Chocolate Pancakes
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Posted: 07/21/24
Updated: 09/30/24
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Indulge in these fluffy and chocolatey pancakes, perfect for a lazy weekend breakfast or special treat. This easy-to-follow recipe will show you how to make these Chocolate Pancakes loaded with chocolate chips in no time.
You can officially be the cool mom when you make chocolate pancakes for breakfast! This easy recipe is a kid-favorite — who am I kidding, it’s a family favorite. Who wouldn’t love rich, sweet, and fluffy chocolate chocolate chip pancakes? Double the chocolate, double the yum!
Pair these easy pancakes with simple breakfast sides like scrambled eggs and bacon, or get fancy and make some sheet pan eggs with these fluffy flapjacks.
Whatever you love to eat for breakfast, these are just the most fun recipe to add into your routine. Fall in love with these fudgy and delicious pancakes!
More of a traditionalist? Make these homemade pancakes that are so light and fluffy.
Why You’ll Love Chocolate Pancakes
- This tasty breakfast recipe only takes about a half hour to make. A quick way to make your morning extra fun!
- Pancakes are a great meal prep breakfast item. They store and reheat wonderfully, so make a big batch to save for the week.
- Chocolate pancakes are perfect for brunch, parties, and so much more. They’re just a little fancy with a load of incredible flavor.
Ingredients for Chocolate Pancakes
- All-purpose flour – Basic all purpose flour is all you need as a base for a good pancake batter.
- Milk – For the most smooth and rich results, use whole milk. You can also use 2% milk or a dairy free option.
- Melted butter – Salted and unsalted butter will both work well in this recipe. If you use salted, then you’ll likely need to omit the salt called for.
- Cocoa powder – Make this batter loaded with delicious chocolate flavors by mixing in some cocoa powder.
- Baking powder – This will act as the rising agent to keep your pancakes the perfect fluffy texture.
- Salt – Balance out all the sweetness of these pancakes with a pinch of salt.
- White sugar – All pancakes taste a little better when the batter is slightly sweetened.
- Egg – Allow the egg to come to room temperature before mixing it into the mixture.
- Semi-sweet chocolate chips – You can use milk chocolate chips or dark chocolate chips if you prefer.
Helpful Tools
How to Make Chocolate Pancakes
Combine dry ingredients and sift them into a large bowl. In another medium bowl beat egg until light and then add the milk and melted butter to the egg. Stir until just combined.
Add wet ingredients to dry ingredients and mix until moistened, do not overmix. At this point, if the batter is too thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want.
Fold in chocolate chips and then let the batter rest for 5 minutes.
Heat a griddle or large skillet over medium-low heat and melt about ½ Tablespoon butter in a large non-stick skillet. Ladle the batter into a hot skillet making 3-4 pancakes.
Cook pancakes until bubbles form on top. Flip and brown the other side. Wipe out any excess butter with paper towels. Repeat with remaining batter until all pancakes are made.
Serve with you favorite toppings and enjoy!
How to Store Leftover Chocolate Pancakes
Before storing chocolate pancakes, make sure to cool them to room temperature. If you store them when they are still hot it will create condensation in the container pancakes that will make them soggy.
REFRIGERATION: After they have cooled to room temperature you can wrap leftover in aluminum foil, transfer to a plastic zip top bag, or store in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
FREEZER: Before you store pancakes make sure you let them cool to room temperature. After they are cooled you can either store them in the refrigerator or in the freezer. Then you can either flash freeze the pancakes by placing them in a single layer on a baking sheet and freezing them for 1-2 hours then moving them to a freezer Ziploc bag or airtight container. Another way to store them in the freezer is in individual sandwich bags or by placing them in a gallon freezer storage bag and separating them by parchment paper to keep them from sticking together.
Toppings for Chocolate Pancakes
There are so many amazing toppings to use on these chocolate pancakes. My favorite is chocolate syrup, but here’s some other yummy ones:
- peanut butter
- caramel sauce
- strawberries
- blueberries
- whipped cream
- chopped walnuts
- maple syrup
- chocolate sauce
- strawberry sauce
- chopped pecans
- sprinkles
What to Serve with this Chocolate Pancake Recipe
These chocolate pancakes pair well with all of your breakfast favorites. Some ham and cheese egg muffins are a quick protein, and a crock pot egg bake is a perfect low effort addition to breakfast.
You could also pair these with some sheet pan breakfast or crescent roll breakfast casserole. Breakfast crescent roll ring and bacon egg muffins also go great with these easy chocolate pancakes.
Pro Tips for the Best Chocolate Pancakes
- Feel free to add other fillings in your pancakes. Chopped nuts, sprinkles, different flavors of chocolate chips, vanilla extract, the list is endless!
- Reheat your pancakes in a toaster oven or on the stove top for the best results. I don’t recommend reheating in the microwave.
- Don’t overmix the batter or you’ll end up with tough and chewy pancakes.
This easy chocolate chip pancakes recipe has become a favorite around here. Give them a try and you’ll see why!
More Pancake Recipes you’ll Love!
- These Buttermilk Pancakes are a classic that everyone enjoys! You’ll love this simple recipe.
- Ever had Cinnamon Roll Pancakes? If the answer is no, then you have to try this sticky sweet recipe.
- Make some Banana Pancakes as a fun and simple weekend breakfast.
- Celebrate birthdays with an extra special breakfast of Funfetti Pancakes.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chocolate Pancakes
Light, fluffy Chocolate Chocolate Pancakes are not only chocolate, but loaded with chocolate chips. Top them with chocolate syrup or whipped cream for the ultimate indulgence.
Video
Ingredients
- 1 ⅔ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 Tablespoon baking powder
- 2 Tablespoons white sugar
- ¾ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- 2 Tablespoons butter melted
- ½ cup semi sweet chocolate chips
- additional butter for greasing pan about 3 Tbsp
Instructions
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light. Add 1 c. milk and melted butter to the bowl. Stir until just combined.
- Add wet ingredients to dry ingredients and mix until moistened, do not overmix. At this point if it is too thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Fold in chocolate chips and let rest for 5 minutes.
- Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoon butter in a large non-stick skillet. Ladle the batter (about ¼ cup batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
- Wipe out any excess butter with paper towels. Repeat with remaining batter
Tips
Before storing chocolate pancakes, make sure to cool them to room temperature. If you store them when they are still hot it will create condensation in the container pancakes that will make them soggy.
REFRIGERATION: After they have cooled to room temperature you can wrap leftover in aluminum foil, transfer to a plastic zip top bag, or store in an airtight container in the refrigerator. Leftover pancakes will keep in the refrigerator for up to a week.
FREEZER: Before you store pancakes make sure you let them cool to room temperature. After they are cooled you can either store them in the refrigerator or in the freezer. Then you can either flash freeze the pancakes by placing them in a single layer on a baking sheet and freezing them for 1-2 hours then moving them to a freezer Ziploc bag or airtight container. Another way to store them in the freezer is in individual sandwich bags or by placing them in a gallon freezer storage bag and separating them by parchment paper to keep them from sticking together.
Nutrition Information
Calories: 449kcal (22%), Carbohydrates: 67g (22%), Protein: 11g (22%), Fat: 17g (26%), Saturated Fat: 10g (63%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 22mg (7%), Sodium: 523mg (23%), Potassium: 700mg (20%), Fiber: 6g (25%), Sugar: 18g (20%), Vitamin A: 261IU (5%), Vitamin C: 0.1mg, Calcium: 251mg (25%), Iron: 5mg (28%)
Elaine says
These are so decadent and delicious! That sauce is heavenly! I loved these with fresh strawberries.