These chocolate pancakes are rich and fluffy pancakes loaded with chocolate flavor.
These chocolate pancakes guarantee you will start your day with a smile. On special occasions I like to make these homemade chocolate pancakes for my family because everyone loves them. Even my picky toddler doesn't complain when I put these pancakes in front of him on a Saturday morning. They are a chocolate lover's dream breakfast for good reason.
For more delicious breakfast recipes try, Homemade Cinnamon Rolls, Apple Cinnamon Rolls, and Banana Bread Coffee Cake.
Why This Recipe Works
- Easy Recipe- This easy chocolate pancakes recipe is so easy it is hard to keep from making them every morning! It even uses simple ingredients!
- Chocolate Flavor- Nothing puts me in a good mood faster than chocolate! On special days these pancakes start my day in a happy way! You can have them any time of the day with breakfast for dinner!
- Fluffy chocolate pancakes- These are such soft and fluffy pancakes that they melt in your mouth.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Baking powder + Baking soda- Both are used to give the pancakes a better rise.
- Unsalted butter- For the melted butter, melt it in the microwave in short intervals, stirring in between.
- Buttermilk- Regular buttermilk makes the richest pancakes, but reduced fat buttermilk or even milk can be substituted.
- Unsweetened cocoa powder- I recommend using a dutch process cocoa powder for a more rich chocolate flavor. This is the one I used.
- Milk- You can use your preferred cow milk. Higher fat like whole milk will make the pancakes slightly more tender.
- Eggs- The large eggs can be cold.
Step By Step Instructions
Here is how to make and bake these chocolate pancakes. For this recipe, you can use a pancake griddle heated to 350F or a large skillet heated to medium-high heat.
Don't use an electric mixer or stand mixer because it can be easily over mixed. It just needs a whisk!
STEP 1: Mix the dry ingredients. In a medium bowl or large bowl, sift the all-purpose flour to prevent flour lumps. Then, add in baking powder, baking soda, and salt.
STEP 2: Mix the wet ingredients. In a small bowl, use a whisk to stir the sugar, buttermilk, eggs, milk, melted butter, and vanilla extract.
STEP 3: Pour the wet ingredients into the dry. Pour the wet ingredients into the flour mixture. Then, whisk until just combined.
STEP 4: Rest the batter. Let the batter rest for 10 minutes. This will activate the leavening agents.
STEP 5: Cook the pancakes. Use a little butter on the griddle or frying pan. Use a ¼th cup measuring cup to scoop the pancake batter into a single layer of small pancakes on the hot skillet. Wait for the little bubbles on the batter to disappear before flipping.
After the first side is done, cook the other side for 2-3 minutes until fully cooked.
TEP 6: Cook additional batches. Between each batch of pancakes put more butter on the griddle or skillet. The thin layer of butter helps get them crispy on the edges of the pancakes.
Use all of your remaining batter.
STEP 7: Serve. Serve the pancakes hot with butter and real maple syrup.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour bag, it will compact the flour. Compacted flour can make the batter too thick.
- If you have too thick batter, add a splash more buttercream or milk. If the batter is too thin, add 1-2 Tablespoons extra of flour.
- To avoid over mixing the batter, use 2 bowls. If you do everything in one bowl, you can over mix the batter.
You can make bacon or sausage to go with these. You can also make whipped cream, fresh berries, and chocolate chips or your favorite morning toppings on top of the pancakes. Of course you will need a cup of coffee!
This means you over mixed the batter. When mixing the batter, it is good to have some lumps.
For best results, you use half all-purpose flour and half wheat flour.
Storing and Freezing
Store leftover pancakes in the fridge in an airtight container up to 5 days. Heat the pancakes on the griddle, a baking sheet in the oven, toaster oven, or even the air fryer.
Freeze the leftover chocolate pancakes in an airtight container or a ziplock bag for up to 30 days.
Thaw for 2 hours and reheat in the microwave.
Other Breakfast Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
- 1 ¾ cups All-purpose flour
- ¼ cup Unsweetened cocoa powder
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 3 tablespoon White granulated sugar
- 2 Large eggs
- 2 tablespoon Unsalted butter melted
- 1 ¾ cup Buttermilk
- ¼ cup Milk
- 1 teaspoon Pure vanilla extract
- In a medium sized bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.1 ¾ cups All-purpose flour, ¼ cup Unsweetened cocoa powder, 2 teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
- In a small bowl, mix the sugar, eggs, melted butter, buttermilk, milk, and vanilla. Then, pour the wet ingredients into the dry ingredients and mix until just combined.3 tablespoon White granulated sugar, 2 Large eggs, 2 tablespoon Unsalted butter, 1 ¾ cup Buttermilk, ¼ cup Milk, 1 teaspoon Pure vanilla extract
- Let the pancake batter sit for 10 minutes before using.
- Heat a griddle to 350°F or a large frying pan on medium heat. Melt 1 tablespoon of butter right before adding the pancake batter.
- Use a ¼ cup measuring cup to scoop the batter on to the pan. Let it sit for 2-3 minutes, until the under side is cooked. Then, flip and cook for another 1-2 minutes. Serve with butter and syrup!
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