Easy Chocolate Pancakes

Chocolate Pancakes

This recipe has been a weekend favorite in my kitchen for years.

I’ve made so many versions of chocolate pancakes, but this one strikes the perfect balance:
not too sweet, rich in cocoa flavor, and topped with a smooth,
warm chocolate ganache that takes them over the top.

Whether you’re a pancake traditionalist or a chocolate-for-breakfast kind of person,
I think you’re going to love these. I know we do.

Let me know how they turn out in the comments—
especially if you make them your own with toppings or mix-ins!

For the Chocolate Pancakes

• All-Purpose Flour – Forms the base of the pancake batter.
• Cocoa Powder – Dutch-processed gives a rich, smooth chocolate flavor.
• Baking Powder – Helps the pancakes rise and stay fluffy.
• Salt – Just a pinch to balance the sweetness.
• Eggs – Adds structure and richness to the batter.
• Granulated Sugar – Sweetens the pancakes just enough.
• Whole Milk – Keeps the pancakes moist and tender.
• Canola or Vegetable Oil – Adds moisture; you can also use melted butter.
• Vanilla Extract – Enhances the chocolate flavor.
• Chocolate Chips or Chunks – Melt into gooey pockets of chocolate throughout the pancakes.
• Butter or Oil – For greasing the pan before cooking.

For the Chocolate Ganache Sauce

• Bittersweet or Semisweet Chocolate – Creates a smooth, rich sauce.
• Heavy Cream – Adds silkiness and helps the chocolate melt beautifully.

Chocolate Pancakes

Chocolate pancakes are fluffy, sweet pancakes made with cocoa powder, giving them a rich, chocolatey flavor. They're often served with syrup, whipped cream, chocolate chips, or fresh berries for a decadent breakfast or dessert.

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Course: Breakfast, Brunch

Cuisine: American

Keyword: Chocolate Pancakes

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

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Ingredients

For the Pancakes:

• 1 ⅓ cups (185g) all-purpose flour
• ¼ cup (25g) cocoa powder (Dutch-processed recommended)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 eggs
• ⅓ cup (65g) granulated sugar
• 1 cup (240ml) whole milk
• 3 tablespoons canola or vegetable oil (or 45g melted butter)
• 1 teaspoon vanilla extract
• ½ cup (85g) chocolate chips or chunks
• Butter or oil, for cooking

For the Chocolate Ganache Sauce:

• 140g (5 oz.) bittersweet or semisweet chocolate
• ½ cup (120ml) heavy cream

 

Instructions

1. 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.
2. 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.
3. 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.
4. Serve:
   • Serve the pancakes warm, drizzled with chocolate ganache sauce. Reheat the sauce briefly in the microwave if needed.

 

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

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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.