If you’re anything like me, you’ve probably had mornings where a plain stack of pancakes just won’t cut it. You want something warm, rich, and deeply chocolatey. That’s where these Chocolate Pancakes come in.
Think rich, fluffy, cocoa-kissed pancakes topped with warm, silky chocolate sauce, basically, breakfast’s answer to dessert (and totally worth getting out of bed for).
These are not your average pancakes. These are double chocolate pancakes, made with cocoa powder in the batter and finished off with a homemade chocolate sauce that melts right into every bite.
It’s comfort food with a little wow factor, perfect for weekend brunches, special mornings, or whenever you’re craving something decadent yet doable.
Why These Chocolate Pancakes Steal the Show
They’re basically dessert disguised as breakfast
Let’s be real, these chocolate pancakes could pass as a brownie stack. But, it’s breakfast, so we’re calling it “pancakes” and feeling great about it.
No skills? No problem.
No complicated steps, no weird techniques, just basic ingredients coming together like magic. If you can handle a spoon, you’re already halfway to making magic.
Kid-approved, adult-adored
Whether you’re making breakfast for little ones or sharing brunch with friends, these pancakes always hit the sweet spot. Literally.
The Ingredients You’ll Need
- All-purpose flour- I love using this as the base because it gives pancakes that perfect soft, fluffy texture you want.
- Unsweetened cocoa powder- You can’t beat the rich chocolate flavor this adds; it makes every bite feel like a little celebration.
- White sugar- I use just a bit to bring sweetness that balances the cocoa without overpowering it.
- Light brown sugar- This gives a lovely caramel note and keeps the pancakes nice and moist, trust me, it’s a game changer.
- Baking soda- You can thank this little guy for those tall, fluffy pancakes that just melt in your mouth.
- Salt- I always add a pinch because it pulls all the flavors together and keeps the chocolate from tasting flat.
- Large eggs- To bind everything and add richness, making the batter just right.
- Buttermilk- I love buttermilk for the subtle tang it adds, plus it keeps the pancakes super tender.
- Whole milk- You can add this to make the batter smooth and creamy, helping everything mix perfectly.
- Vegetable oil- It helps with that golden crust on the griddle.
- Pure vanilla extract- I always toss in extra vanilla because it makes the chocolate flavor pop in the best way.
- Chocolate chips and Heavy cream- For a drizzle that melts like velvet and tastes like heaven.
How I Make My Chocolate Pancakes
Mix the dry magic
Toss white and brown sugars with sumptuous cocoa powder in a generous bowl. Whisk them together! Fold in the flour, baking soda, and salt, mixing until just merged.
I usually make a little crater in the middle here, like a tiny volcano, so mixing the wet stuff later won’t be a messy.
Wet stuff, ready to go
Combine milk, buttermilk, eggs, vegetable oil, and vanilla in a separate bowl, whisking until they unite smoothly. You’ll know it’s right when the mix looks smooth and silky, kind of like the start of something delicious.
The perfect mix
Pour the wet into the dry and start whisking, gently, though! I don’t want you to overwork the batter.
Leaving batter slightly lumpy unlocks the key to tender, cloud-like pancakes. If you overmix, you’ll get tough pancakes, and no one wants that.
Batter up!
Heat that skillet on medium. The key? You want it hot enough to sizzle but not so hot that your pancakes turn into crispy hockey pucks.
Add a small pat of butter or a drizzle of oil to the skillet and let it melt and coat the surface evenly before adding your batter.
Scoop about a 1/3 cup of batter for each pancake.
Bubble watch
Here’s where the fun begins: watch the batter closely and wait for bubbles to pop up all over the surface and the edges to look set, not wet and shiny anymore. That’s your cue to flip! Carefully turn them over and cook for about the same amount of time until the other side is that perfect golden brown.
The Chocolate Sauce
Here’s the simplest way to feel like a chocolate wizard: toss your chocolate chips in a bowl. Heat heavy cream until it’s just bubbling at the edges.
Pour the hot cream over the chips and let it hang out for a minute or two, then stir gently until it’s silky smooth and glossy.
Drizzle it over your pancakes and enjoy!
Common Chocolate Pancake Pitfalls
Pancakes turning out flat or dense
This usually means the batter got overmixed. I know it’s tempting to whisk it smooth, but those little lumps are your pancake’s best friends for fluffiness. Next time, mix gently and stop as soon as you see those lumps.
Edges cooking too fast or burning
If your skillet is too hot, your pancakes can get crispy edges while the middle is still raw. Lower the heat a notch, and try spreading the batter a bit thinner when you pour it. Also, keep an eye on the heat because skillets can heat unevenly!
Pancakes not flipping easily
Patience is key here! Wait until you see lots of bubbles on top and the edges look set, this is the sign your pancake is ready to flip without breaking apart.
Tasty Toppings
- Toasted coconut flakes, add a little crunch and tropical flair
- Fresh raspberries or sliced strawberries, their tartness balances the chocolate perfectly
- A creamy dollop crowned with cinnamon, inviting and comforting, like a soft, warm hug.
- Chopped toasted nuts (pecans, walnuts, or hazelnuts), for that satisfying nutty crunch
Frequently Asked Questions
Why does cocoa powder not mix well?
Cocoa powder can be a bit stubborn because it’s naturally dry and tends to clump when added directly to wet ingredients. To avoid this, I like to sift the cocoa powder with the dry ingredients first, which helps break up lumps and ensures even mixing.
Will pancakes turn out alright if I use water in place of milk?
Yes, you can use water instead of milk, especially if you need a dairy-free option. Just know that milk adds richness and fluffiness, so using water might make pancakes a bit less tender and flavorful.
Do I really need buttermilk?
It might seem extra, but there’s a good reason! Buttermilk isn’t just there for flavor (though its tanginess is amazing), it’s acidic, which means it reacts with the baking soda to help your pancakes rise and turn out extra fluffy.
Other Pancakes To Make
Easy Chocolate Pancakes
Ingredients
For the Pancakes:
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup white sugar
- ⅓ cup packed light brown sugar
- 1½ tsp baking soda
- Pinch of salt
- 2 large eggs
- ½ cup buttermilk
- ½ cup whole milk
- 3½ tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
For the Chocolate Sauce:
- 8 oz chocolate chips
- 1 cup heavy cream
Instructions
- Start by mixing white and brown sugars with cocoa powder in a spacious bowl. Once it’s all mixed, add the flour, baking soda, and salt. I like to make a little dip in the center, it helps when adding the liquids.
- Combine milk, buttermilk, eggs, oil, and vanilla in a different bowl, whisking until fully blended.
- Lightly combine the wet and dry ingredients with a gentle whisk. Don’t worry about a few lumps, that’s what gives pancakes their soft, fluffy texture.
- Warm your skillet to medium and coat it with a touch of butter or oil. Use about ⅓ cup of batter to make each pancake.
- Once bubbles rise and edges firm, turn and cook the second side to a golden perfection.
- To make the chocolate sauce, heat the cream until it’s just starting to bubble, then pour it over the chocolate chips in a bowl.
- Give it a moment to settle before stirring until smooth and gleaming. Drizzle it over your pancakes and enjoy!
Notes
- Let the batter rest for a few minutes before cooking to help it settle.
- Use room temperature ingredients for a smoother mix.
- If cooking a large batch, keep pancakes warm in a low-temperature oven.
