cups (250 grams) of all-purpose flour, ¼ cup (22 grams) of cocoa, ¼ cup (50 grams) of sugar, ¼ teaspoon (1 gram) of baking soda, 4 teaspoons (20 grams) of baking powder, ¼ teaspoon (1 gram) of salt) and whisk to combine thoroughly.
- Add wet ingredients. Make a well in the center of the dry ingredients and add the wet ingredients (1 ¾ cups (414 milliliters) of milk, ¼ cup (237 milliliters) of melted butter, 1 large egg (57 grams), 2 teaspoons (10 milliliters) of vanilla extract).
- Mix batter. Mix the batter just enough to fully absorb the flour and set aside.
- Cook pancakes. 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 ¼ 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.
- Continue cooking. 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.
Chocolate Syrup
- Make the chocolate sauce. Heat the 1 cup (240 milliliters) of heavy cream in the microwave (or on the stovetop in a small saucepan) to just under boiling, or about 200ºF (93ºC).
- Combine ingredients. 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.
🍽️ What To Serve With
Serve your pancakes with my chocolate icing, honey syrup, a fresh fruit salad, mini marshmallows, whipped cream, or peanut butter for an amazing Saturday or Sunday morning breakfast!
For more tasty side ideas to pair with your chocolate pancakes, check out my full article on what to serve with pancakes!
💭 Angela's Tips & Recipe Notes
- Although I used semi-sweet chocolate chips to make the syrup, you can use any of your favorite types of chips. Dark chocolate or milk chocolate would be delicious too!
- If your chocolate ganache sauce is too thick, add small drizzles of heavy cream until the consistency is smooth and pourable.
- It's important to not overmix the pancake batter. This will help prevent your pancakes from losing their fluffiness. For more information, I made a complete guide on how to make pancakes fluffier!
- Rest your pancake mix for at least 15 minutes before cooking to achieve the best texture results.
- Feel free to get creative with toppings. Some popular options include whipped cream, fresh berries, sliced bananas, nut butter, chocolate sauce, or a dusting of powdered sugar!
🥡 Storing & Reheating
Place your completely cooled pancakes in an airtight container or resealable storage bag. These pancakes will keep up to 3-4 days.
Freezing
Allow your leftover chocolate pancakes to cool completely, then stack them with a piece of parchment paper between each pancake. Transfer the pancakes to a freezer-safe bag or airtight container. Freeze for up to 2-3 months.
Reheating
To reheat your chocolate pancakes, you can either use your microwave or toaster oven and heat for 20-30 seconds. You don't even have to thaw them out if they are frozen, simply add 30-60 seconds to the time.
>>>>See all of my recipes HERE<<<<
❓ FAQ
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!
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.
To achieve delightfully fluffy chocolate pancakes, you'll want to avoid overmixing the pancake batter. Mix until the ingredients are just combined. Also, allow the pancake batter to rest for a few minutes before cooking to let the leavening agents work their magic!
😋🥐🥞 More Tasty Breakfast Ideas
- Apple Cider Pancakes with Caramel Apple Syrup - These golden, fluffy, and delicious pancakes are sure to become a new favorite!
- Lobster Breakfast Sandwich - This amazing lobster sandwich is full of creamy scrambled eggs, asparagus spears, and fresh lobster!
- Cinnamon Rolls with Icing - These incredibly delicious cinnamon rolls are always a fun treat to enjoy with your kids!
- Chocolate Chip Banana Nut Bread Pudding - A flavorful banana bread is baked in a creamy custard to make a showstopping dessert!
- Leftover Prime Rib Hash - A deliciously savory breakfast recipe that features crispy potatoes and tender chunks of leftover prime rib!
- Raspberry Cream Buttermilk Crepes - These amazingly tasty crepes are full of sweet-tart raspberry flavor!
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📖 Recipe Card
Chocolate Pancakes
Ingredients
Chocolate Pancakes
- 2 cups all-purpose flour
- ¼ cup cocoa
- ¼ cup sugar
- 4 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups milk
- ¼ cup butter (unsalted - melted and cooled)
- 1 large egg
- 2 teaspoon vanilla extract
Chocolate Syrup
- 8 oz semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
Chocolate Pancakes
- 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 ¼ 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.
Chocolate Syrup
- Place your 1 cup portion of heavy cream into the microwave and heat to just under boiling, about 200°F (93°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.
Equipment You May Need
Notes
- Although I used semi-sweet chocolate chips to make the syrup, you can use any of your favorite types of chips. Dark chocolate or milk chocolate would be delicious too!
- If your chocolate ganache sauce is too thick, add small drizzles of heavy cream until the consistency is smooth and pourable.
- It's important to not overmix the pancake batter. This will help prevent your pancakes from losing their fluffiness. For more information, I made a complete guide on how to make pancakes fluffier!
- Rest your pancake mix for at least 15 minutes before cooking to achieve the best texture results.
- Feel free to get creative with toppings. Some popular options include whipped cream, fresh berries, sliced bananas, nut butter, chocolate sauce, or a dusting of powdered sugar!
Nutrition
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!
Anonymous says
No dice cuántas tazas o cantidades
Angela @ BakeItWithLove.com says
Lo siento
8 porciones.
2 tazas de harina para todo uso
1/4 taza de cacao
1/4 taza de azucar
4 cucharaditas de levadura en polvo
1/4 cucharadita de bicarbonato de sodio
1/4 cucharadita de sal
1 3/4 tazas de leche
1/4 taza de mantequilla (sin sal, derretida y enfriada)
1 huevo grande
2 cucharaditas de extracto de vainilla
Nathayah says
Hi!
This recipe is fabulous! I made it for a friend who really knows her stuff when it comes to baking/cooking, etc., and she enjoyed it tremendously - and so did the rest of the family. Thank you!!
Angela @ BakeItWithLove.com says
That's wonderful to hear that everyone enjoyed the pancakes! Thanks for stopping by to share!!
Wendy Klik says
The teen loves chocolate chip pancakes. I can't wait to surprise her with these.
Angela @ BakeItWithLove.com says
Aw, thanks Wendy! I hope she loves them as much as my daughter does!!