Chocolate pancakes bring the decadence of dessert to your breakfast table, making mornings irresistibly sweet. Each bite offers a fluffy texture paired with a rich, velvety chocolate flavor that satisfies your cravings instantly. In just 25 minutes, you can whip up a stack of these indulgent delights, perfect for sharing or savoring solo.
Packed with melty chocolate goodness and a hint of warmth, these pancakes are a treat for all ages. The golden edges provide a slight crunch, while the inside stays soft and moist, creating a delightful contrast. Whether topped with fresh berries, a drizzle of syrup, or a dollop of whipped cream, they’re a feast for both the eyes and the palate.
Ingredients for Chocolate Pancakes
- 1 cup (125 g) all-purpose flour
- 3 Tablespoons (37 g) brown sugar (firmly packed)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (25 g) natural cocoa powder
- 3 Tablespoons (44 ml) steaming hot or boiling water
- 2 Tablespoons (28 g) unsalted butter (melted)
- 1 cup (236 ml) buttermilk (or substitute with 1 cup milk + 1 Tablespoon lemon juice or vinegar)
- 1 large egg (lightly beaten, room temperature preferred)
- ¾ teaspoon vanilla extract
- ½ cup mini chocolate chips
- Neutral cooking oil or butter (for greasing the skillet)
Step-by-Step Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until well combined. Set aside.
- Prepare cocoa mixture: In a separate small bowl, whisk cocoa powder and very hot water until smooth. Add melted butter and whisk until combined.
- Combine wet ingredients: Add the cocoa mixture to the buttermilk and whisk well. Then, add the egg and vanilla extract, whisking until thoroughly combined.
- Mix batter: Make a well in the center of the dry ingredients and pour in the buttermilk/chocolate mixture. Gently fold together until halfway combined. Add chocolate chips and continue to stir until just combined. Do not over-mix to avoid dense pancakes.
- Heat skillet: Lightly brush a skillet with oil or melt butter over medium-low heat. Heat for several minutes until warm (test by holding your hand a few inches above the pan).
- Cook pancakes: Scoop about ½ cup of batter into the pan, nudging it into an even layer if needed. Cook until edges appear set and bubbles burst (about 2 minutes). Flip and cook until fully done (check by piercing with a knife).
- Repeat: Continue cooking pancakes, brushing the pan with oil or butter between each one, until all batter is used.
- Serve: Enjoy warm, topped with whipped cream and fresh berries if desired!
Delicious Toppings to Elevate Your Chocolate Pancakes
Take your chocolate pancakes to the next level with these topping ideas! Try a dollop of homemade whipped cream and a handful of fresh berries for a classic combo. For a decadent treat, drizzle with chocolate syrup or caramel sauce. If you’re feeling adventurous, sprinkle with chopped nuts or shredded coconut for added texture and flavor.
Perfect Pairings: What to Serve with Chocolate Pancakes
These chocolate pancakes are a star on their own, but they pair wonderfully with other breakfast favorites. Serve alongside crispy bacon or sausage links for a sweet-and-savory balance. Add a side of scrambled eggs or fresh fruit salad for a complete meal. Don’t forget a steaming cup of coffee or hot chocolate to round it all out!
How to Store and Reheat Leftover Pancakes
Got leftovers? No problem! Store cooled pancakes in an airtight container in the fridge for up to 2 days. To reheat, pop them in the toaster or oven at 350°F (175°C) for a few minutes until warm. For a quick fix, microwave them on a plate for 20-30 seconds, but be careful not to overheat—they can dry out!
Fun Variations to Mix It Up
Switch up your chocolate pancakes with these easy variations! Swap mini chocolate chips for white chocolate chips or chopped nuts for a different twist. Add a teaspoon of espresso powder to the batter for a mocha flavor. For a gluten-free option, use almond flour or a gluten-free flour blend. The possibilities are endless!
Time-Saving Tips for Busy Mornings
Short on time? Prep the dry ingredients the night before and store them in a ziplock bag. In the morning, just add the wet ingredients and mix! You can also make a double batch and freeze the extras. Simply layer pancakes with parchment paper in a freezer bag and reheat whenever you’re craving a quick, chocolatey breakfast.
Chocolate Pancakes
Ingredients
- 1 cup all-purpose flour 125 g
- 3 Tablespoons brown sugar 37 g, firmly packed
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup natural cocoa powder 25 g
- 3 Tablespoons steaming hot or boiling water 44 ml
- 2 Tablespoons unsalted butter 28 g, melted
- 1 cup buttermilk 236 ml
- 1 large egg lightly beaten, room temperature preferred
- ¾ teaspoon vanilla extract
- ½ cup mini chocolate chips
- Neutral cooking oil or butter for skillet
Instructions
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
- In a separate small bowl, whisk together cocoa powder and very hot water until smooth.
- Add the melted butter to the cocoa powder mixture and whisk until well combined.
- Add chocolate mixture into buttermilk and whisk well.
- Add eggs and vanilla and whisk until thoroughly combined.
- Make a small well in the center of the bowl of dry ingredients and pour the buttermilk/chocolate mixture into the center. Use a wooden spoon or spatula to gently fold together the ingredients until about halfway combined. Add chocolate chips and continue to stir, gently, until mixture is just combined. Do not over-mix or pancakes will be flat and dense.
- Lightly brush a small skillet with a neutral cooking oil (or melt about a teaspoon of butter over the surface). Heat over medium-low heat for several minutes, until pan is warm (you can test this by holding your hand several inches from the surface of the pan, you should feel the heat radiating from it).
- Scoop a portion of the chocolate pancake batter into the pan (about ½ cup of batter per pancake). If needed, use a spoon to nudge the batter into an even layer.
- Allow pancake to cook on one side until the edges begin to appear cooked and bubbles in batter begin to burst, this should take a couple of minutes. Use a spatula to carefully flip the pancake over and continue cooking until pancake is fully cooked (I usually pierce the pancake with a sharp knife and just take a peek to see if it’s finished cooking).
- Repeat until all batter is used, brushing the pan between each pancake.
- Serve warm. We prefer to top ours with homemade whipped cream and fresh berries!