The smell of warm chocolate pancakes wafts through the kitchen, making it feel like a cozy morning ritual. These delightful chocolate pancakes are not only indulgent but also quick to make, taking about 30 minutes from start to finish. They work perfectly for a fun breakfast or a sweet brunch treat that everyone will love.
This recipe is ideal for families looking to add excitement to their breakfast table or anyone craving a chocolatey meal. Perfect for weekends or special occasions, these pancakes can be made ahead and stored for a quick reheat on busy mornings.
Why You’ll Love This Recipe
- The pancakes are ultra-fluffy and rich in chocolate flavor.
- They can be prepared in just 30 minutes.
- The chocolate sauce adds an extra decadent touch.
- Perfectly paired with fresh fruits for a balanced treat.
What You’ll Need
Gather these ingredients for a heavenly stack of chocolate pancakes:
For the Pancakes
- 1 1/3 cups (185g) all-purpose flour
- 1/4 cup (25g) cocoa powder (I use Dutch-processed)
- 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
- Use whole wheat flour for added fiber.
- Swap cocoa powder with carob powder.
- Substitute canola oil with melted coconut oil.
- Use dairy-free chocolate for a vegan option.
How to Make It
Follow these simple steps to create your delicious chocolate pancakes.
Sift dry ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, and salt using a fine mesh strainer. Set aside to combine the dry ingredients evenly.
Whisk wet ingredients
In a separate medium bowl, whisk together the eggs and sugar until well combined. Add the milk, oil (or melted butter), and vanilla extract.
Combine mixtures
Pour the wet ingredients into the dry ingredients, stirring just until combined and moistened. Avoid overmixing, then gently fold in the chocolate chips or chunks. Set the batter aside.
Make the chocolate sauce
In a medium heatproof bowl, combine the chocolate and heavy cream. Microwave in 20- to 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth. Alternatively, melt the chocolate in a bowl over simmering water for a double boiler effect. Set aside while making the pancakes.
Cook the pancakes
Heat a griddle or skillet over medium heat and coat it with butter or oil. Drop 1/4 cup of batter onto the skillet for each pancake. Cook for 1-2 minutes, until bubbles form on the surface and the bottom appears cooked. Flip carefully and cook for another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Remember to coat the skillet with butter or oil before each pancake.
Serve with sauce
Serve immediately with the warm chocolate sauce drizzled on top. If needed, rewarm the sauce in the microwave for a few seconds before serving.
How to Store It
Fridge: 2-3 days in an airtight container
Freezer: Yes, pancakes freeze well for up to 2 months
Reheat: Microwave for 20-30 seconds or until warm
Tips for Best Results
- Ensure you’re not overmixing the pancake batter for the fluffiest results.
- Use a non-stick skillet or griddle for easy flipping.
- Let the pancakes rest briefly after cooking for even better texture.
- Adjust the chocolate chips based on your sweetness preference.
Serving Suggestions
- Serve with fresh fruit like strawberries or bananas.
- Add a dollop of whipped cream or ice cream for dessert.
- Pair with a rich coffee or hot chocolate for a cozy breakfast.
