I love making these fluffy, chocolate-y chocolate pancakes, studded with chocolate chips and drizzled with ganache. Whether I’m making these pancakes for a relaxed weekend breakfast or popping them in the microwave or toaster to reheat on a busy weekday morning, it always feels like I’m having dessert for breakfast. And that’s something I’m never against.
If I ever need a reason to satisfy a craving for a breakfast-dessert fusion, these chocolate pancakes are it! It’s tough enough for me to turn down a stack of pancakes, but when they’re chocolate, I can’t resist diving right in for a taste.
These pancakes are light, fluffy and made with ingredients you probably already have on hand right now.
If you love pancakes, you might also enjoy strawberry buttermilk pancakes, blueberry ricotta pancakes or banana blender pancakes.
Why I Love These Chocolate Chocolate Chip Pancakes
- Rich Chocolate Flavor: When the chocolate craving strikes, the deep chocolatey taste of these pancakes is just right.
- Fluffy Texture: I have a soft spot for fluffy pancakes, and these really hit the mark. They’re a completely different eating experience compared to my Dutch baby pancake recipe.
- Comfort Food: There’s something comforting about a warm stack of chocolate pancakes or chocolate waffles, especially on a chilly day.
- Instant Mood Booster: I’ve yet to find a chocolate lover who doesn’t perk up after a bite of these pancakes, myself included.
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Ingredients
- All-purpose flour: I prefer all-purpose flour for the fluffiest pancake texture.
- Cocoa powder: I use Dutch-process instead of regular cocoa powder (but you don’t have to). Dutch-process cocoa helps the pancakes get their rich chocolate-brown color and mellow taste. Although more pricey, this Valhrona cocoa powder is also one of my favorites.
- Granulated sugar: Just a quarter cup is all you need to balance the cocoa powder.
- Baking powder and salt: Leavening agent and flavor enhancement.
- Egg: The egg adds richness to the pancakes. Even if I’m using pre-made pancake batter, I always add an egg or two for extra richness.
- Milk: Use any milk you have on hand, even non-dairy works.
- Vegetable oil: You can use canola or avocado, any neutral oil will work.
- Mini semi-sweet chocolate chips: The mini chocolate chips disperse evenly within the pancakes, giving the perfect amount of melted chocolate goodness in every bite.
- Semi-sweet chocolate: If you decide to make the chocolate ganache, you’ll need four ounces of good quality semi-sweet chocolate for the best flavor.
- Heavy cream: The heavy cream is also for the ganache and melts the chocolate once heated.
How to Make Pancakes with Chocolate
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Making the Chocolate Pancake Batter
- Step one: In a large bowl, combine flour, cocoa powder, sugar, baking powder, and salt. Sift them together using a fine mesh strainer, or thoroughly mix with a whisk. Sifting helps with even distribution of ingredients, especially cocoa powder, which tends to clump together.
- Step two: Combine egg, milk, and vegetable oil, stirring until thoroughly mixed. Then, gently fold in the chocolate chips.
Cooking the Pancakes
- Step One: Preheat your pan over low to medium heat. Once it’s hot, pour 1/3 cup of the chocolate batter onto the pan.
- Step Two: Flip the pancake as soon as it begins to bubble, and cook the other side. Remove from the skillet when done, and repeat the process until you’ve used all the batter.
Making the Chocolate Ganache
- Step One: Place your finely chopped chocolate (or mini chocolate chips) into a small, heat-proof glass bowl.
- Step Two: Heat the cream in a small saucepan over medium heat until it gently simmers. (Avoid rapid boiling.) Pour the warmed cream over the chocolate and let it sit for 2–3 minutes, softly melting the chocolate.
- Step Three: Slowly mix the chocolate and cream mixture until fully combined, completely melting of the chocolate.
- Step Four: Drizzle over your pancakes.
Easily Adjust Serving Size
My goal was to create a pancake recipe that you could effortlessly scale up, whether you’re doubling, tripling, or even quadrupling it. I know calculating the ingredients for a family and friends on weekend mornings can be a headache! However, I’ve simplified it for you. The original recipe serves about 3 people. To adjust the serving size, hover over the “serving” number on the recipe card below. This will allow you to increase the number of pancakes you want to make.
Here’s How I Prepare Chocolate Pancakes in Advance
- After cooking the pancakes, I let them cool in a single layer on a wire rack placed over a baking sheet.
- I let the pancakes cool completely. Warm pancakes packed too soon will generate condensation in the container and end up soggy.
- I will store the cooled pancakes in an airtight container in the refrigerator for up to five days.
- The chocolate pancakes reheat easily on the stove, in the microwave or in the toaster.
Recipe Tips
- The number one tip I can give for scratch-made pancakes is, don’t over mix the batter! It’s okay if there are a few lumps.
- Blueberries and chocolate are a great pairing and make the perfect garnish for chocolate pancakes.
- Making the chocolate ganache is completely optional, but worth it. However, for a simpler route, store-bought chocolate syrup can also works. Maple syrup or no syrup at all is also an option.
- These pancakes freeze well. Once the pancakes have cooled completely, stack them in a large Ziploc plastic bag. Remove as much air as possible from the bag, seal it, and freeze. When ready to reheat, put them in a toaster oven or microwave until warmed through.
Serving Suggestions
It’s always nice to have something savory to serve with chocolate pancakes. This overnight breakfast casserole recipe, filled with bacon and cheese is one of my favorites. Breakfast home fries would also go well here, or even a deliciously, cheesy oven omelet.
Chocolate Pancakes
Ingredients
Pancake Batter:
- 1-1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder (I use Dutch-processed)
- 1/4 cup granulated sugar
- 1-1/2 tsps. baking powder
- 1/2 tsp. table salt
- 1 large egg, lightly beaten
- 1 cup milk
- 1/4 cup vegetable oil
- 3/4 cup mini semi-sweet chocolate chips
Chocolate Ganache: (optional)
- 4 oz. of a quality, semi-sweet chocolate bar, finely chopped (you could also use chocolate chips)
- 1/2 cup heavy cream
Instructions
Pancake Batter:
- To a large bowl, add flour, cocoa powder, sugar, baking powder and salt and sift together with a fine mesh strainer. Or mix really well with a whisk.1-1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 1-1/2 tsps. baking powder, 1/2 tsp. table salt
- Add in egg, milk and vegetable oil, stirring until well combined. Fold in chocolate chips.1 large egg, lightly beaten, 1 cup milk, 1/4 cup vegetable oil, 3/4 cup mini semi-sweet chocolate chips
- Heat your pan to low to medium heat, once hot, add 1/3 cup of the chocolate batter to the pan. As soon as the pancake begins to bubble, flip and cook on the other side. Remove from the skillet when done and repeat until all of the batter is used.
Chocolate Ganache:
- Add your very finely chopped chocolate (or mini chocolate chips) to a small, heat- proof glass bowl.4 oz. of a quality, semi-sweet chocolate bar, finely chopped
- Warm the cream in a small saucepan over medium heat until it reaches a very gentle simmer. (Do not bring to a rapid boil.) Pour the warmed cream over the chocolate and allow it to sit for 2–3 minutes, gently softening the chocolate.1/2 cup heavy cream
- Gradually stir the chocolate and cream mixture until thoroughly combined, to make sure the chocolate melts completely.
- Drizzle the ganache over your pancakes.
Notes
Nutrition
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Tina says
Oh boy did my kids love these! I served with peanut butter and the combo was amazing!
Cathy says
That sounds good!
Gigi says
These chocolate pancakes are to die for. I made them for my grandkids and they absolutely loved them. I used milk chocolate chips since that was what I had on hand and they are the new favorite weekend breakfast.
lilah says
What a treat! My family went crazy when I served up chocolate for breakfast, 5 stars all around!
Bailey says
I made these for our pre Easter brunch and they were so so good. Just wow.