Chocolate Pancakes

These fluffy chocolate pancakes are the perfect morning indulgence. Made with real, whole food ingredients, these hearty homemade pancakes taste like a bakery brownie. Breakfast just got a whole lot tastier!

Maple syrup being poured on a stack of chocolate pancakes with raspberries.
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Chocolate Pancakes Recipe

Homemade pancakes are a weekend staple! It's the best way to kick off a cozy weekend full of fun. Our kiddos never protest pancakes and, let's be honest, neither do I.

Making fluffy pancakes doesn't have to be difficult! Trust me, I've tried a million different versions boxed pancake mix and many other homemade recipes, and I've had so many flops. But this chocolate pancake recipe never fails me.

These pancakes are so tasty that you'll find yourself wondering how they can have such a little amount of added sugar! In fact, my husband just kept saying "these taste like I'm eating a brownie. How can this be okay for breakfast?" They're just that good.

I love to pair them with something like egg bites or an easy breakfast casserole for a super simple and filling breakfast. You can even add a dollop of homemade whipped cream to make these pancakes even more perfect.

A stack of chocolate pancakes topped with raspberries and syrup on a plate with a fork.

Why You'll Love this Recipe

I hope you love adding these to your weekend breakfast routine! A big stack of pancakes is the perfect thing to kick off your Saturday morning.

Nope, they're not chocolate cake...they're chocolate pancakes! Perfectly acceptable for breakfast, right? What's not to love about these fud gey and fluffy flapjacks:

  • You can make a big batch of pancakes in under a half hour. Then you can relax and enjoy a slow morning!
  • These are a fabulous make-ahead recipe since pancakes store well and reheat wonderfully. Make extras and then store them until needed.
  • Since this recipe is only lightly sweetened, you can feel good about what you're eating. They are kid-friendly and great for any occasion!
Overhead view of various baking ingredients labeled, including sugar, milk, melted butter, baking powder, cocoa powder, flour, and eggs on a light surface.

Ingredients

These simple ingredients are all that you need to make pancakes with the most rich chocolate flavor. Check this list and make sure you have everything needed before your next grocery run:

  • all purpose flour
  • cocoa powder
  • sugar
  • baking powder
  • milk
  • butter
  • eggs

Substitutions and Variations

You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make gluten free pancakes.

Make double chocolate pancakes by mixing mini chocolate chips into the pancake batter. It's like taking chocolate chip pancakes to the next level of gooey goodness! You can also mix in 1 teaspoon instant espresso for mocha pancakes, or some chocolate sprinkles for extra fun.

To make these free of refined sugar, use coconut sugar instead of regular white sugar.

For a more rich flavor, use dutch-processed cocoa powder. However, regular unsweetened cocoa powder also works! For more depth of flavor, mix in a splash of vanilla extract.

You can use salted or unsalted butter in this recipe depending on your flavor preferences and what you have on hand.

Any type of milk will work! For dairy free pancakes, use something like oat milk, almond milk or soy milk. Make sure that you also grab dairy free chocolate chips too if you plan to mix them into the batter.

How to Make Chocolate Pancakes

There's always a good reason for pancakes! To make this simple recipe, follow these step-by-step instructions:

Bowl of whipped batter with a whisk and chopped chocolate on the side.
Ingredients for chocolate pancakes preparation with a whisk and chocolate pieces on a kitchen counter.

Whisk together the flour, cocoa powder, white sugar, and baking powder in a large bowl. Then make a well in the middle of the dry ingredients and mix in the eggs, milk and melted butter.

Bowl of whipped batter with a whisk and chopped chocolate on the side.
Ingredients for chocolate pancakes preparation with a whisk and chocolate pieces on a kitchen counter.

Mix until the wet ingredients are just combined with the dry ingredients.

Lightly grease a frying pan and preheat it to medium-high heat.

Pour 1⁄4 cup batter onto the hot skillet and cook for 1-2 minutes until bubbles begin to form. Then flip and cook for 2 minutes until brown on the second side.

Remove from the large skillet and serve hot!

A stack of chocolate pancakes topped with raspberries on a white plate.

Toppings for Chocolate Pancakes

You can add any and all of your favorite toppings on top of your pancakes. Some of our favorites are:

  • chocolate syrup
  • maple syrup
  • chocolate chips (dark chocolate or semi-sweet)
  • whipped cream
  • fresh berries
  • fresh fruit
  • powdered sugar
  • caramel sauce
Two plates of chocolate pancakes topped with raspberries and syrup.

What to Serve with Chocolate Pancakes

Pair your pancakes with classics, like scrambled eggs and bacon. Or turn to some tasty breakfast favorites like cheesy breakfast egg muffins. A baked frittata would also be tasty!

A hearty serving of sausage and egg breakfast casserole makes for a super easy breakfast on the weekend.

How to Store Leftover Pancakes

Store leftover pancakes an airtight container in the refrigerator for up to 3 days. To freeze, wrap pancakes individually and freeze for up to 3 months.

For best results, reheat in the oven on a baking sheet at 350°F (177°C).

Chocolate pancakes drizzled with syrup, accompanied by a cup of coffee.

Tips for Success

Check out these few basic tips to ensure that your chocolate pancakes turn out wonderfully rich and fluffy:

  • You can use a griddle or a cast iron pan to make these pancakes if you do not have a large skillet.
  • I recommend storing your pancakes in a single layer so that they do not stick together. However, if you need to stack them then just put a sheet or parchment paper between each layer.
  • Don't over-mix the pancake batter or you can end up with tough and chewy pancakes. It's also important not to flip the pancakes over and over again because that can also make them chewy.

FAQ

Is pancake batter better if it sits?

Some people prefer to let pancake batter rest before scooping it out onto a hot griddle or pan. It is said that it helps the pancakes to become lighter and fluffier! However, it is not an absolute must to let the batter rest. You can mix it together and get to cooking if you want to!

Is it better to freeze or refrigerate pancakes?

This is really all personal preference! As long as you store your pancakes properly, then you can refrigerate or freeze them with great success. Ultimately, the "best" storage option just depends on how soon you plan to eat your leftovers.

Stack of chocolate pancakes with raspberries and syrup.

More Breakfast Recipes

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

A stack of chocolate pancakes topped with raspberries and syrup on a white plate.

Chocolate Pancakes

Make the most lovely chocolate pancakes in under a half hour. The perfect weekend breakfast treat!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 servings
Author: Madison | A Joyfully Mad Kitchen

Ingredients

  • 1 ½ cups flour
  • ½ cup cocoa powder
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ cup milk
  • ½ cup butter melted
  • 2 eggs

Instructions

  • In a large bowl, whisk together the flour, cocoa powder, sugar, and baking powder. Make a well in the middle of the dry ingredients then mix in eggs, milk, and butter.
  • Lightly grease a frying pan and preheat to medium-high heat.
  • Pour 1⁄4 cup batter onto the hot pan and cook until bubbly and lightly browned, about 1-2 minutes. Flip and cook for 2 minutes more until browned on the second side. Remove from the pan and serve hot.

Notes

If you aren't serving immediately, place pancakes in a single layer on a baking sheet or plate until ready to eat.
Substitute butter for oil for a totally dairy free option.
Store in an airtight container in the refrigerator for up to 3 days. To freeze, wrap pancakes individually and freeze for up to 3 months. Reheat in the oven on a baking sheet at 350 degrees
You can use a griddle or a cast iron pan to make these pancakes.
Serve with additional fresh berries, chocolate syrup, whipped cream or maple syrup.
Add-ins: semi-sweet, milk, white or dark chocolate chips, 1 teaspoon instant espresso for mocha pancakes, or chocolate sprinkles.

Nutrition

Serving: 1pancake | Calories: 193kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 221mg | Potassium: 128mg | Fiber: 2g | Sugar: 3g | Vitamin A: 361IU | Calcium: 109mg | Iron: 2mg

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8 Comments

    1. Thanks for letting me know! I've updated the recipe. 3 1/2 teaspoons of baking powder.

  1. Oh these look so good! I could totally use substitutions to make them dairy free for the toddler. Yay!

    1. Yes! It should be an easy substitution. I'm sure any nut-free milk would work just fine for you guys, too!