Chocolate Pancakes

Chocolate pancakes made with a cocoa-rich batter, folded with mini chocolate chips, and finished with a simple pour of warm chocolate ganache. They’re easy to make, very chocolatey, and sit comfortably in that space where breakfast and dessert unofficially agree.

Chocolate Pancakes, On Display

When I was six years old, my mother decided it would be a good idea to sign me up for department store modeling, which already tells you everything you need to know about the disconnect between who I was and what was happening. This was the 1970s when upscale department stores put on elaborate seasonal fashion shows, complete with luncheons and runways and rows of women dressed up and seated at tables, ready to order the latest outfits for their children at home.

I was painfully shy then. Not in a coy way, but the kind of shy that lived in my chest and throat. And yet there I was, being marched out again and again in outfits that felt like costumes from someone else’s life: starched pinafores with ruffles, tights pulled tight enough that they made my legs feel theoretical, Mary Janes buckled carefully, hair styled into something immobile. We looked adorable, but we also looked like we had been assembled. Think concept car on full display.

Every show meant multiple outfit changes. Easter dresses. Christmas dresses. Spring dresses that made no sense to someone who just wanted to climb trees, play in the dirt, and sit on the floor. Each time I walked the runway, I was supposed to reach the end, step onto the big circular platform, turn slowly, and let everyone absorb the look.

Instead, every single time, I stood there with all four fingers of one hand shoved into my mouth, staring out at the room because I was absolutely terrified. Not my thumb. All four fingers. Like my own subconscious emergency brake. They told me to stop. I never did. I didn’t know how else to exist in that moment.

Here’s how it would go.

I would walk out, stop abruptly, and put the fingers in my mouth before I passed the first table of women.

I wasn’t crying or acting out. I was just overwhelmed, and this was the only move I had. The women backstage would gently pry my hand away before the next outfit, reminding me again that I shouldn’t do that. Then the curtain would part, and I would do it again. It became a rhythm. Outfit, walk, platform, fingers. Outfit, walk, platform, fingers. This became my personal brand and I didn’t care. It went on for a year. All four seasons.

From the outside, I’m sure it looked like nerves. From the inside, it felt more like confusion. I didn’t understand why I was being introduced to strangers as “spring,” or “holiday,” or “Easter,” or why my job was to stand still while adults evaluated ruffles. I only understood that I did not want to be there, and that the experience required strength I did not have at the time.

In the end, what got me through those shows wasn’t confidence or any early taste of being “on.” It was chocolate pancakes. I find that funny now, and it makes complete sense with who I am today. And now you know how to get me to do anything, just promise me a sweet chocolate ending and I’m good to go.

After the show, us kids were taken to a table where a man in a tuxedo made a very serious production out of serving chocolate pancakes, pouring chocolate syrup from high above our heads, adding whipped cream, sprinkles and strawberries, treating it like something glamorous and maybe a formal apology for what we just endured. That was the part I waited for and the only part I liked. It made standing there tolerable, knowing that if I made it through, there would be chocolate pancakes at the end.

I never had chocolate pancakes at home. In my mind, they became associated with one very specific feeling: relief.

Now, years later, I make chocolate pancakes for myself without an audience, runway, or silly costume outfits that don’t belong to me. They’re still soft and dark and rich, finished with a simple ganache that pours instead of setting, but they’re no longer something I must earn by being on display.

They’re just something warm I make because I remember exactly what it felt like to get through something by focusing on what came after.

And honestly that still feels like a pretty good reason.

Why I Love This Recipe

• Chocolate is definitely the main character without asking it to justify itself as “breakfast.” We’re all aware of what’s happening here, and that matters to me.
• The ganache is optional, but emotionally persuasive. It’s the difference between “this is good” and “okay, I see what you did here.” Don’t skip it.
• These pancakes are playful by themselves. They don’t need sprinkles, hearts, or permission to exist, but you can definitely add your own whimsy if you’re feeling it.
• They work just as well for a weekday as they would for your Valentine. Or a birthday morning surprise.

Ingredients

• All-purpose flour – The required backdrop, boring like the carpeted department store runway. It’s not the reason, it’s just what everything else has to stand on.
• Dutch-processed cocoa powder – Dark, pressed, and serious, not playground cocoa. It’s the version that learned how to sit still under lights.
• Granulated sugar – Here’s the reason we’re acting like these pancakes are breakfast. Without it, the illusion falls apart.
• Baking powder – The lift you need when you’re being asked to perform before you’ve had a say.
• Salt – Keeps the whole thing from turning saccharine.
• Egg – The thing that says, okay, we’re doing this now. Once it’s in, there’s no backing out.
• Milk – Softens it and makes the batter wearable instead of stiff.
• Neutral oil – Practical.
• Mini chocolate chips – My little dots of reassurance. Like knowing there was going to be dessert at the end of the runway.
• Good semi-sweet chocolate – This is the tuxedo guy. If it’s low-quality chocolate, the illusion is ruined immediately.
• Heavy cream – Turns chopped pieces into something smooth enough to pour. It fixes things without making a scene.

How to Make Chocolate Pancakes 

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (dry bowl first)
  Sift the flour, cocoa powder, sugar, baking powder, and salt into a large bowl. Cocoa clumps when it feels like it, so I always sift. If you don’t have a sieve, whisk thoroughly until the color looks even and calm.
• Step Two (bring it together)
  Add the egg, milk, and oil and stir just until combined. A few lumps are fine. This isn’t cake, and chocolate batter doesn’t benefit from overmixing. Fold in the mini chocolate chips last so they stay scattered instead of disappearing into one spot.
• Step Three (cook gently)
  Heat a skillet over low to medium heat. Chocolate batter darkens fast, so slower is better here. Pour about ⅓ cup of batter per pancake. When bubbles form and the edges look set, flip and finish the second side quickly. Repeat until the batter’s gone.
• Step Four (ganache, if you’re doing it)
  Put the chopped chocolate in a heatproof bowl. Warm the cream just until it starts to steam, then pour it over the chocolate. Let it sit for a minute or two, then stir slowly until smooth. It always looks unsure at first. Keep stirring.
• Step Five (serve)
  Drizzle the ganache over warm pancakes and eat them while they’re still soft. Stack them or don’t. This is one of those breakfasts that will go straight to the memory banks.

Recipe Tips

• Don’t overmix the batter. Chocolate pancakes are dramatic enough without being overworked. A few lumps are fine. Think “backstage chaos,” not perfectly pressed seams.
• Keep the heat lower than you think. Cocoa darkens fast, and no one wants a burnt exterior with a raw middle. This is not the moment for harsh lighting.
• Wait for the bubbles before you flip them. That’s your cue. If you flip too early, the base hasn’t set, and everything slides apart, which is exactly how outfits fail on a runway.
• Mini chocolate chips work better than full-size. They melt evenly and don’t sink or dominate. You want distribution, not a single diva stealing the focus.
• For ganache, chop the chocolate smaller than you think you need to. Big chunks make streaks and delays.
• Let the ganache sit before stirring. Pour the cream, walk away for a minute, then come back. This one stays pourable, unlike the set version in my Boston cream pie cupcakes.
• Serve these warm, not piping hot. There’s a sweet spot where everything sort of relaxes.
• And yes, these are absolutely dessert strutting around like breakfast. I’m well aware. That’s part of the charm.
• Top smart – blueberries cut through the chocolate and make it look like brunch instead of dessert in denial.

Storage

• If you somehow have leftovers, let the pancakes cool completely before stacking them. Warm pancakes trap steam, and steam turns soft things floppy in a way no one asked for.
• Layer them with parchment in between and store in an airtight container in the fridge for up to three days. They reheat best in a toaster or a dry skillet, where the edges come back instead of slumping.
• The ganache keeps separately in the fridge for a few days. Warm it slowly until it loosens again. If it looks stubborn, a small splash of cream brings it back.
• These freeze surprisingly well. Lay the pancakes flat first so they don’t glue themselves together, then move them to a freezer bag. They’ll keep for a couple of months and reheat well.
• Reheat with a little patience on low heat. This is breakfast that does better when it isn’t being shoved back onstage too fast.

FAQs

• Can I make these chocolate pancakes ahead of time?
  Yes. They hold up well, especially if you reheat them slowly. They’re forgiving like that.
• Do I have to use Dutch-processed cocoa?
  No, regular cocoa will work. Dutch-processed just gives you a deeper color and smoother chocolate flavor.
• Can I skip the chocolate chips?
  You can. The pancakes will still be chocolate, just less molten in the middle. Like tights without the ruffles.
• Can I use butter instead of oil?
  Yes. Melt it first. Butter gives you a slightly richer texture, but oil keeps them softer. Both are valid choices.
• Why are my pancakes dry or tough?
  Most likely overmixing or heat that’s too high. Chocolate batter doesn’t need aggressive stirring. Stir less, lower the flame, trust it more.
• Can I make the ganache thicker or thinner?
  Yes, because thicker means more chocolate! Thinner means a splash more cream. Adjust until it’s the way you want it.
• Is this really breakfast?
  We’re all in on the charade, and that’s fine Karen.
• What should I serve with them?
  Berries cut the sweetness. Whipped cream goes straight into fantasy mode. Espresso is my non-negotiable. Breakfast home fries also go well here

From My Kitchen Notes

• Chocolate pancakes are us all agreeing to fib first thing in the morning. We call it breakfast, but everyone at the table knows exactly what’s happening.
• Cocoa turns pancake batter into something closer to a costume. Same base, different outfit.
• I think of the ganache as the pinafore. It’s completely unnecessary, wildly impractical, and somehow the thing that makes the whole look feel finished.
• These pancakes cannot be rushed in the pan. They cook a little slower, like they’re waiting for you to notice them properly.
• Blueberries and chocolate are one of my favorite combos. Blueberries are highly acidic and sweet. Chocolate has bitter notes and sweetness. This is how food harmony is created. You should try it.
• I appreciate people who are willing to indulge in foods that are not always sensible. It tells me a lot about the part of you I like.
• These pancakes make me remember that I once survived an entire year of department store fashion shows powered almost exclusively by the promise of chocolate syrup and whipped cream served by a man in a tuxedo who took his job extremely seriously. I’m still trying to figure out what that says about me, but I know I enjoy her.
• I still like food that comes after something mildly ridiculous.
• These pancakes remind me that anticipation can be a form of survival.
• I’ve spent most of my life feeding myself between runs, obligations and roles. These pancakes are the old agreement I made with myself and never broke.

More Sweet Things Before Noon

• Nutella French Toast Bake – Brioche, chocolate-hazelnut, custard center.
• The Perfect Dutch Baby Pancake – Billowy, crisp edges, custardy middle.
• Double Chocolate Chip Cake Mix Muffins – Soft, extra chocolate, simple.
• Lemon Ricotta Pancakes with Blueberry Sauce – Fluffy, citrusy, bright berries.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

5 from 6 votes

Chocolate Pancakes

Chocolate pancakes made with cocoa powder and mini chocolate chips, finished with warm chocolate ganache. Soft, fluffy, and very chocolatey from scratch.

Prep Time1 hour hr 20 minutes mins

Cook Time15 minutes mins

Total Time1 hour hr 35 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: best chocolate pancakes with ganache, chocolate chip pancakes, Chocolate Pancakes, double chocolate pancakes, Dutch-processed cocoa pancakes, easy chocolate pancakes from scratch, fluffy chocolate pancakes

Servings: 8 pancakes

Calories: 385kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For accurate measurements.
• mixing bowls (large and small) For mixing the batter and ganache.
• Sieve To sift the dry ingredients.
• nonstick skillet For even browning and easy flipping.
• Saucepan (small). To gently heat the cream for ganache.

Ingredients

Pancake Batter:

• 1½ cups (190 g) all-purpose flour
• ¼ cup (25 g) Dutch-processed cocoa powder or unsweetened cocoa powder
• ¼ cup (50 g) granulated sugar
• 1½ tsps (6 g) baking powder
• ½ tsp (3 g) table salt
• 1 large egg lightly beaten
• 1 cup (240 ml) whole milk
• ¼ cup (60 ml) neutral oil
• ¾ cup (130 g) mini semi-sweet chocolate chips

Chocolate Ganache: (optional)

• 4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped (you could also use chocolate chips)
• ½ cup (120 ml) heavy cream

Instructions

• In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, and salt using a fine-mesh strainer. If you do not have a strainer, whisk thoroughly until evenly combined and no lumps remain.
  1½ cups (190 g) all-purpose flour, ¼ cup (25 g) Dutch-processed cocoa powder, ¼ cup (50 g) granulated sugar, 1½ tsps (6 g) baking powder, ½ tsp (3 g) table salt
• Add the lightly beaten egg, milk, and vegetable oil to the dry ingredients. Stir just until combined. Do not overmix. Fold in the mini semi-sweet chocolate chips.
  1 large egg, 1 cup (240 ml) whole milk, ¼ cup (60 ml) neutral oil, ¾ cup (130 g) mini semi-sweet chocolate chips
• Heat a nonstick skillet or griddle over low to medium heat. Lightly grease if needed. Once hot, pour ⅓ cup (80 ml) of batter onto the surface for each pancake.
• Cook until bubbles begin to form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side for an additional 1 to 2 minutes, or until cooked through. Adjust the heat as needed to prevent scorching, as cocoa batter browns quickly. Transfer cooked pancakes to a plate and repeat with remaining batter.
• For the ganache, place the finely chopped semi-sweet chocolate in a small heatproof bowl.
  4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped
• Heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Do not allow it to boil.
  ½ cup (120 ml) heavy cream
• Pour the hot cream over the chopped chocolate and let sit for 2 to 3 minutes. Stir slowly from the center outward until the mixture is smooth and fully combined.
• Drizzle the warm ganache over the pancakes and serve immediately.rizzle the ganache over the pancakes.

Notes

• Do not overmix the batter; a few lumps are fine.
• Cook over lower heat to prevent burning the cocoa.
• Mini chocolate chips distribute more evenly than regular chips.
• Chop ganache chocolate finely for smoother melting.
• Pancakes freeze well without ganache.
• Nutrition values reflect the pancake batter only and do not include the optional chocolate ganache.
• Adding the full ganache increases calories by approximately 130–150 calories per serving, depending on how much is used.
• Additional toppings such as whipped cream, syrup, or fruit will increase total sugar and fat content.
• Values are estimates and may vary based on ingredient brands and portion size.

 

If you’re making these chocolate pancakes with ganache, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Chocolate Pancakes

Amount Per Serving (180 g)

Calories 385 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Polyunsaturated Fat 5g

Monounsaturated Fat 7g

Cholesterol 45mg15%

Sodium 300mg13%

Potassium 210mg6%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 22g24%

Protein 6g12%

Vitamin A 300IU6%

Calcium 110mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Chocolate Pancakes? I’d love to hear how it turned out — leave a comment below and let me know.

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