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!
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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.
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.
Serving Suggestions
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!
Chocolate Pancakes Recipe
Equipment
- Kitchen Scale (optional)
- Electric Griddle
Ingredients
For the Pancakes
- 1¼ cups all-purpose flour 150 grams
- ¼ cup unsweetened cocoa powder 21 grams
- ¼ cup granulated sugar 50 grams
- 1½ teaspoons baking powder 6 grams
- ¼ teaspoon kosher salt
- 1 cup milk 227 grams
- 2 large eggs 100 grams
- 2 tablespoons vegetable oil 25 grams
- ½ teaspoon pure vanilla extract 2 grams
- ½ cup semisweet chocolate chips 85 grams
For the Chocolate Sauce
- 1¼ cups semisweet chocolate chips 213 grams, plus more for topping
- ½ cup heavy cream 114 grams
Instructions
- In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and salt together.1¼ cups all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ cup granulated sugar, 1½ teaspoons baking powder, ¼ teaspoon kosher salt
- In a medium bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together.1 cup milk, 2 large eggs, 2 tablespoons vegetable oil, ½ teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients and use a spatula to mix until the batter is just combined. Gently fold in the chocolate chips.½ cup semisweet chocolate chips
- 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 the chocolate chips in a microwave-safe bowl. Microwave the chocolate chips in 30-second increments, stirring in between each, until completely melted.1¼ cups semisweet chocolate chips
- Pour the heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.½ cup heavy cream
- Serve the pancakes with chocolate sauce and a sprinkle of chocolate chips.
Video
Becky’s Tips
- Don’t over-mix the pancake batter. Everything should be combined with no dry flour, but stop mixing once the flour has disappeared. If you carry on mixing, they won’t be nice and fluffy.
- The pancake batter can be prepared the night before and kept covered in the fridge.
- Adjust the temperature of your skillet when cooking the pancakes. If it’s too hot they will burn, and not hot enough and they will spread.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!
Thank you for this easy and yummy recipe! My whole family loved it. I skipped the chocolate sauce this time, and it was delicious even without the sauce. My son has already requested this again for his birthday breakfast in 2 weeks. I’ll make the chocolate sauce for his birthday ;)
I love this recipe, it was a huge hit for my family!