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Chocolate Pancakes
Chocolate pancakes are a wonderful way to bring something special to
the breakfast table without making things overly complicated.
They have the familiar softness of classic pancakes, but the addition of cocoa powder gives them a deeper chocolate flavor that pairs beautifully with melted chocolate chips.
What makes these pancakes especially tempting is the warm chocolate ganache poured over the top.
The sauce adds a silky, chocolatey finish that complements the fluffy pancakes and creates a breakfast that feels a little more indulgent than usual.
Why You’ll Love This Recipe
- Rich chocolate flavor: Cocoa powder and chocolate chips work together to give the pancakes a satisfying chocolate taste throughout.
- Soft, fluffy texture: Baking powder helps the pancakes rise, while gently mixing the batter helps keep them tender.
- Easy-to-follow preparation: The batter comes together by combining the dry and wet ingredients before folding in the chocolate chips.
- A delicious homemade topping: The chocolate ganache adds a smooth, silky finish without requiring a separate complicated sauce.
- Perfect for breakfast or brunch: These pancakes turn an ordinary morning into something special and are easy to serve straight from the skillet.
- Simple topping options: Enjoy them with the ganache or add optional toppings such as fresh berries or whipped cream.
Ingredient Notes & Easy Substitutions
All-Purpose Flour
All-purpose flour forms the foundation of the pancake batter and gives the pancakes their structure. Measure it carefully so the batter has the intended consistency. Sifting or whisking it with the other dry ingredients also helps distribute everything evenly.
Cocoa Powder
Cocoa powder gives these pancakes their signature chocolate flavor. Dutch-processed cocoa powder is recommended for its rich, smooth taste. Regular cocoa powder may produce a slightly different flavor, so the final result can vary depending on the type you choose.
Baking Powder
Baking powder helps the pancakes rise as they cook, contributing to their soft, fluffy texture. For the best results, make sure your baking powder is fresh and evenly mixed with the flour and cocoa powder.
Eggs
Eggs help bind the ingredients together and contribute richness to the batter. If you need an egg-free alternative, mashed banana, unsweetened applesauce, or a commercial egg replacer may work, although the flavor and texture will change.
Granulated Sugar
The sugar provides sweetness without overwhelming the cocoa flavor. Since the recipe also includes chocolate chips and a chocolate ganache, the finished pancakes have several layers of chocolate sweetness.
Whole Milk
Whole milk adds moisture and helps create a tender batter. Using a different type of milk may change the consistency slightly, so any substitution should be made with that in mind.
Canola or Vegetable Oil
Oil helps keep the pancakes moist. Melted butter is also an option if you prefer its flavor. Allow melted butter to cool slightly before combining it with the other wet ingredients.
Vanilla Extract
Vanilla enhances the chocolate flavor and adds warmth to the overall taste. It works quietly in the background, helping the cocoa and chocolate chips taste more rounded.
Chocolate Chips or Chunks
Chocolate chips or chunks create pockets of melted chocolate throughout the pancakes. You can choose whichever form you prefer, depending on whether you like smaller chocolate pieces or more noticeable chunks.
Bittersweet or Semisweet Chocolate
The ganache uses bittersweet or semisweet chocolate for a smooth, rich sauce. Bittersweet chocolate generally gives a less sweet finish, while semisweet chocolate offers a slightly sweeter chocolate flavor.
Heavy Cream
Heavy cream combines with the chocolate to create the silky ganache. It helps the chocolate melt into a smooth sauce that can be drizzled over the warm pancakes.
Butter or Oil for Cooking
A little butter or oil helps prevent the pancakes from sticking to the skillet or griddle. Grease the cooking surface lightly and reapply as needed between batches.
Step-by-Step Guide to Making Chocolate Pancakes
Step 1: Prepare the Dry Ingredients
Start by combining the all-purpose flour, cocoa powder, baking powder, and salt in a large mixing bowl. Sift the ingredients together or whisk them thoroughly to remove lumps and distribute the cocoa powder evenly.
This first step helps create a more consistent batter, so you don’t end up with pockets of flour or cocoa in the finished pancakes.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the eggs and granulated sugar until they’re fully combined. Add the whole milk, oil or melted butter, and vanilla extract, then stir everything together.
Keeping the wet and dry ingredients separate at first makes it easier to combine them evenly without working the batter too much.
Step 3: Bring the Batter Together
Pour the wet mixture into the bowl of dry ingredients. Gently stir with a whisk or rubber spatula until the batter comes together and no dry streaks remain.
Avoid overmixing. Once the ingredients are combined, fold in the chocolate chips or chunks. Set the batter aside while you prepare the ganache.
Step 4: Make the Chocolate Ganache
Place the chopped bittersweet or semisweet chocolate and heavy cream in a heatproof bowl. Microwave the mixture in short bursts, stirring after each one, until the chocolate has melted and the sauce is smooth.
You can also prepare the ganache over a double boiler, stirring until the chocolate and cream are fully combined. Set the finished sauce aside so it’s ready when the pancakes are cooked.
Step 5: Cook the Pancakes
Heat a skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour about ¼ cup of batter onto the hot cooking surface for each pancake. Let the pancakes cook until bubbles appear on the surface and the edges look set. Flip them and cook the other side until cooked through.
Transfer each batch to a plate and loosely cover with foil to keep the pancakes warm while you finish cooking the remaining batter. Add a little more butter or oil between batches as needed.
Step 6: Add the Ganache and Serve
Arrange the warm chocolate pancakes on serving plates and drizzle the chocolate ganache over the top.
If the ganache has cooled too much, briefly reheat it in the microwave until it’s ready to drizzle. Serve the pancakes while they’re warm for the best combination of fluffy texture, melted chocolate, and smooth ganache.
Tips for the Best Chocolate Pancakes
- Mix the dry ingredients thoroughly: Sifting or whisking the flour, cocoa powder, baking powder, and salt helps distribute the ingredients evenly throughout the batter.
- Avoid overmixing: Stir only until the dry streaks disappear. Overworking the batter can make the pancakes denser rather than tender.
- Use fresh baking powder: Baking powder helps the pancakes rise, so check that yours is still fresh before starting.
- Fold in the chocolate gently: Add the chocolate chips or chunks after the main batter has come together to distribute them without excessive mixing.
- Keep the skillet at medium heat: The recipe calls for medium heat, which gives the pancakes time to cook through as the outside develops.
- Watch for bubbles before flipping: Bubbles appearing on the surface and edges that look set are the visual cues provided in the recipe for turning the pancakes.
- Prepare the ganache while keeping the process simple: Make the sauce before cooking the pancakes so it’s ready to serve warm when the final batch comes off the skillet.
Common Mistakes to Avoid
- Overmixing the batter: Stirring too much can result in dense pancakes. Mix gently until no dry streaks remain, and don’t worry about a few small lumps.
- Skipping the dry-ingredient mixing step: Unevenly mixed flour and cocoa powder can leave parts of the batter less consistent. Sift or whisk the dry ingredients well before adding the wet mixture.
- Flipping too early: Turning the pancakes before bubbles appear and the edges look set can make them harder to handle. Wait for the visual cues before flipping.
- Cooking at an unsuitable heat: The recipe specifies medium heat. A cooking surface that’s too hot may make it harder to cook the pancakes through evenly, so keep the heat moderate.
- Using too much grease: The skillet or griddle needs only a light coating of butter or oil to help prevent sticking. Re-grease between batches as needed.
- Letting the ganache become too cool: Ganache is easiest to drizzle when warm. If it thickens as it stands, briefly reheat it in the microwave.
- Forgetting to keep finished pancakes warm: If you’re cooking several batches, transfer the pancakes to a plate and loosely cover them with foil while you finish the remaining batter.
Easy Ways to Change It Up
The original recipe has plenty of chocolate flavor, but there are several ways to customize the pancakes when you want something a little different. These are optional ideas rather than changes to the original recipe.
- Try different chocolate: Use bittersweet or semisweet chocolate in the ganache depending on your preferred level of sweetness.
- Choose chips or chunks: Swap the shape of the chocolate pieces to create smaller pockets of chocolate or more noticeable chunks throughout the pancakes.
- Use melted butter: If you prefer the flavor of butter, use it instead of the canola or vegetable oil specified as an alternative in the recipe.
- Add fresh berries: Strawberries or raspberries can provide a fruity contrast to the rich chocolate flavor.
- Finish with whipped cream: A spoonful of whipped cream makes the pancakes feel especially suited to a leisurely brunch.
- Add a little extra chocolate: Sprinkle a few additional chocolate chips over the finished stack for an extra chocolate-forward presentation.
- Experiment with cocoa powder: Dutch-processed cocoa powder is recommended, but another type may offer a different chocolate flavor. Keep in mind that the finished pancakes may not taste exactly the same.
How to Serve Chocolate Pancakes
These chocolate pancakes are best served warm, with the ganache drizzled over the top just before eating. The soft pancakes, melted chocolate pieces, and smooth sauce create a satisfying combination without needing many additional toppings.
For a simple breakfast, serve them with fresh strawberries, raspberries, or sliced bananas. The fruit adds freshness alongside the richness of the chocolate.
If you’re preparing a weekend brunch, add whipped cream and fresh berries for a more special presentation. A glass of cold milk, a cup of coffee, or a mug of tea also makes a pleasant accompaniment.
For a dessert-style serving, stack the pancakes on a plate, drizzle the warm ganache over the top, and finish with a small scattering of chocolate chips. They’re also a lovely option for birthday breakfasts or a relaxed family brunch when you want something a little more indulgent than traditional pancakes.
Make-Ahead and Storage Tips
Can You Make the Batter Ahead?
The recipe does not specify a make-ahead method for the uncooked batter. For the most straightforward preparation, mix the batter and cook the pancakes as directed.
You can prepare the chocolate ganache before cooking the pancakes and set it aside. If it cools and becomes too thick to drizzle easily, briefly warm it in the microwave before serving.
How to Store Leftover Pancakes
If you have leftover cooked pancakes, allow them to cool before transferring them to an airtight container. Refrigerate them promptly and keep the ganache stored separately when possible, so you can reheat the pancakes and sauce as needed.
For food safety, refrigerate leftovers within two hours of cooking and follow appropriate food-storage guidance for cooked foods.
Can You Freeze Chocolate Pancakes?
Yes, the cooked pancakes can be frozen. Allow them to cool completely, then place parchment paper between individual pancakes to help prevent them from sticking together.
Transfer the pancakes to an airtight container or freezer bag. The recipe’s accompanying guidance recommends freezing them for up to 2 months.
For the best texture, keep the ganache separate and prepare or reheat it when you’re ready to serve.
How to Reheat Leftovers
You can reheat the pancakes in a toaster or microwave until heated through. If using a microwave, warm them in short intervals so you can check their temperature and avoid overheating.
Reheat the ganache briefly in the microwave, stirring as needed until it becomes smooth enough to drizzle. Add the warm sauce just before serving.
Chocolate Pancakes
Ingredients
For the Pancakes:
- 1 ⅓ cups (185g) all-purpose flour
- ¼ cup (25g) cocoa powder (Dutch-processed recommended)
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ⅓ cup (65g) granulated sugar
- 1 cup (240ml) whole milk
- 3 tbsp canola or vegetable oil (or 45g melted butter)
- 1 tsp vanilla extract
- ½ cup (85g) chocolate chips or chunks
- Butter or oil, for cooking
For the Chocolate Ganache Sauce:
- 140 g (5 oz.) bittersweet or semisweet chocolate
- ½ cup (120ml) heavy cream
Instructions
Prepare the pancake batter:
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Alternatively, whisk them well to remove any lumps.
- In a separate bowl, whisk the eggs and sugar until fully combined. Add the milk, oil (or melted butter), and vanilla extract. Stir to combine.
- Pour the wet mixture into the dry ingredients. Gently stir using a whisk or rubber spatula until the batter comes together and no dry streaks remain. Avoid overmixing.
- Fold in the chocolate chips or chunks. Set the batter aside.
Make the chocolate ganache sauce:
- In a heatproof bowl, combine the chopped chocolate and heavy cream. Microwave in 20–30 second bursts, stirring after each, until the chocolate is fully melted and smooth. Alternatively, melt the mixture over a double boiler, stirring until smooth. Set aside. The sauce can be served warm.
Cook the pancakes:
- Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
- For each pancake, pour about ¼ cup of batter onto the hot surface. Cook for 1–2 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1–2 minutes, until cooked through.
- Transfer cooked pancakes to a plate and loosely cover with foil to keep warm. Re-grease the pan between batches as needed.
Serve:
- Serve the pancakes warm, drizzled with chocolate ganache sauce. Reheat the sauce briefly in the microwave if needed.
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Nutrition
Calories: 736kcal | Carbohydrates: 68g | Protein: 13g | Fat: 47g | Saturated Fat: 8gCholesterol: 93mg | Sodium: 267mg | Fiber: 2.5g | Sugar: 42g Vitamin A: 365IU | Vitamin C: 0mg | Calcium: 90mg
1. Can I substitute cocoa powder with melted chocolate in the batter?
It’s not recommended to replace cocoa powder with melted chocolate in the batter, as it can alter the consistency and texture of the pancakes. Cocoa powder provides the necessary chocolate flavor without adding extra fat and moisture. Instead, consider adding chocolate chips to the batter or drizzling melted chocolate over the cooked pancakes for added richness.
2. How can I make my pancakes fluffier?
To achieve fluffier pancakes, avoid overmixing the batter. Overmixing can develop excess gluten, resulting in dense and tough pancakes. Mix the batter gently until just combined; it’s okay if there are a few lumps. Additionally, ensure your baking powder is fresh, as it helps the pancakes rise properly.
3. Can I make these pancakes without eggs?
Yes, you can make egg-free chocolate pancakes by using substitutes like mashed bananas, unsweetened applesauce, or a commercial egg replacer. For each egg, use 1/4 cup of the substitute. Keep in mind that this may slightly alter the flavor and texture of the pancakes.
4. How do I know when to flip the pancakes?
Pancakes are ready to flip when bubbles form on the surface and the edges start to look set. This usually takes about 2-3 minutes on medium heat. After flipping, cook for another 1-2 minutes until the other side is golden brown.
5. Can I freeze leftover pancakes?
Absolutely! Allow the pancakes to cool completely, then place a piece of parchment paper between each pancake to prevent sticking. Store them in an airtight container or freezer bag for up to 2 months. To reheat, warm them in a toaster or microwave until heated through.
