Chocolate Pancakes Recipe

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: pancakes

Calories: 358kcal

These chocolate pancakes are seriously the stuff of dreams! Every bite is super delicious, and your only regret will be that you didn't make more!

Step-by-step photos can be seen below the recipe card.

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.

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.

Storage: Store chocolate pancakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.