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.

Chocolate Pancakes – Fluffy 25-Minute Breakfast Bliss

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

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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