Chocolate Pancakes

I’ve whipped up a stack of rich and fluffy Chocolate Pancakes that are deeply chocolatey, tender, and perfect for a cozy breakfast or dessert-style brunch.

Why You’ll Love This Recipe

I love these pancakes because each bite tastes like a decadent chocolate treat—without the fuss of baking. They’re easy to make, customizable with add-ins like chocolate chips or berries, and versatile enough to feel like a Sunday indulgence or a weekday pick-me-up.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• unsweetened cocoa powder

• granulated sugar

• baking powder

• baking soda

• salt

• large eggs

• milk (dairy or plant-based)

• buttermilk or yogurt (optional, for extra tenderness)

• melted butter or oil

• vanilla extract

• optional: chocolate chips, chopped nuts, fresh berries

directions

1. Mix dry ingredients – I whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.

2. Combine wet ingredients – In another bowl, I beat the eggs, then whisk in milk, buttermilk or yogurt (if using), melted butter (or oil), and vanilla until smooth.

3. Combine batters – I pour the wet mix into the dry ingredients and gently stir until just combined—some lumps are okay to avoid overmixing.

4. Add extras – I fold in chocolate chips, chopped nuts, or berries if I want extra flavor and texture.

5. Heat the griddle – I preheat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter or oil.

6. Cook pancakes – I pour ⅓-cup batter onto the surface for each pancake, cooking for 2–3 minutes until bubbles form and edges look set. Then I flip and cook another 1–2 minutes until springy and cooked through.

7. Keep warm – I transfer cooked pancakes to a warm oven (200 °F) or plate tented with foil while finishing the batch.

8. Serve – I stack them up and serve warm with toppings like maple syrup, whipped cream, sliced bananas, or extra chocolate chips.

Servings and timing

• Servings: 8 pancakes (serves 2–3)

• Prep time: 10 minutes

• Cook time: 12 minutes

• Total time: ~22 minutes

Variations

• Mocha touch: I add a teaspoon of instant espresso powder to the batter to accentuate the chocolate.

• Double chocolate: I fold in both semisweet and white chocolate chips for richness and contrast.

• Berry boost: I press raspberries or blueberries onto the batter right after pouring on the griddle.

• Healthier version: I swap half the flour for oat flour and use Greek yogurt instead of butter for protein and fiber.

storage/reheating

I store cooled pancakes in an airtight container in the fridge for up to 3 days or freeze in a single layer. To reheat, I warm them in a toaster or oven at 300 °F for 5–7 minutes, or microwave for 20–30 seconds. They soften beautifully and are ready to enjoy.

FAQs

Can I make the batter ahead of time?

I can mix dry and wet ingredients separately and combine just before cooking, or mix the whole batter and keep it covered in the fridge for up to 1 day—letting it rest helps tenderize the pancakes.

Are these gluten-free?

I substitute a good 1:1 gluten-free flour blend, and the pancakes turn out just as fluffy and chocolatey.

How can I make them dairy-free?

I use plant-based milk, skip the buttermilk or yogurt, and replace butter with coconut oil or vegan butter—flavor and texture stay rich.

Can I freeze leftovers?

Absolutely—I cool them, layer wax paper between pancakes, and freeze in a sealed bag. I reheat straight from frozen in the toaster or oven.

What toppings pair best?

I serve mine with whipped cream, sliced strawberries or bananas, drizzled maple syrup, peanut butter, nutella, or a dusting of powdered sugar for extra sweetness.

Conclusion

I hope these Chocolate Pancakes bring a touch of indulgence and warmth to my mornings or dessert table. They’re rich, comforting, and oh-so-easy to make—perfect for chocolate lovers anytime. Enjoy each bite!

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