Chocolate Pancakes

Name: Chocolate Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1¼ cups all-purpose flour ((150g)); ¼ cup unsweetened cocoa powder ((25g)); ¼ cup granulated sugar ((50g)); 2 teaspoons baking powder; 1 teaspoon salt; ¾ cup whole milk ((180ml)); 2 large eggs; 4 tablespoons unsalted butter (melted plus more for cooking (56g)); 2 teaspoons vanilla extract; ½ cup semi-sweet chocolate chips ((90g)); ¾ cup semi-sweet chocolate chips ((135g)); ¾ cup heavy cream ((180ml))

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If you’re looking for a reason to get out of bed in the morning, these chocolate pancakes won’t disappoint. They are super easy to make and taste better than a store-bought chocolate pancake mix. Topped with a decadent homemade chocolate sauce, these pancakes are sure to brighten your day. Plus, they’re ready in just 30 minutes!

A stack of rich chocolate pancakes makes a great addition to a brunch spread or to simply enjoy on their own any day of the week. Serve topped with fresh berries and a hot mug of coffee or freshly steeped tea. For more pancake recipes from scratch, try my banana pancakes, classic pancake recipe, or pumpkin pancakes.

What You Need to Make This Recipe

Ingredients needed to make chocolate pancakes.

Flour – all-purpose flour creates the perfect soft pancake texture. I don’t recommend swapping for another type of flour, as it will change the consistency.

Cocoa Powder – use unsweetened cocoa powder to avoid making this chocolate pancake recipe too sweet. Natural or Dutch-processed cocoa powder both work great!

Sugar – granulated sugar makes these pancakes soft, fluffy, and slightly sweet. It also helps them brown when cooked which enhances the delicious flavor.

Milk – whole milk adds a delicious creaminess and gives the pancakes the best flavor. Alternatively, you can swap with equal parts half-and-half or a nondairy milk of your choice.

Large Eggs – bring the eggs to room temperature before starting the recipe. They mix easier than cold eggs and help keep the melted butter from solidifying into little chunks in the batter.

Butter – unsalted butter is best so you don’t oversalt the flavor. Alternatively, you can substitute 1:1 for canola or vegetable oil.

Chocolate Chips – use semi-sweet chocolate chips if you want a dark chocolate flavor. Or, swap for milk chocolate or white chocolate if you want a sweeter taste.

Heavy Cream – makes a rich and creamy base for the chocolate sauce topping on the pancakes.

How to Make Chocolate Pancakes

Set of two photos showing dry ingredients whisked and wet ingredients combined in another bowl.

1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.

2. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.

Set of two photos showing wet ingredients poured into the dry ingredients. Chocolate chips poured into the mixed batter.

3. Pour the wet mixture into the dry mixture and lightly stir together with a rubber spatula until almost combined so you don’t overmix.

4. Add the chocolate chips and stir them in a few times, then set the batter aside. A few lumps in the batter are okay!

Set of two photos showing batter scooped onto a pan and then flipped.

5. Heat a large nonstick skillet over medium heat. Lightly grease the bottom of the pan with butter. Working in batches, drop the batter into the skillet using about ¼ cup batter per pancake. Cook until the edges of the pancakes are set and lots of bubbles have formed on top of each pancake, 3 to 5 minutes.

6. Carefully flip the pancake and continue cooking until golden brown and the centers feel springy when you press on them, for 1 to 2 minutes. Transfer to a plate and keep warm, or in an oven set at 200°F if desired.

Set of two photos showing chocolate chips added to a pot of heavy cream and stirred.

7. Heat the cream in a small saucepan over medium heat just until it starts to steam. Do not let it boil. Remove the saucepan from the heat. Add the chocolate chips.

8. Stir in the chocolate chips until smooth with a rubber spatula. Serve the chocolate sauce over the warm pancakes.

A stack of chocolate pancakes on a plate with chocolate sauce poured on top. Bowl of berries in the background.

Pro Tips For Making This Recipe

Let the batter rest. Before you begin pouring the batter into the pan, let the prepared batter rest on the counter for a couple of minutes. This will give the flour time to hydrate, which makes the pancakes extra light and fluffy once cooked.
Use a nonstick pan. This will go a long way in cooking the pancakes to perfection and helps with easy flipping so the batter does not stick. I still recommend lightly greasing the hot pan with butter to prevent sticking and to add a delicious flavor.
Grease the pan between pancakes. Be sure to add a little butter or nonstick spray in between making each pancake batch so the batter does not stick to the pan. You don’t want burnt pancakes!
Don’t rush the cooking time. It can be tempting to flip the pancakes sooner than they may be ready. Make sure you wait until bubbles begin to form (and pop!) in the batter on the top of the pancake before flipping it. Depending on how warm your skillet is, it can take 3 up to 5 minutes. The bottom of the pancake should be golden and set, and slide onto your spatula easily when it’s ready to flip.

A stack of chocolate pancakes topped with chocolate sauce and raspberries with a fifth cut out.

Frequently Asked Questions

How do I store leftovers?

You can store leftover pancake batter as well as pre-made pancakes. Transfer any leftover batter to an airtight container and store in the refrigerator for up to 1 day. Make fresh pancakes as you please throughout the week! Or, store cooked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 15-30 second bursts or in the toaster oven on low.

Can I freeze them?

Yes! This is my favorite trick that makes a pancake breakfast so easy to enjoy. (I always make extras to freeze!) Freeze baked pancakes by placing them on a parchment-lined baking sheet in the freezer until frozen. Then transfer the pancakes to a freezer-safe bag for up to 3 months. When you are ready to eat them, reheat from frozen in the oven or toaster oven at 350 degrees Fahrenheit for 3 to 5 minutes, or in the microwave for 1 to 2 minutes.

What variations can I make?

Jazz up your double chocolate pancakes by adding extra flavor. Try including ½ – 1 teaspoon of fine instant expresso powder for a coffee twist, whisk in ½ teaspoon of peppermint extract for chocolate peppermint pancakes, or sprinkle in some cinnamon for a spicy-sweet kick. Slather creamy peanut butter on top for the perfect PB and chocolate flavor combination. Or, add extra texture and flavor by mixing chopped walnuts, banana slices, fresh berries, or a combo of different flavored chocolate chips into the batter before cooking the pancakes.

What do I serve with this?

This is a fun recipe to enjoy for breakfast, brunch, dinner, or even dessert! Definitely don’t skip out on adding the chocolate sauce topping – it completes the chocolate experience. Feel free to add extra toppings like a drizzle of maple syrup, fresh fruit, candied pecans, candied walnuts, mini marshmallows, or a dollop of homemade whipped cream. Or add a simple sprinkle of powdered sugar on top of the pancakes for extra sweetness and a pretty presentation.

What is the secret to making the best pancakes?

Don’t overmix the batter! Gently fold the wet ingredients in with the dry ingredients until they are almost combined; do not stir vigorously. The batter will incorporate fully once you fold in the chocolate chips. Careful mixing will prevent the batter from becoming too dense and chewy. The goal is perfectly fluffy chocolate pancakes!

If you love this recipe try these out!

If you’ve tried this Chocolate Pancakes recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!