Light and fluffy is exactly the kind of Chocolate Pancakes worth waking up for! This easy recipe is made with basic pantry staples and gooey chocolate chips, one bite and you think you’re still dreaming!
Want to try other easy Breakfast recipes? You might like these Protein Waffles, these homemade Cinnamon Rolls or these Nutella Crescent Rolls too.
Table of contents
Chocolate Chip Pancakes
Starting your day with a stack of fresh pancakes is the best. Waking up to a stack of double chocolatey pancakes might just be even better!
This delicious and simple recipe takes no time at all to whip up so sometimes I’ll make a double batch and freeze some for another day.
The smell of fresh flapjacks is worth waking up for on a Saturday morning but having quick access to frozen pancakes I can just warm on a baking sheet in the oven or pop in the toaster oven is also a win!
If you don’t have the time to stand around flipping pancakes, double the ingredient amounts and turn them into easy sheet pan pancakes.
These turn out great every time I make them, fluffy on the inside with a slightly crispy edge, perfectly chocolatey, and ready to be devoured!
Serve them warm topped with maple syrup, chocolate syrup, peanut butter, almond butter, fresh berries or whipped cream for breakfast or brunch.
- Milk: You can use any milk you have on hand, dairy or not. I like to use whole milk as it lends a richer consistency and a moist crumb thanks to the higher fat content.
- Large egg: Needed for binding, otherwise they will crumble apart!
- Melted Butter: The fat needed to keep these pancakes nice and moist. I like using unsalted butter. canola oil or vegetable oil can be used instead.
- Vanilla extract: For yummy flavor.
- All-purpose flour: This is the foundation of the pancake. All-purpose is great as it holds a structure while keeping it soft and not too dense.
- Unsweetened cocoa powder: Where we get that beautiful dark color and chocolate flavor. Either Dutch-processed or natural cocoa powder can be used.
- Sugar: Adds sweetness to the pancakes in an amount we can control.
- Baking powder: A leavening agent that helps to keep them nice and fluffy and thick!
- Chocolate chips: More delicious melty chocolate sprinkled throughout the chocolate pancakes for taste and texture!
How to Make Homemade Chocolate Pancakes
This recipe will come together in just 15 minutes!
Step 1: In a medium bowl, combine flour cocoa powder, sugar, and baking powder. Whisk the dry ingredients together.
Step 2: In a large bowl, add the milk, egg, butter, and vanilla and mix well.
Step 3: Add the dry ingredients to the wet ingredients and stir just until combined. Be careful not to over-mix, you just want to make sure no dry lumps are remaining. Add the chocolate chips and fold them in gently.
Step 4: Drop ¼ cup of batter onto a preheated hot skillet or griddle. Cook for 2 minutes over medium heat until the pancake begins to bubble. Flip and cook for another 1-2 minutes.
1: Cocoa powder. If sweetened cocoa powder is what you have, use it and adjust the amount of added sugar.
2: Chocolate chips. Semi-sweet, milk chocolate, dark chocolate, or even white chocolate chips will do!
3: For gluten-free chocolate pancakes, use gluten-free 1:1 all-purpose flour or oat flour.
4: Dairy-free milk options. Use almond milk, soy milk, or oat milk.
5: For lower calorie pancakes, replace the butter or oil with unsweetened applesauce.
6: Add a tablespoon of espresso powder for a richer mocha flavor.
- Spoon and level the flour to measure correctly. For the most accurate amount, use a kitchen scale. It’s the best way to ensure your pancakes are light and fluffy and not too dense.
- Do not over-mix the batter. You don’t want to lose any of the trapped air formed by the activated baking powder.
- You can let your batter sit. Once you’ve combined the chocolate chips, you can let the batter rest for a few minutes and allow it to bubble slightly.
- Grease the pan. Even if it’s a nonstick surface! The butter or spray will help brown the outside and form the crispy outer edges.
- Double or triple the batch to make more!
Keep any leftover chocolate pancakes stored in an airtight container. On day one, feel free to leave them out on a plate, covered with a paper towel. It’s an easy, accessible snack that people can grab and go.
Once they’ve completely cooled, transfer them to an airtight container to maintain moisture and keep them in the fridge for up to 4 days.
You can freeze them for months! I like to separate mine with parchment paper that way they don’t freeze together in a clump. It also helps that I can take one or two out at a time when I want them.
To get them nice and soft again, a quick zap in the microwave will do the trick. Try about 20-second intervals until warmed through.
You can also pop them in the toaster to heat up, from frozen or not. They will be a bit crispier.
Ooh, so many options!
Maple syrup, a pat of butter, chocolate sauce, caramel sauce, strawberry sauce, or whipped cream. You could do a sprinkle of powdered sugar too. If you’re not looking to indulge, a spread of nut butter or fresh fruit might be more your style. The sky’s the limit with chocolate pancakes!
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- 1¼ cups milk
- 1 large egg
- ¼ cup butter ,melted
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ cup chocolate chips
- In a large mixing bowl, add the milk, egg, butter, and vanilla and mix together well.1¼ cups milk, 1 large egg, ¼ cup butter, 1 teaspoon vanilla extract
- In a separate bowl, add the flour, cocoa powder, sugar, and baking powder.1 ¾ cups all-purpose flour, ¼ cup unsweetened cocoa powder, 3 tablespoons sugar, 2 teaspoons baking powder
- Add the dry ingredients to the wet ingredients and mix just until no large dry lumps remain– be careful not to overmix for the pancakes will not be as fluffy.
- Add the chocolate chips and gently stir them in.½ cup chocolate chips
- Heat a large non-stick skillet or griddle over medium heat.
- Grease the pan with butter or non-stick cooking spray
- Pour ¼ cup of the batter onto the pan.
- Cook for 2 minutes on the first side or until the pancake begins to bubble.
- Then flip the pancake and cook for an addition 1-2 minutes until cooked through.
- Keep pancakes warm in the oven set at under 200° F for under 30 minutes.
- Top with fresh strawberries, raspberries, blueberries, chocolate chips, and/or whipped cream.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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