Chocolate Pancakes

I’ll be honest with you—I think chocolate pancakes are one of the most comforting breakfast treats you can make at home. Every time I whip up a batch, I feel like I’m giving myself (and anyone lucky enough to be around) a warm, cozy hug on a plate. And once you try this recipe, I’m pretty sure you’ll feel the same way.

This recipe gives you soft, fluffy pancakes with a deep cocoa flavor, a hint of sweetness, and that melt-in-your-mouth richness you only get from homemade chocolate batter. It’s simple enough for a weekday treat but indulgent enough for a slow weekend morning.

What makes these chocolate pancakes special is the balance: rich but not heavy, sweet but not overwhelming, and super easy for you to pull off even on your groggiest mornings. I’ve tested this recipe more times than I can count, and every time, I end up smiling at the first bite.

Why You’ll Love This Recipe

• Rich flavor that tastes like warm chocolate cake for breakfast
• Easy steps that you can follow even before your coffee kicks in
• Fluffy texture thanks to just the right mix of batter thickness and heat
• Kid-friendly and perfect for a crowd
• Customizable with toppings, fillings, or mix-ins
• Works for make-ahead mornings or lazy brunch spreads

Tools You’ll Need

• Mixing bowls: You’ll want one for dry ingredients and one for wet ingredients. It keeps the batter smooth.
• Whisk: Helps you blend ingredients without overmixing.
• Measuring cups and spoons: Accuracy matters for fluffy pancakes.
• Nonstick skillet or griddle: Gives you that even golden finish.
• Spatula: You’ll use this to flip the pancakes gently without breaking them.
• Ladle or scoop: Makes portioning the batter easier and cleaner.

Ingredients (US + Metric)

Dry Ingredients

• 1 cup all-purpose flour (120 g)
• ¼ cup unsweetened cocoa powder (25 g)
• ¼ cup granulated sugar (50 g)
• 1 tsp baking powder (4 g)
• ½ tsp baking soda (3 g)
• Pinch of salt

Wet Ingredients

• 1 cup milk (240 ml)
• 1 large egg
• 2 tbsp melted butter or oil (28 g)
• 1 tsp vanilla extract
• ¼ cup chocolate chips (optional but so good!)

How to Make Chocolate Pancakes

1. Mix your dry ingredients

Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt to a bowl. Whisk it gently. I always take a second here to break up any cocoa clumps—this helps your batter stay smooth.

2. Combine the wet ingredients

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla. If your butter is warm, pause a moment so it doesn’t scramble the egg.

3. Bring the batter together

Pour the wet ingredients into the dry mixture and whisk gently. Stop as soon as everything is combined. If you see a few lumps, you’re good—smooth batter makes tough pancakes, and we don’t want that. Fold in chocolate chips if you’re using them.

4. Preheat your skillet

Set your skillet or griddle over medium heat. I like to flick a tiny drop of water on the surface; if it dances and sizzles, you’re ready to go.

5. Cook the pancakes

Scoop about ¼ cup of batter for each pancake. You’ll notice small bubbles forming on the top—when the edges look slightly set, slide your spatula underneath and flip gently. Cook the other side for about a minute. They should look fluffy and smell like chocolate heaven.

6. Keep them warm

Transfer cooked pancakes to a plate and cover lightly with foil. This keeps them soft while you finish the batch.

Serving Ideas

• A drizzle of warm chocolate syrup
• Fresh berries for a sweet-tart contrast
• Whipped cream for a dessert-like breakfast
• A dusting of powdered sugar
• Peanut butter or Nutella if you’re feeling extra cozy

Variations and Customizations

• Add a handful of crushed Oreos for cookies-and-cream pancakes.
• Mix in a pinch of cinnamon for a warm twist.
• Use buttermilk instead of milk for extra fluff.
• Add espresso powder to deepen the chocolate flavor.

Make-Ahead + Storage

• Refrigerate leftovers for up to 3 days. Reheat in a microwave or toaster.
• Freeze cooked pancakes in layers with parchment between them.
• Reheat frozen pancakes directly from the freezer—no need to thaw.

Pro Tips and Mistakes to Avoid

• Don’t overmix. The moment the batter comes together, stop.
• Let the batter rest for 3–5 minutes to hydrate the cocoa.
• Keep your heat medium. High heat burns the outside before the inside cooks.
• Use fresh baking powder. It makes a big difference in fluffiness.
• Flip only once. Multiple flips deflate the pancakes.

Recipe Info

• Yield: 8–10 pancakes
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Basic Nutrition (Per Pancake)

Approximate values:

• Calories: 125
• Carbs: 18 g
• Fat: 5 g
• Protein: 3 g

Final Thoughts

I hope you make these chocolate pancakes soon—you deserve a warm, chocolatey breakfast that makes you smile before the day even begins. If you try this recipe, feel free to share your experience or let me know how you customized it. I’d love to hear how your pancakes turned out. Happy cooking!