I have a slight obsession with chocolate, okay, maybe slight is an understatement. How can you not, chocolate is so yummy. I also love a good pancake. Combine the two and you wind up with some amazing chocolate pancakes that are perfect for any breakfast. And a chocolate lover’s dream come true.
A perfect way to make the kids happy in the morning is to make them some chocolate pancakes. They are light, fluffy, from scratch, and incredibly easy to make. Top them off with fresh fruit like strawberries or raspberries and powdered sugar and you will have one awesome plate of food. You are pretty much eating chocolate cake for breakfast, haha and it’s amazing.
If I can do it, you can do it, let’s get started!
Step 1: Gather the ingredients and tools for this chocolate pancake recipe
In order to make chocolate pancakes from scratch you need just a handful of ingredients for this simple recipe:
- Egg – The large egg will act as a binder for the other ingredients and add a bit of moisture to the pancake, as well as a slight bit of leavening.
- Milk – I normally use whole milk for these but any milk will do including almond milk if you are lactose intolerant. The milk will add moisture and help make a softer crumb for the pancakes.
- Butter – I like to use unsalted butter, which will add flavor, but oil can be used as well. You can use salted butter too, just reduce the amount of added salt by half.
- Flour – Use either all-purpose flour or cake flour.
- Granulated Sugar – The sugar will add sweetness and balance out the bitterness from the cocoa powder.
- Unsweetened Cocoa Powder – The cocoa powder is the star of this dish. You can’t have chocolate pancakes without the chocolate flavor. For a richer flavor use dutch-processed cocoa powder.
- Baking soda – Baking soda is the main leavening agent, it will help to make the pancakes light and fluffy.
- Salt – The salt will add flavor and balance and enhance the other ingredients.
Step 2: How to make fluffy chocolate pancakes
Begin by preheating the pancake griddle to 350 F/176 C or place your frying pan on the stovetop and set it to medium heat.
Next, mix together the wet ingredients, the milk, egg, melted butter, and sugar in a large bowl. Use a stand mixer or whisk to blend them together.
Step 3: Add those dry ingredients
Now take a sifter or sieve and add the flour, cocoa powder, baking soda, and salt. If you don’t have baking soda you can use baking powder but you will need about twice as much.
Then sift them into the batter. You definitely want to use a sifter or sieve because cocoa powder has a tendency to be lumpy.
Either mix in the dry ingredients with a whisk or use a mixer, until the chocolate pancake batter comes out smooth. The batter should be fairly thick, but if it ever gets too thick, you can add a bit more milk to it.
If you really want to up that rich chocolate flavor add chocolate chips as well for chocolate chip pancakes.
Step 4: Cook up those yummy chocolate pancakes
Give the griddle or skillet a spray with some cooking spray or you can drop in a bit of butter if you like. Once the griddle is hot, pour about a half cup of batter onto the griddle or skillet.
It will spread out into a pancake shape. Allow the pancake to cook for 2 to 3 minutes. The edges will become dull and little bubbles will form on the top.
Step 5: Flip those fluffy pancakes
After the first side has cooked long enough use a spatula and flip it over to the other side. This side will take a little less time to cook, about 1-2 minutes. At any point if the pancakes start to stick to the pan, use some butter or kitchen spray again.
Step 6: Use your favorite toppings
Once your chocolate pancakes are finished cooking you can top them off with whatever toppings that you like. Some of my favorites are fresh berries like strawberries, raspberries, and blueberries. Sprinkle it with a bit of powdered sugar and you are good to go.
Or maybe you want to use a chocolate sauce? Or chocolate syrup on top of the pancakes? That will really get the chocolate flavor going.
How about some peanut butter? Peanut butter and chocolate go together really well and it tastes amazing with these chocolatey pancakes.
I normally don’t put maple syrup on my chocolate pancakes but you certainly could if you like. Enjoy!
How long do chocolate pancakes last?
They will last a few days if kept in an airtight container in the fridge. After that, you can freeze them for a few months in a freeze bag.
Best way to reheat leftover pancakes?
A toaster works really well to reheat your cold leftover pancakes. You can also use the oven or the air fryer. The quickest way is to wrap them in a paper towel and heat them for about 20 seconds in the microwave.
Why are my pancakes splattering?
If your pancake splatters after flipping it over the first time it just means you need to let it cook longer on the first side. Wait until they are dry around the edges and have bubbles in the middle before you turn them.
Here are a few more recipes you may like:
- Large bowl
- skillet or griddle
- 1 large egg
- 1 cup of milk whole, 1%, 2%, skim, Almond, etc.(237mL) (can use 1 or 2 Tbsp. more for thinner batter)
- 2 Tbsp of unsalted butter melted (oil can be used as well) (30g)
- 1 cup of all-purpose or plain flour 120g
- 1/4 cup of white granulated sugar 50g
- 1/3 cup of unsweetened cocoa powder 35g
- 1 tsp. baking soda 5g
- 1/2 tsp. salt if using salted butter reduce to 1/4 tsp. (3g)
- Powdered sugar
- In a large bowl mix together the egg, milk, softened butter, and granulated sugar. Use a whisk or mixer.
- Using a sieve or sifter, sift the flour, salt, baking soda, and cocoa powder into the large bowl with the batter. Mix those together with a spatula or mixer. Don't overmix with the mixer it could cause the pancakes to be less fluffy.
- Heat a skillet or griddle to 350 F/176 C. Normally medium heat on a stovetop. Wait until the pan or griddle heats up completely. Test it with a drop of water, if it sizzles that means it is hot enough and ready to go.
- Spray the pan or griddle with cooking spray. Then scoop out some batter with a measuring cup or ladle onto the hot pan. I typically will use my half-cup measuring cup.
- Allow this side of the chocolate pancake to cook for about 2 to 3 minutes. Once the edges start to get dull and some tiny bubbles form on the top of the pancake you can flip it over. This side will take a little less time, only about 1 to 1.5 minutes.
- Once the chocolate pancakes are done, you can serve them with fruit like strawberries, raspberries, blueberries, and powdered sugar, whipped cream, etc. Enjoy!
Do you like this easy recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.