Chocolate Pancakes

Decadent, fluffy chocolate pancakes flavored with cocoa and vanilla, perfect for breakfast or dessert. Simple pantry ingredients and a quick technique deliver a tender stack ready in under 30 minutes.

Print Pin

Course: Breakfast

Cuisine: American

Keyword: chocolate pancakes, cocoa pancakes, chocolate pancake recipe, breakfast, brunch

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: –3 servings (about 8 medium pancakes)

Calories: 420kcal

Ingredients

1 1/4 cups 155 g all-purpose flour
1/4 cup 25 g unsweetened cocoa powder
2 tbsp granulated sugar
1 tbsp baking powder
1/4 tsp salt
1 large egg
1 1/4 cups 300 ml milk (dairy or plant)
3 tbsp melted butter or neutral oil
1 tsp vanilla extract
1/4 cup 45 g chocolate chips (optional)
Butter or oil for the pan

Instructions

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
In a separate bowl, beat the egg and then whisk in the milk, melted butter (or oil), and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are fine—do not overmix.
Fold in chocolate chips if using, taking care not to overwork the batter to keep pancakes tender.
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
Drop about 1/4 cup of batter per pancake onto the hot surface, spacing them evenly.
Cook until edges set and small bubbles appear on top, about 1½–2 minutes.
Flip carefully and cook the second side until set and slightly springy, about 1–2 minutes more.
Transfer cooked pancakes to a warm plate and keep loosely covered while you finish the remaining batter.
Serve stacked with a drizzle of chocolate sauce or maple syrup, a pat of butter, and optional fruit or powdered sugar.

Nutrition