Chocolate pancakes are rich, decadent, thick and fluffy, studded with gooey chocolate chips. They’re simple to make with common pantry ingredients and are perfect for an indulgent breakfast or a weekend treat that chocolate lovers will adore.
Why Should You Make This Recipe
If you enjoy easy breakfast recipes, these chocolate chocolate-chip pancakes are a must. They take the familiarity of classic pancakes and add a deep chocolate flavor and melty chips for an extra-special breakfast. Reasons to try them:
- Simple pantry ingredients. A handful of common items are all you need to make these brownies-like pancakes.
- Fast and straightforward. If you can make buttermilk pancakes, you can make these. The batter can also be prepared ahead and refrigerated overnight.
- Dessert for breakfast. Chocolate for breakfast feels indulgent and turns an ordinary morning into something memorable.
Ingredients
These chocolate pancakes are fluffy and rich, and they come together from a short list of ingredients—ideal for busy mornings or relaxed brunches.
- Dry ingredients: all-purpose flour, cocoa powder, granulated sugar, baking powder, espresso powder (optional) and salt.
- Wet ingredients: eggs, melted butter, milk, vanilla extract and chocolate chips (mini or regular).
Substitutions
Substitutions to accommodate preferences or dietary needs:
- Flour: Use a 1:1 gluten-free flour blend or oat flour—measure by weight for best results.
- Sugar: Brown sugar or maple sugar can be used instead of granulated sugar.
- Cocoa: Regular unsweetened cocoa works well if you don’t have Dutch-process; Dutch-process gives a smoother, fuller flavor.
- Baking powder: Keeps pancakes light and allows the batter to rest; baking soda is not recommended unless the recipe is adjusted.
- Eggs: This recipe hasn’t been tested egg-free.
- Butter: Salted butter can replace unsalted (omit any added salt), or use a neutral baking oil if preferred.
- Milk: Any dairy or plant-based milk is fine.
- Chocolate chips: Mini chips work well for even distribution, but use your favorite variety.
How To Make
Follow these straightforward steps to make chocolate pancakes that are tender and chocolatey.
- Combine dry ingredients: Sift or whisk together flour, cocoa powder, sugar, baking powder, espresso powder (if using) and salt in a large bowl. Set aside.
- Mix wet ingredients: In a separate bowl, whisk eggs until smooth. Add milk, melted butter and vanilla, whisking until combined.
- Bring together: Fold the wet ingredients into the dry until just combined—some small lumps are fine. Do not overmix. Stir in chocolate chips, or reserve chips to sprinkle on the pancakes as they cook.
- Rest the batter: Let the batter sit for about 30 minutes if you can; this helps the flour hydrate and yields fluffier pancakes.
- Cook: Heat a nonstick skillet or griddle over low–medium heat. Test the surface with a small drop of batter. Add a little butter or oil to grease the pan. Using a 1/4-cup measure, drop batter onto the hot surface. When bubbles form and begin to pop on the surface (about 3–4 minutes), flip and cook another 1–2 minutes until done.
- Finish and serve: Transfer pancakes to a rack or plate and continue cooking remaining batter. Serve warm with chocolate sauce, fresh fruit, whipped cream and/or maple syrup as desired.
How To Serve, Store, Freeze and Thaw
- Serve: Top with chocolate sauce, fresh fruit, whipped cream or maple syrup. Choose your favorite combination for a decadent stack.
- Store: Keep pancakes in an airtight container in the refrigerator for up to 5 days, though they’re best the same day.
- Freeze: Cool pancakes completely, arrange in a single layer on a baking sheet and flash freeze 20 minutes, then transfer to a freezer-safe bag or container for up to 3 months.
- Thaw and reheat: Reheat 1–2 pancakes on a microwave-safe plate for 45–60 seconds, flipping halfway, or warm in a 350°F (175°C) oven for several minutes.
M’s Expert Tips
- Sift dry ingredients: Especially the cocoa powder—to remove lumps and aerate the mixture for a smoother batter.
- Bring ingredients to room temperature: Cold eggs or milk can cause uneven mixing; room temperature ingredients blend more smoothly and need less stirring.
- Use a 1/4-cup scoop: For even, consistent pancake sizes and quicker cooking.
- Add fat between batches: Brush the griddle with butter or coconut oil after each batch for better flavor and browning.
- Use low–medium heat: Cook gently so the pancakes cook through without burning on the outside.
- Watch for bubbles: When bubbles form, pop and stay open on the surface, it’s time to flip.
- Customize toppings: These pancakes are delicious on their own but shine with chocolate sauce, fresh fruit, whipped cream or maple syrup.
FAQs
They use the same base ingredients as regular pancakes—flour, eggs, milk and leavening—plus cocoa powder and chocolate chips for the chocolate flavor.
Yes. Resting the batter for about 30 minutes improves hydration and relaxes gluten, giving lighter, fluffier pancakes.
Either Dutch-process or natural unsweetened cocoa will work. Dutch-process is often smoother and fuller, but use the best-quality cocoa you have.
Place them on a lined baking sheet in a warm oven (about 200°F / 93°C) while you finish cooking the rest.
Other Chocolate Breakfast Recipes to Try
- Double Chocolate Muffins
- Chocolate Waffles
- Chocolate Bread Pudding
If you make these chocolate pancakes, please leave a rating or comment to help others. Tag the creator on Instagram with the handle provided in the original post if you’d like to share photos of your results.
Chocolate Pancakes Recipe
Equipment
- 2 mixing bowls
- Fine mesh strainer or sifter
- 1/4 cup (59 ml) measuring cup (optional)
- Large pan or griddle
Ingredients
Chocolate Pancakes
- 1¾ cup (210 g) all-purpose flour
- ¼ cup (20 g) Dutch-process cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon espresso powder (optional)
- ¼ teaspoon salt
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) milk, room temperature
- ¼ cup (60 ml) melted butter
- 1 teaspoon vanilla extract
- ½ cup (85 g) mini or regular chocolate chips
Chocolate Sauce
- 4 oz. chopped chocolate or chocolate chips
- ½ cup (120 ml) heavy cream
Instructions
- Sift or whisk together the flour, cocoa, sugar, baking powder, espresso powder and salt in a large bowl. Set aside.
- In another bowl, whisk the eggs. Add milk, melted butter and vanilla, mixing until smooth.
- Fold the wet ingredients into the dry until just combined; a few lumps are fine. Stir in the chocolate chips or reserve them to sprinkle on while cooking.
- Heat a nonstick skillet or griddle over low–medium heat. Test with a small drop of batter. Grease lightly with butter or oil.
- Use a 1/4-cup measure to portion batter onto the hot surface. Cook until bubbles form and begin to pop (about 3–4 minutes), flip and cook 1–2 minutes more.
- Transfer pancakes to a cooling rack or plate and continue with remaining batter. Serve warm.
- For chocolate sauce: combine chocolate and heavy cream in a microwave-safe bowl and heat in 20-second intervals, stirring until smooth.
Notes
Serve: Top pancakes with chocolate sauce, fresh fruit, whipped cream or maple syrup.
Store: Keep in an airtight container in the fridge up to 5 days, or freeze for longer storage.