Chocolate Pancakes

These Chocolate pancakes are the perfect blend of fluffy, rich, and slightly indulgent.

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Chocolate Pancakes

Chocolate Pancakes

Is there anything better than waking up to the smell of rich, chocolaty pancakes sizzling on the griddle? These chocolate pancakes are a delicious start to your day and the perfect treat for an indulgent breakfast, brunch or even dinner. With their fluffy texture, deep cocoa flavor, and optional chocolate chips for extra decadence, they’ll have you coming back for more.

Why You’ll Love These Pancakes

Chocolate pancakes are the perfect blend of fluffy, rich, and slightly indulgent. The cocoa powder adds a deep chocolate flavor, while the chocolate chips give them bursts of melty goodness.

The Secret to Fluffy Pancakes

Fluffiness is the name of the game, and the secret lies in three things: buttermilk, fresh leavening agents, and not overmixing the batter. The tangy buttermilk reacts with the baking soda to create those signature airy pockets, while the cocoa powder blends perfectly for a velvety texture.

Chocolate Pancakes

What You’ll Need

  • Flour: The backbone of the pancakes. All-purpose works best, but you can swap in gluten-free flour if needed.
  • Buttermilk: Essential for that fluffy texture. If you’re out of buttermilk, you can substitute with yogurt, preferably unsweetened. If using sweetened yogurt, reduce the sugar in the recipe to balance the sweetness. Alternatively, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes until it curdles to get homemade buttermilk.
  • Cocoa Powder: This is where the chocolate magic happens. Use unsweetened cocoa for a rich, deep flavor.
  • Sugar: Sweetens the batter and enhances the chocolate flavor. Feel free to swap for honey or maple syrup or any other sweetener of your choice. 
  • Egg: Adds structure and binds all the ingredients.
  • Butter or Oil: These are key to keeping your pancakes moist and tender. I prefer using unsalted butter for better control over the overall flavor, and it gives the pancakes a rich, buttery taste. Just make sure the butter is melted and cooled before mixing it into the batter to avoid accidentally cooking the eggs. If you’re in a pinch or want an easier alternative, you can simply use oil…vegetable, canola, or even melted coconut oil works well. While oil is convenient and keeps the pancakes light, butter brings that unmistakable, buttery flavor that takes your pancakes to the next level. The choice is yours!
  • Vanilla Extract (Optional): Adds depth to the flavor, enhancing the overall taste. You can also use warm spices like cinnamon or nutmeg.
  • Chocolate Chips (Optional): Because doubling down on chocolate is always a good idea! Semi-sweet chocolate chips work beautifully, and I personally love using mini chocolate chips, they melt perfectly into every bite and spread that chocolatey goodness throughout.
  • Salt: Enhances all the flavors, balancing the sweetness and bringing out the richness of the chocolate.
  • Baking Powder and Baking Soda: Baking powder gives the batter its rise, while baking soda reacts with the acidity of the buttermilk for an extra lift and light texture. Be sure they’re fresh for the best results!
Chocolate pancakes

How to Make Chocolate Pancakes

  • Whisk together the buttermilk, egg, melted butter, and vanilla in a large bowl.
  • In a separate bowl, sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • Pour the dry ingredients into the wet ingredients and mix gently. A few lumps are fine. 
  • Let the batter rest for 5 minutes. This step is crucial for extra fluffy pancakes.
  • Heat your skillet or griddle over medium heat. For crispy edges, grease it with a little butter or oil. For smoother pancakes, use a dry, nonstick pan.
  • Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2–3 minutes. Flip and cook the other side for 1–2 minutes, or until golden brown.

How to Serve

  • Classic: A pat of butter and a drizzle of maple syrup.
  • Fruit Lover’s Dream: Top with fresh strawberries, bananas, blueberries or raspberries for a fruity twist.
  • Nutty Chocolate Treat: Spread Nutella on top and add a sprinkle of powdered sugar.
  • Dessert Style: Go big with a scoop of vanilla ice cream, whipped cream, and a drizzle of hot fudge.
Chocolate pancakes

Tips for Pancake Perfection

  • Don’t Overmix: Overmixing the batter activates gluten, which can make pancakes tough. Stop stirring as soon as the dry ingredients are incorporated. It’s okay if the mixture is bumpy.
  • Rest the Batter: Letting the batter rest allows the leavening agents to do their job, resulting in fluffier pancakes.
  • Cook at Medium Heat: Too hot, and the outsides will burn while the insides stay raw. Medium heat is your friend.
  • Flip Once: Resist the temptation to flip multiple times. Wait for bubbles to appear on the surface and for the edges to firm up before flipping.

Make It Your Own

  • These pancakes are a great canvas for creativity. Here are a few ideas:
  • Double Chocolate: Add white chocolate chips or drizzle melted chocolate on top.
  • Mint Chocolate: Stir in a few drops of peppermint extract for a festive twist.
  • Add orange zest for a citrusy kick.
  • Sprinkle crushed nuts or almonds into the batter.
Chocolate pancakes

So, what are you waiting for? Heat up your skillet and start flipping! These chocolate pancakes are the perfect way to turn an ordinary morning into something special. I can’t wait to hear how yours turn out and be sure to share your pancake creations!

Enjoy every bite, and happy cooking!

Breakfast

Chocolate Pancakes


Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 4 People

5 from 1 review
Chocolate Pancakes

Ingredients

  • 1 cup buttermilk
  • 1 medium egg
  • 2 tablespoons melted butter or oil (28g)
  • ½ cup water or milk (118ml)
  • 1 ¼ cup flour (160g)
  • ¼ cup cocoa powder (30g)
  • 4 tablespoons sugar (50g)
  • 2 teaspoons baking powder (10g)
  • ½ teaspoon baking soda (2g)
  • ½ teaspoon salt (2g)
  • 1 teaspoon vanilla extract (optional)
  • ½ cup chocolate chips (optional)

Instructions

  • In a mixing bowl, whisk the buttermilk, egg, melted butter or oil, water or milk, and vanilla extract until combined.
  • In another bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  • If using, fold in the chocolate chips for extra chocolaty goodness.
  • Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
  • Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
  • Flip the pancake and cook the other side until golden brown, about 1–2 minutes.
  • Serve warm with your favorite toppings, syrup, whipped cream, berries, or extra chocolate chips!
  • Serve and enjoy.

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  • Kemi
    13.01.2025

    Thank you for this receipe… I tried it this evening and it was amazing. I enjoyed the chocolaty feel. I took mine with pepper soup sauce … It was lovely5 stars