If you’re like me and grew up sneaking chocolate chips into regular pancake batter, these chocolate pancakes are going to make your day. I remember the first time I nailed the texture—light, fluffy, and rich with real cocoa and melty chocolate chunks. Now it’s my go-to breakfast when I want to treat myself or impress weekend guests. These pancakes come together quickly with simple pantry ingredients and a smooth chocolate ganache you drizzle right over the top. If you’re already a fan of fluffy souffle pancakes or love a decadent chocolate mousse cake, this one’s for you.
The Story Behind My Favorite Chocolate Pancakes
The Pancake That Changed My Breakfast Routine
I’ve made a lot of pancakes over the years, but the first time I added cocoa powder and real chocolate chunks to the batter, it felt like a game changer. It reminded me of those chilly Bologna mornings when I’d sneak extra chocolate chips into my mom’s pancake mix, hoping she wouldn’t notice. Now, this chocolate pancake recipe is one of my favorite ways to turn a regular morning into something a little indulgent.
They’re fluffy, rich, and just sweet enough. And if you drizzle that warm ganache over the top, well, it’s basically breakfast and dessert in one. If you already love lemon ricotta pancakes or classic easy breakfast potatoes, this recipe adds a little chocolate magic to your morning lineup.
Why These Chocolate Pancakes Work Every Time
The secret is in the balance. You need just enough cocoa powder to get a deep chocolate flavor without drying out the batter. Dutch-processed cocoa makes them taste almost like cake, but with a texture that’s still light and fluffy thanks to eggs and baking powder. The melted butter (or oil) keeps everything moist and tender, and chocolate chips folded in at the end give little bursts of richness in every bite.
Whether you serve them with whipped cream, fresh berries, or just that silky ganache, these chocolate pancakes hit all the right notes. Perfect for brunch, birthdays, or cozy weekends at home.
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Chocolate Pancakes – Rich, Fluffy, and Made from Scratch
- Total Time: 25 minutes
- Yield: 8 pancakes
- Diet: Vegetarian
Description
Rich, fluffy chocolate pancakes made from scratch with cocoa powder and melty chocolate chips. Topped with a warm, smooth chocolate ganache, these are the ultimate breakfast indulgence.
Ingredients
For the Pancakes:
1 ⅓ cups (185g) all-purpose flour
¼ cup (25g) cocoa powder (Dutch-processed)
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
⅓ cup (65g) granulated sugar
1 cup (240 ml) whole milk
3 tablespoons canola or vegetable oil (or 45g melted butter)
1 teaspoon pure vanilla extract
½ cup (85g) chocolate chips or chunks
Butter or oil, for cooking
For the Chocolate Ganache Sauce:
140 g (5 oz.) bittersweet or semisweet chocolate
½ cup (120 ml) heavy cream
Instructions
1. In a large bowl, sift or whisk together flour, cocoa powder, baking powder, and salt.
2. In a medium bowl, whisk eggs and sugar. Add milk, oil or melted butter, and vanilla.
3. Pour wet ingredients into dry and stir just until combined. Do not overmix.
4. Fold in chocolate chips or chunks. Set batter aside.
5. To make ganache, combine chocolate and cream. Microwave in 30-second bursts or use a double boiler. Stir until smooth and glossy.
6. Heat a nonstick skillet over medium heat. Lightly grease with oil or butter.
7. Drop ¼ cup of batter per pancake into skillet. Cook until bubbles form, about 1–2 minutes.
8. Flip and cook the other side for 1–2 more minutes. Repeat with remaining batter.
9. Serve immediately with warm chocolate ganache and your favorite toppings.
Notes
Use Dutch-processed cocoa for a smoother, deeper chocolate flavor.
Let batter rest for 5 minutes to improve texture and rise.
Rewarm ganache briefly in the microwave if it thickens before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
How to Make Chocolate Pancakes From Scratch
The Perfect Batter: Light, Chocolatey, and Foolproof
Start by whisking the dry ingredients together: flour, cocoa powder, baking powder, and a pinch of salt. I always recommend sifting if your cocoa clumps easily. In another bowl, beat the eggs with sugar until smooth, then stir in the milk, vanilla, and oil or melted butter. Pour the wet ingredients into the dry and mix until just combined—lumps are okay. Overmixing will flatten your pancakes.
Now for the magic—fold in chocolate chips or chunks. This step guarantees melty pockets of chocolate throughout. At this point, let your batter rest for a couple of minutes while you prep your pan or griddle. If you’re a fan of maple donut bars, you already know how key a good batter texture can be.
Chocolate Ganache: The Sauce That Seals the Deal
While your pancake batter rests, make the ganache. Use semisweet or bittersweet chocolate, depending on your preference, and combine it with warm cream. Melt gently in the microwave or over a double boiler, stirring until smooth. The result is a silky, glossy sauce that you’ll want to pour on everything.
I recommend making extra because it keeps well in the fridge and works as a topping for other sweets, like these strawberry shortcake rolls. Once your ganache is done and warm, it’s time to cook and build your stack of rich, fluffy chocolate pancakes.
Tips for Cooking Perfect Chocolate Pancakes
Heat, Flip, and Timing for That Fluffy Texture
Once your batter is ready, heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil. For each pancake, scoop about ¼ cup of batter into the skillet and let it spread gently. Watch for bubbles to form on the surface—this takes 1 to 2 minutes. That’s your signal to flip. Use a thin spatula to gently lift and turn. Cook the second side until it’s puffed and set.
Between batches, wipe the skillet and add a bit more butter or oil. This keeps each chocolate pancake evenly browned and prevents sticking. They should look soft, slightly thick, and moist with melty chocolate inside. This is the same golden rule I use when making brookies—don’t overbake or overcook.
Stack and Serve with a Decadent Finish
Once cooked, stack the pancakes on a warm plate. If you’re not serving them immediately, you can cover them loosely with foil to retain the heat. Drizzle warm ganache generously over the stack and add toppings like fresh berries, banana slices, or even whipped cream for an extra treat.
Chocolate pancakes are perfect for slow weekend mornings or special occasions. Pair them with coffee or serve them as a sweet surprise for brunch. You can even add a scoop of vanilla ice cream if you want to treat these like a dessert, just like you’d serve chocolate mousse cake at the end of a fancy dinner.
Common Mistakes and Toppings for Chocolate Pancakes
Avoid These Mistakes for Perfect Pancakes Every Time
One of the most common issues with chocolate pancakes is overmixing. Stir the batter just enough to combine. A few lumps are totally fine and actually help with fluffiness. Another mistake is cooking over high heat. Medium heat gives the pancakes time to rise and cook through without burning the cocoa.
Don’t skip resting the batter. Even five minutes allows the flour to hydrate and the baking powder to activate. Also, resist the urge to flatten pancakes with a spatula after flipping—it squeezes out the air and ruins that soft, airy texture. The same care you’d take with delicate soufflé pancakes should apply here.
Top It Like a Pro: Sweet Ideas for Every Bite
Chocolate pancakes are already rich, so toppings should add contrast. A simple dusting of powdered sugar works, but whipped cream and fresh fruit add brightness. Strawberries, raspberries, or even sliced pears balance the cocoa’s depth. Maple syrup is always welcome, but the chocolate ganache makes them unforgettable.
You can even take things further with chopped nuts, crushed cookies, or a swirl of peanut butter. These pancakes are indulgent, but that’s the point. Just like the final touch of frosting on strawberry crunch cheesecake, the right topping makes every bite count.
Conclusion
Chocolate pancakes bring something truly special to the breakfast table. Rich, fluffy, and filled with melty chocolate, they strike the perfect balance between indulgent and comforting. Whether you’re making them for a weekend brunch, a birthday breakfast, or simply because you’re craving something sweet, this recipe delivers every time. With a drizzle of homemade ganache and your favorite toppings, chocolate pancakes become more than just a meal, they’re a moment of joy, made from scratch and straight from the heart.
Frequently Asked Questions
Can I add cocoa powder to pancake batter?
Yes, you can. Cocoa powder gives pancakes a rich chocolate flavor and a darker color. Dutch-processed cocoa works best for a smooth taste. Just be sure to balance it with sugar and fat so your pancakes stay moist and soft.
How to make chocolate pancakes from scratch?
Start by mixing dry ingredients like flour, cocoa powder, and baking powder. Whisk eggs, milk, oil, and vanilla in a separate bowl, then combine both gently. Fold in chocolate chips and cook the batter in a skillet. Serve warm with ganache or your favorite toppings.
Can you put chocolate syrup in pancakes?
It’s better to drizzle chocolate syrup on pancakes after they’re cooked. If you mix it into the batter, the syrup can burn or affect the texture. For extra richness inside, use chocolate chips or chunks instead.
Is semi-sweet or milk chocolate better for pancakes?
Semi-sweet chocolate offers a deeper, more balanced flavor that works well with the sweetness of the pancake batter. Milk chocolate is softer and sweeter, so use it if you prefer a milder, creamier bite.
