Chocolate Pancakes: the the best-ever recipe for decadent, fluffy chocolate pancakes

Total time: 30 Min
Difficulty: Low
Serves: 6 people
By Cookist

This recipe puts the cake into the pancake! If you love fluffy chocolate pancakes for breakfast, and also love a chocolatey dessert, then look no further than this recipe. This is an easy, quick, decadent breakfast recipe, the chocolate version of regular pancakes.

With a handful of pantry ingredients like flour, baking powder, and cocoa powder, you can quickly whip up a stack of pancakes at home. The stacks are then drizzled with chocolate ganache. The flavor is rich and sweet, while the texture of the pancakes is thick and fluffy. You will love these for breakfast, in fact you might even have them for dessert too.

What Is the Best Chocolate For Making Pancakes?

For the best flavor, use Dutch-processed cocoa powder and high-quality chocolate chips. If you don’t have chocolate chips, you can also use chopped dark chocolate.

How To Make Chocolate Pancakes

Make the pancake batter. In a bowl, whisk together the egg and sugar. Add the milk and butter and whisk again until smooth. In another bowl, whisk together the dry ingredients (flour, cocoa, baking powder, baking soda and salt). Mix the wet and dry ingredients together. Fold in the chocolate chips.

Cook the pancakes by pouring a small amount of batter in a pan over medium heat. Once the surface starts to bubble, the pancake is ready to flip. Now make the ganache. Melt together the hot cream with chocolate. Pour the ganache on top of the pancakes, add a few cranberries, and serve.


How To Make Chocolate Sauce

Make the chocolate sauce by melting the chocolate in the microwave (low power), add the cream and stir until smooth.

Tips for making Fluffy Chocolate Pancakes

These chocolate pancakes are a real treat for toddlers too.

For a healthy vegan pancake batter, whisk together 1 cup flour, 2 tablespoons sugar, 1 tablespoons baking powder. ½ tsp salt, 1 cup almond milk, 1 tablespoon apple cider vinegar, 1 tsp vanilla extract.

For a quick alternative, you can use Bisquick for the pancake batter. Simply mix together 2 cups Bisquick mix, 1 cup milk, and 2 eggs. Proceed with the recipe as stated. You can also use store-bought pancake mix.

Make sure to rest your pancake batter. This gives the gluten time to relax, which means light and fluffy pancakes. Rest for at least 30 minutes, and up to 2 days.

Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the pancakes will burn before they’ve completely cooked through.

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.

All-purpose flour will work with this recipe. Use gluten-free flour if you can’t consume gluten. Alternatively, use a combination of all-purpose flour and wholewheat flour.

Make a spicy chocolate sauce by adding a pinch of cayenne pepper.

You can leave out the chocolate chips.

Keep the pancakes warm while you are cooking the rest by covering them with foil.

What To Serve With Chocolate Pancakes

The chocolate pancakes taste great with a side of fresh whipped cream or ice cream (if you’re having it for dessert.

You can also try one of these sauces if you don’t feel like chocolate sauce:

Salted caramel sauce: Heat 1 cup sugar, ½ cup unsalted butter, ¼ cup evaporated milk, and 1 tsp vanilla extract in a medium saucepan and bring to a boil. Cook until thickened and light golden in color. Drizzle over the pancakes.

Buttermilk glaze: Whisk together 1 ½ cup sugar. ¼ tsp vanilla extract, a pinch of salt, and 2 tablespoons buttermilk.

Honey/Golden syrup/Maple syrup: a plain drizzle with honey, golden syrup, or maple syrup will taste just as delicious.

How To Store Chocolate Pancakes

Store the pancakes in an airtight container in the fridge for up to 4 days. 

Can you freeze Chocolate Pancakes?

Yes! You can freeze the pancakes for up to 3 months, just make sure to wrap them tightly in plastic wrap.


160 g (1 1/4 cups)
Cocoa powder
40 g (1/3 cup)
Baking powder
1 1/2 tsp
Baking soda
1/2 tsp
1/4 tsp
50 g (1/4 cup)
240 ml (1 cup)
butter, melted
30 g (2 tbsp)
Chocolate chips
60 g (1/3 cup)
Heavy Cream
120 ml (1/2 cup)
90 g


In a bowl whisk egg and sugar, add milk, melted butter and whisk until combined.

In another bowl mix together flour, cocoa, baking powder, baking soda and salt.

Mix in the previous mixture. Stir in chocolate chips.

Pour about 1/4 cup of batter for each pancake onto the hot pan with butter and cook until bubbles start to form on the surface of the pancake, about 2-3 minutes from both sides.

For the ganache, mix hot cream with chocolate.

Pour the ganache on top of the pancakes.

Serve with fresh fruit and enjoy!

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