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Chocolate Pancakes

Deliciously Fluffy Chocolate Pancakes for a Sweet Breakfast

These fluffy Chocolate Pancakes are a delicious breakfast option, combining rich chocolate flavor with a light texture, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancakes
  • 1 cup all-purpose flour Can substitute with whole wheat flour.
  • 1/3 cup cocoa powder Dutch-processed is recommended.
  • 2 teaspoons baking powder
  • a pinch salt
  • 2 eggs Can substitute with flax eggs for a vegan option.
  • 1/4 cup granulated sugar Brown sugar can be used for more depth.
  • 1 cup whole milk Almond milk is a dairy-free alternative.
  • 2 tablespoons canola or vegetable oil Melted coconut oil adds flavor.
  • 1 teaspoon pure vanilla extract Imitation extract can be used if necessary.
  • 1/2 cup chocolate chips or chunks Omitting for a lighter version is optional.
  • for cooking butter or oil Keeps pancakes from sticking.
Chocolate Ganache Sauce
  • 1 cup bittersweet or semisweet chocolate Dark chocolate can be used for a richer flavor.
  • 1/2 cup heavy cream Milk may alter the consistency.

Equipment

  • Mixing bowls
  • Whisk
  • nonstick skillet
  • Rubber spatula

Method
 

Pancake Preparation
  1. In a large bowl, sift together 1 cup of all-purpose flour, 1/3 cup of cocoa powder, 2 teaspoons of baking powder, and a pinch of salt.
  2. In a separate bowl, whisk 2 eggs and 1/4 cup of granulated sugar until creamy and well combined. Add 1 cup of whole milk, 2 tablespoons of canola oil, and 1 teaspoon of pure vanilla extract, whisking until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold the batter until no dry flour remains. If desired, fold in 1/2 cup of chocolate chips.
  4. To prepare the ganache, microwave 1 cup of bittersweet chocolate and 1/2 cup of heavy cream until melted and smooth, stirring in between.
  5. Heat a nonstick skillet over medium heat and grease it with butter or oil. Pour 1/4 cup of batter for each pancake, cooking until bubbles form.
  6. Flip each pancake and cook until golden brown on both sides. Keep finished pancakes warm under a kitchen towel.
  7. Serve the pancakes immediately, drizzled with the warm chocolate ganache and topped with fresh berries or whipped cream, if desired.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 220mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 400IUCalcium: 150mgIron: 2.5mg

Notes

These pancakes can also be made ahead and stored. Resting the batter for 5 minutes helps achieve fluffiness.

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