Nora
If your breakfast dreams had a flavor, it would be these Chocolate Pancakes. Rich, fluffy, and dripping with silky chocolate sauce, they transform your morning into something indulgent and unforgettable. Topped with whipped cream, chocolate shavings, and juicy strawberries, they’re both a visual showstopper and a decadent treat.
Perfect for special brunches, weekend mornings, or any day you need an extra dose of chocolatey comfort. These pancakes bring the bakery to your table with simple ingredients you already have in your pantry.
What Is the Chocolate Pancakes?
Chocolate Pancakes are a sweet spin on the classic breakfast stack. They include cocoa powder and chocolate chips in the batter for a rich depth of flavor. Once cooked, they’re stacked high and often topped with chocolate syrup, whipped cream, fruits, or even powdered sugar. Think of them as a cross between pancakes and dessert—because why not?
Why You’ll Love This Recipe
- Super fluffy: Buttermilk and baking powder give these pancakes an irresistible airy texture.
- Deep chocolate flavor: Cocoa powder and melty chocolate chips in every bite.
- Customizable: Top them with berries, nuts, syrups, or even peanut butter for endless variation.
- Family favorite: Whether you’re feeding kids or adults, these are always a hit.
- Easy ingredients: You likely have everything you need already.
Ingredients for Chocolate Pancakes
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Optional toppings: chocolate syrup, whipped cream, strawberries, chocolate shavings, powdered sugar
How To Make the Chocolate Pancakes
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well blended.
Step 3: Create the Batter
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Fold in the chocolate chips, being careful not to overmix.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat. Grease lightly with butter or cooking spray. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and edges look set, then flip and cook for another 1-2 minutes.
Step 5: Serve and Decorate
Stack the pancakes high, then drizzle with warm chocolate syrup. Top with whipped cream, fresh strawberries, and chocolate shavings. A dusting of powdered sugar makes them brunch-worthy.
What to Serve with Chocolate Pancakes
Pair these pancakes with salty elements to balance the sweetness. Crispy bacon, breakfast sausage, or a simple cheese omelet work beautifully. For drinks, go with strong coffee or a frothy latte to complement the rich chocolate.
Fresh fruit on the side, like bananas or orange slices, also adds brightness and cuts through the decadence. Or go all out and serve with a glass of cold milk or a vanilla protein shake.
Top Tips for Perfecting Chocolate Pancakes
- Don’t overmix: A few lumps are fine—overmixing leads to tough pancakes.
- Rest the batter: Let it sit for 5–10 minutes for fluffier results.
- Medium heat only: High heat can burn the outside before the inside cooks.
- Flip just once: Wait for bubbles on top before flipping, then cook until set.
- Use mini chocolate chips: They melt faster and distribute more evenly.
Storage Instructions
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or a skillet over low heat.
Freezer: Stack pancakes with parchment between each, seal in a freezer bag, and freeze up to 2 months. Reheat directly from frozen in a toaster or oven at 350°F for 10 minutes.
FAQs
Buttermilk and baking powder work together to create air bubbles in the batter. These bubbles expand when heated, giving pancakes that desirable fluffy texture.
Yes, buttermilk gives better texture and tang. If using regular milk, add 1 tablespoon of lemon juice or vinegar per cup and let sit 5 minutes.
Place cooked pancakes on a baking sheet in a 200°F oven while finishing the batch. This keeps them warm and prevents sogginess.
Absolutely! Stack with parchment between each, seal in a freezer bag, and freeze up to 2 months. Reheat in toaster or oven.
Strawberries, whipped cream, powdered sugar, and chocolate syrup are classic. Bananas, peanut butter, or crushed nuts also work great.
Ensure your pan is properly preheated and lightly greased. A nonstick surface or griddle is best for easy flipping and even cooking.
Want More Dessert Ideas?
If you’re loving the sweet indulgence of these Chocolate Pancakes, here are more dessert delights to keep your sweet tooth satisfied.
You might also enjoy the Chocolate Raspberry Drip Cake for a layered celebration treat. Or try Cherry Chocolate Cheesecake, a no-fuss dessert with rich and fruity contrast.
Craving something bite-sized? The Whipped Shortbread Cookies Recipe is melt-in-your-mouth magic. For a fruity twist, the Lemon Raspberry Swirl Cheesecake Cups pack brightness and creaminess into every spoonful.
And for the chocoholics, you can’t go wrong with the Chocolate Instant Pudding—a quick and classic favorite that never fails.
Save and Share This Chocolate Pancakes
You can pin this recipe for your next weekend brunch lineup or print it out for a family breakfast surprise.
If you try these Chocolate Pancakes, let me know how you topped yours! Did you go with strawberries or switch it up with raspberries or bananas? Any creative twists are welcome—drop a comment to inspire others!
📌 Save this to your ‘Dessert Breakfasts’ board so it’s always a scroll away.
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