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–+ servings

Chocolate Pancakes

by Camila Benitez
Chocolate Pancakes
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.
  • Español
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Breakfast, Dessert
    Cuisine American
    Servings 6
    Calories 237 kcal

    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

    How to Store:
    Chocolate pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
    How to Freeze:
    Let the chocolate pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
    To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.

    Nutrition

    Nutrition Facts
    Chocolate Pancakes
    Amount per Serving
    Calories
    237
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    2
    g
    13
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    59
    mg
    20
    %
    Sodium
     
    299
    mg
    13
    %
    Potassium
     
    169
    mg
    5
    %
    Carbohydrates
     
    32
    g
    11
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    145
    IU
    3
    %
    Calcium
     
    146
    mg
    15
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

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