Chocolate Pancakes Recipe

This Chocolate Pancakes Recipe is the sweetest way to start your day. A quick and simple recipe that makes chocolatey, fluffy pancakes. Sure to be your new breakfast favorite!

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Chocolate Pancakes Recipe Ingredients

• Unbleached All Purpose Flour
• Unsweetened Cocoa Powder
• White Sugar
• Baking Powder
• Salt
• Milk
• Large Eggs
• Pure Vanilla Extract
• Salted Butter

These homemade chocolate pancakes are a good reason to enjoy chocolate for breakfast. This easy recipe will give you a fluffy stack of pancakes in just a couple of minutes!

How to Make Chocolate Pancakes

1. In a large mixing bowl, add the dry ingredients: all purpose flour, cocoa powder, granulated sugar, baking powder and salt. Whisk them together well.
2. Next, whisk together the wet ingredients: milk, eggs and vanilla extract.
3. Now add the wet ingredients to the dry and whisk a few times.
4. Add the melted butter and whisk everything together until fully combined, but be careful not to overmix. Lumpy batter is good batter.
5. Let the pancake batter rest while you heat up the griddle.

6. Heat an electric griddle to 350°F or heat a large nonstick skillet over medium-low heat with a tablespoon of butter or oil.
7. Using a ladle or ½ cup measuring cup, add about ½ cup batter for each pancake to griddle. Let the first side cook for 1-2 minutes until there are bubbles popping and the edges of the pancakes look dry.
8. Flip the pancakes and cook on second side for another 1-2 minutes until golden brown and they bounce back when touched.
9. Remove, place pancakes aside until all the batter is cooked.

Serving Chocolate Pancakes

These pancakes are so delicious when served with pure maple syrup and fresh berries. To make them more rich and decadent you can serve them with a chocolate sauce, whipped cream and mini chocolate chips.

If you love chocolate and peanut butter together, spread some peanut butter on top of the pancakes and drizzle with a little maple syrup or chocolate syrup. It's so delicious!

Storing Pancakes

Storing: Let the leftover pancakes cool completely and then store in an airtight container in the fridge for up to 4 days.

Freezing: These pancakes are super freezer friendly. Add them to a sheet pan in single layers between parchment paper or wax paper and freeze. Once frozen, add them to a zip top bag or airtight container in between layers of wax paper. Label, freeze and date. Pancakes will last 4 months or so in the freezer.

Reheating: The frozen pancakes can be reheated in a 350°F oven on a baking sheet until warmed through. They can also be reheated from frozen in the microwave until warmed through.

Tips for Easy Chocolate Pancakes

• Always fluff your flour before measuring. This helps make sure the flour is properly measured.
• Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
• Start with room temperature ingredients for best results.
• Mix the wet ingredients until really smooth before adding to the dry ingredients.
• Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
• Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
• Let the pancake batter rest. This gives it time for the baking powder to activate and do it's job to make fluffy pancakes.
• If you don't have an electric griddle, use a nonstick pan. The griddle is best because the heat is evenly distributed, but a nonstick skillet with some butter or oil will work too.
• Flip those pancakes with confidence! Get the spatula all the way under the pancake before flipping.