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white plate with a stack of five chocolate pancakes topped with powdered sugar and strawberries and syrup being drizzled over top

Chocolate Pancakes

Light and fluffy is exactly the kind of Chocolate Pancakes worth waking up for! Made with basic pantry staples and gooey chocolate chips, one bite and you think you're still dreaming!
Course Breakfast, brunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes
Calories 260kcal


  • 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.


Store in an airtight container in the refrigerator for 3-4 days. Freeze for up to 2 months in a freezer friendly bag.
Measure the flour using the spoon and level with a knife method so the pancakes are dry.
Use gluten free on-to-one flour or oat flour for gluten free pancakes.
Use milk of choice or non-dairy milk like almond milk, soy milk or oat milk.
Substitute canola oil for the butter.
Use natural unsweetened cocoa powder or Dutch process cocoa powder.
For lower calorie pancakes, use unsweetened applesauce for the butter.


Serving: 1pancake | Calories: 260kcal | Carbohydrates: 37g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 82mg | Potassium: 234mg | Fiber: 2g | Sugar: 14g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 113mg | Iron: 2mg