Get ready for the tastiest and most indulgent Chocolate Pancakes you have ever had! A must for any chocolate lover, this is one delicious way to start the day! Simple and quick to make, these will be your new breakfast favorite!
- What’s in This Chocolate Chip Pancakes Recipe?
- Variations on Chocolate Pancakes
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- Notes from the Test Kitchen
- Chocolate Pancakes Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make Chocolate Pancakes Step by Step
- More Breakfast Recipes To Try
What’s in This Chocolate Chip Pancakes Recipe?
Made with a chocolate batter with folded-in chocolate chips, and then topped with a homemade chocolate sauce, these pancakes are a chocolate lover’s dream!
- Flour: All-purpose flour gives these pancakes structure.
- Cocoa: Unsweetened cocoa powder adds rich chocolate flavor to the batter.
- Sugar: Granulated sugar sweetens the batter.
- Baking Powder: Helps the pancakes rise light and fluffy.
- Milk: Any kind of milk adds moisture and richness to the batter.
- Eggs: Add richness to the batter.
- Oil: Neutral-flavored vegetable oil helps keep these pancakes super moist.
- Vanilla: Pure vanilla extract enhances the rich chocolate flavor.
- Chocolate Chips: We like semisweet chocolate chips, but milk or dark also work.
- Cream: Heavy cream combines with chocolate chips to create a rich sauce.
Variations on Chocolate Pancakes
Try different kinds of cocoa powder for different levels of chocolate indulgence. You can also mix in different kinds of baking chips, like white chocolate, cream cheese, or peanut butter, to enhance the experience.
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How to Store and Reheat
Store leftover chocolate pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
How to Freeze
Freeze chocolate pancakes in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Just about anything goes well with chocolate pancakes! In addition to chocolate sauce, try salted caramel, homemade whipped cream, sliced strawberries, caramel sauce, chocolate chips, or sprinkles. We especially love them for Valentine’s Day served with fresh sliced strawberries.
Notes from the Test Kitchen
There’s nothing complicated about this pancake recipe. Kids will obviously love eating these, but it’s an easy recipe so they can have fun helping you make them in just 30 minutes! Let’s not pretend that this is a healthy breakfast, but it is so perfect for special occasions. These are a must-make if you have a chocoholic in your family! What a tasty way to start the day!
How to Make Chocolate Pancakes Step by Step
Whisk the Dry Ingredients: In a large bowl, whisk 1¼ cups of all-purpose flour, ¼ cup of unsweetened cocoa powder, ¼ cup of granulated sugar, 1½ teaspoons of baking powder, and ¼ teaspoon of kosher salt together.
Mix the Wet Ingredients: In a medium bowl, whisk 1 cup of milk, 2 large eggs, 2 tablespoons of vegetable oil, and ½ teaspoon of pure vanilla extract together.
Combine the Batter: Pour the wet ingredients into the dry ingredients and use a spatula to mix until the batter is just combined. Gently fold in ½ cup of semisweet chocolate chips.
Cook the Pancakes: Heat a large skillet or griddle over medium heat. Grease the pan with nonstick spray. Pour the batter into the skillet using a ¼-cup measuring cup. Cook for about 1 minute on each side, until browned. Transfer the cooked pancakes to a plate and wrap with foil. Repeat with the remaining batter.
Make the Chocolate Sauce: Place 1¼ cups of semisweet chocolate chips in a microwave-safe bowl. Microwave the chocolate chips in 30-second increments, stirring in between each, until completely melted. Pour ½ cup of heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.
Serve the Pancakes: Serve the pancakes with chocolate sauce and a sprinkle of chocolate chips.
The secret to the best pancakes is not to overmix the batter. A few lumps are okay and even encouraged for light and fluffy pancakes.
While it’s not necessary, a 10-minute rest will help create light and fluffy pancakes, so give it a try if your pancakes are looking a little flat.
When the pancake edges begin to bubble, about 1 minute after pouring the batter into the pan, it’s time to flip the pancakes!