These decadent chocolate pancakes are the perfect solution to Sunday brunch. Cocoa powder infused batter loaded with chocolate chips transforms into rich, fluffy pancakes that will have the chocolate lovers in your life begging you for the recipe.
There's nothing quite like that sizzle of pancake batter hitting the skillet. It brings back such good memories of slow mornings with loved ones. These chocolate chip pancakes that that classic breakfast treat to a whole new level.
Chocolate chips are added to a rich chocolate pancake batter before sizzling to perfection in the pan. The end result is a light, fluffy, decadent pancake that will delight every generation. Serve them up with some whipped cream and maple syrup and you'll be shocked at how fast they fly off the plate.
Why You'll Love these Chocolate Pancakes
These rich, decadent breakfast goodies will no doubt have you and yours coming back for seconds. Why? Here are some of my favorite things about them.
- Rich but not too heavy. Chocolate pancakes might seem a little much for some but the great thing about these is that, although they are loaded with chocolate, the richness is tamed perfectly by their light, fluffy texture.
- Quick and easy. If you're looking for a brunch that will impress but are short on time, this recipe is the perfect solution. Just some measuring, sifting, mixing and a quick trip to the skillet, and these pancakes are all yours.
- Room for creativity. I love this recipe because you can play around so much with mix-ins and toppings, making them perfect for a variety of taste preferences.
- Kid-friendly. It goes without saying, I think, but I might as well mention that kids LOVE these. So if you're looking to please the younger generation, look no further.
You might have to run to the store for some cocoa powder and buttermilk, but the rest you probably already have in your kitchen. Here is a list of ingredients needed to make chocolate pancakes. Scroll to the recipe below for details on measurements, etc.
- Dutch process cocoa powder - Don't skip the "Dutch processed" part. Dutch-processed cocoa powder yields a much deeper, richer chocolaty flavor than other products.
- Granulated sugar
- Baking powder
- Buttermilk - If you don't have any, you can make your own by combining 2 tablespoons of white vinegar and enough milk to make 2 cups total.
- Unsalted Butter
- Pure vanilla extract
- Chocolate chips - Semi-sweet, milk, or dark chocolate chips. The choice is yours.
How to Make Fluffy Chocolate Pancakes
Whip up these pancakes in a flash. All it takes is some measuring, some sifting, a bit of whisking, and a flash in the pan. I'll walk you through how to do it here but make sure to scroll to the recipe below for more detailed instructions.
- Mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Whisk together the buttermilk, eggs, melted butter, and vanilla in a separate bowl.
- Fold the liquid ingredients into the dry ingredients followed by the chocolate chips and let the batter rest for at least 10 minutes.
- Cook. Heat a skillet to medium-high heat and add a sliver of butter. Once the butter has melted, scoop the pancake batter into the pan to form pancakes. Cook until you start to see a few bubbles on the top of the pancake. Flip and cook for 30 seconds.
When Do You Flip a Pancake?
Pancakes can be finicky, especially the first one. Cook time will vary depending on your pan and the amount of heat you use. Fret not, though. It's more about feel than timing.
Once you start to see several (more than 5 less but than enough to cover the whole pancake) little bubbles come to the surface of the batter, you will know it's time to flip. No bubbles or too few will leave you with a raw-on-the-inside pancake and too many will result in a burned pancake.
If you don't trust your ninja pancake instincts, feel free to set a timer for 1 minute and 30 seconds. The pancakes should be about right at that point. If not, adjust your timer accordingly for the next batch.
Pancakes are fun because you can really throw anything into them. Here are some of my favorite mix-ins for these chocolate pancakes.
- White chocolate chips. Either instead of or in addition to the chocolate chips. Add about ¼ cup to the batter.
- Sliced bananas. Mix 1 thinly sliced banana into the batter.
- Chopped nuts. Walnuts and hazelnuts are my favorites here. I suggest adding ¼ cup to the batter.
- Cinnamon. Add 1 teaspoon of cinnamon to the pancake batter for Mexican chocolate pancakes.
Tips for the Best Pancakes
Interesting in making the best pancakes possible? Follow the recipe below, apply these tips and tricks and you won't be sorry.
- Don't overmix. Overmixing pancake batter causes the glutens in the flour to develop too much. Gluten provides structure but, if it is overdeveloped, it leads to a tough, overly dense pancake.
- Rest the batter. Resting your batter (I suggest 10 minutes) results in the strongest activations of the leaveners in the mixture (namely baking powder), which will end you with the lightest, fluffiest pancakes possible.
- Cool on a wrack. Cooling these fluffy pancakes on a wire wrack allows air to circulate, preventing condensation from developing between pancakes (as you would get if you stacked them) and, thus, preventing them from sticking together in a gummy mess.
These chocolate pancakes are sure to be the star of the show at your next gathering but that doesn't mean they can't be complimented beautifully by other tasty goodies. Serve them with other breakfast items and/or top them with something special. Here are a few ideas.
- Toppings. I love adding a topping or two to my pancakes. Whipped cream, maple syrup, powdered sugar, and fresh fruit are some classic favorites but have you ever thought about adding Nutella? Peanut butter? Caramel sauce? Chocolate syrup? Stewed blueberries? Well...now you have! Try it out!
- Other breakfast goods. If you are looking to round out your meal a bit, serve these pancakes with bacon, scrambled eggs, or even a quiche. I was at a brunch the other day that included an arugula salad. That could be a fun way to go too!
How to Store and Reheat
If you find yourself with leftovers or decided to make a double batch and save some for later, these pancakes keep well and reheat nicely. Just follow these instructions.
- Storing. Once the pancakes have cooled completely, seal them in an airtight container (with parchment paper between layers) and store them in the refrigerator for up to 1 week.
- Reheating. Arrange the pancakes in a single layer on a cookie sheet, wrap the whole thing in foil, and bake at 350 degrees F for about 5 minutes or until heated through.
Can I Freeze Pancakes?
You can, actually. Here's how.
- Storing. Allow the pancakes to cool completely before sealing them in an airtight container and storing them in the freezer. They will be happy there for up to 2 months. Make sure to place parchment paper between layers of pancakes if it applies.
- Reheating. When it comes time to reheat, arrange the pancakes in a single layer on a sheet pan, cover them with alumni foil, and bake for 10 minutes at 350 degrees F.
More Breakfast Treats to Try
Breakfast...yum. My favorite meal of the day. If you aren't in the mood for chocolate pancakes and are looking for other inspiration, try some (or all) of these breakfast treats instead.
- Overnight Pear French Toast Bake
- The Best French Toast
- Cinnamon Swirl Banana Bread
- Lemon Poppy Seed Muffins
- Sour Cream Coffee Cake Muffins
- Brown Butter Chocolate Chunk Scones
- Pumpkin Pancakes
- Chocolate Chip Pancakes
- 187.5 grams (1 ½ Cups) All Purpose Flour
- 50 grams (½ Cup) Dutch Process Cocoa Powder
- 50 grams (¼ Cup) Granulated Sugar
- 2 ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 16oz (2 Cups) Buttermilk, at room temperature
- 2 Large Eggs, at room temperature
- 3 Tablespoons Unsalted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
- 170 grams (1 Cup) Chocolate Chips (semi-sweet, milk or dark)
- In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl whisk together the buttermilk, eggs, melted butter and vanilla.
- Pour liquid ingredients into the dry ingredients and use a spatula to gently fold in, when you are about halfway mixed add the chocolate chips. Gently mix until majority of the flour streaks have gone, a few are fine, but you don't want to overmix and over develop the gluten. Make sure to scrape down the sides of the bowl as well. Let pancake batter rest for at least 10 minutes, no less.
- In a large sauté pan or skillet over low-medium heat add a slither of butter, honestly too much and you'll burn the pancakes. Using a third cup measuring cup scoop one serving of the pancake batter into the pan. If desired add more chocolate chips to ensure evenness but you must press the chocolate down so its covered. If the chocolate is not covered it will burn and leave dark spots.
- Depending on your pan and the heat your pancakes may cook a little differently, you will start to notice after the first one. Start by timing 1 minute 30 seconds, you should see air bubbles popping on top of the pancake, you want a few bubbles but not the whole pancake, if you wait until the whole pancake has bubbles you'll most likely have burned the bottom of the pancake.
- Using a plastic spatula gently slide it under the pancake, then shimmy it around a bit to get a good place covering the majority of the pancake. Using your wrist, not your whole arm, gently flip the pancake and cook for another minute and 30 seconds. Place pancakes on a wire rack and place in a warmed oven (200F/93C) while you cook the remaining. Serve with warmed syrup.
- Prep Time: 25
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stove-top
- Cuisine: American
Keywords: chocolate pancakes, fluffy pancakes, easy pancake recipe