Pancakes are a classic choice for a special breakfast. But for an even more sweet-toothed morning treat, chocolate pancakes can't be beat.
These fluffy treats are packed with rich cocoa flavor and are ready in minutes. Perfect for satisfying a sweet tooth or for a fun weekend brunch, these pancakes are incredibly versatile.
Customize them with your favorite toppings, such as chocolate chips, fresh fruit, whipped cream, or nuts.
For more Pancake recipes, check out Blueberry Pancakes, Banana Pancakes, and Buttermilk Pancakes. They are all delicious, especially when paired with our homemade pancake syrup.
How to Make Chocolate Pancakes
Note: The full instructions are provided in the recipe card below.
- Whisk together eggs, milk, salt, vanilla, sugar, and melted butter.
- Sift flour, sugar, unsweetened cocoa powder, and baking powder into the wet mixture.
- Stir until combined.
- Heat a greased skillet.
- Cook ½ cup of batter for 3 minutes per side until golden.
- Serve warm with your choice of toppings.
Camila's Tips and Advice
- I recommend using a nonstick skillet since it is designed to prevent sticking. Lightly greasing it once should be enough. However, if your pan is older, you might need to add a little more grease each time to prevent the pancakes from sticking.
- Cook at medium-low heat. If the heat is too high, the pancakes will cook too quickly on the outside and be doughy in the center. Medium heat allows the pancakes to cook evenly throughout.
- When bubbles appear on the surface of the batter, and the edges start to look set, it's time to flip the pancakes.
- Don't press down on the pancakes while they are cooking. This will force out the air and make them dense.
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Recipe
Chocolate Pancakes
Equipment
Ingredients
- 175 g of all-purpose flour
- 21 g unsweetened cocoa powder
- 2-½ tablespoons of light brown sugar or granulated sugar
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 cup milk (or buttermilk)
- 1 tablespoon vanilla extract
- 2-½ tablespoons of avocado oil or any natural flavored oil (or 3 tablespoons melted butter)
- 2 teaspoons of baking powder
- ⅛ teaspoon baking soda
- Oil (or butter) for greasing the skillet
Instructions
- In a large bowl, add sugar, eggs, milk, salt, cooled melted butter, and vanilla extract. Whisk until completely combined.
- Place a sifter over the wet mixture and sift together the flour, unsweetened cocoa, baking powder, and baking soda. Gently stir with a whisk or spatula until just combined. Avoid overmixing; it's OK if the batter is slightly lumpy. Let the batter rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel. Pour the batter into the skillet using a 3.25-oz portion scoop or a ½ cup measuring cup.
- Reduce heat to medium-low and cook for about 3 minutes, until the edges start to set and bubbles form on the surface.
- Flip the pancake and cook for 1 minute or 2 or until golden on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
- Serve the pancakes warm with your favorite toppings.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
