Name: Chocolate Pancake Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tbsp cocoa powder; 2 tbsp sugar; 1 tsp baking powder; ½ tsp baking soda; Pinch of salt; ¾ cup milk; 1 egg (or ¼ cup yogurt for eggless); 2 tbsp melted butter or oil; 1 tsp vanilla extract

Jump to Recipe·5 from 18 reviews

If you’re the type who daydreams about dessert before you’ve even had breakfast, this Chocolate Pancake recipe is going to be your new obsession. Imagine a stack of fluffy, cocoa-infused pancakes, rich and decadent, with a melt-in-your-mouth texture that pairs perfectly with your favorite toppings. Whether you’re planning a weekend brunch, surprising the kids, or just indulging your own sweet tooth, these beauties will make morning feel extra special. Trust me, making a batch of Chocolate Pancake is one of the simplest (and most delightful) upgrades you can give to your breakfast routine!

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday pantry staples can come together to create something so decadent! Each ingredient has its own little job to do, working in harmony to craft those pillowy, rich chocolate pancakes you’re about to fall in love with.

All-purpose flour: The foundation of your pancakes, giving structure and a tender bite.
Cocoa powder: For that deep, chocolatey flavor and rich brown color.
Sugar: Just enough to sweeten the deal without overwhelming the cocoa.
Baking powder: This is what gives your pancakes their lovely lift and fluffiness.
Baking soda: Helps the pancakes brown beautifully and enhances the rise.
Pinch of salt: Balances the sweetness and brings out all those chocolate notes.
Milk: The liquid base for a smooth, pourable batter—dairy or plant-based both work well.
Egg (or yogurt for eggless): Binds the batter and keeps the pancakes soft; yogurt is a genius swap for a vegetarian version.
Melted butter or oil: Adds richness and ensures the pancakes stay moist.
Vanilla extract: Rounds out the flavors and adds that classic, comforting scent.

How to Make Chocolate Pancake

Step 1: Whisk Together the Dry Ingredients

Start by grabbing a large mixing bowl and whisking together the flour, cocoa powder, sugar, baking powder, baking soda, and a pinch of salt. This simple step ensures all the leaveners and cocoa are evenly distributed, so every bite of your Chocolate Pancake is dreamy and consistent. Plus, sifting or whisking helps break up any lumps so your batter stays smooth!

Step 2: Mix the Wet Ingredients

In a separate bowl, combine the milk, egg (or yogurt if you’re going egg-free), melted butter or oil, and vanilla extract. Give it all a good whisk until everything melds together into a creamy, fragrant mixture. This is where the magic begins for creating those moist and flavorful pancakes.

Step 3: Combine and Mix Gently

Now, pour the wet mixture into the bowl of dry ingredients. Using a spatula or wooden spoon, stir them together just until the batter comes together—don’t overmix! A few lumps are okay. Overmixing can make the pancakes tough, but a gentle hand keeps them soft and tender, exactly what you want in a Chocolate Pancake.

Step 4: Heat and Grease the Pan

Place a nonstick skillet or griddle on medium heat and give it a light greasing with butter or oil. Allow it to get nice and hot, so your pancakes will cook evenly and get those perfectly golden (or in this case, chocolaty) edges.

Step 5: Cook Each Pancake

Pour about 1/4 cup of batter onto the pan for each pancake. Let it cook until bubbles start to form on the surface and the edges look set, about 1-2 minutes. Then, flip carefully and let the other side cook for another minute or so. Repeat until all your luscious Chocolate Pancake batter is used up!

Step 6: Stack and Serve

Plate your pancakes in a proud, dramatic stack, and drizzle with chocolate syrup, Nutella, or a handful of chocolate chips for a true showstopper. There’s no better sight at the breakfast table than a towering pile of Chocolate Pancake, glistening with chocolatey goodness!

How to Serve Chocolate Pancake

Garnishes

There are so many fun ways to take your Chocolate Pancake over the top! Try a generous dusting of powdered sugar, a swirl of freshly whipped cream, or scatter some fresh berries around for a burst of color and tang. Of course, extra chocolate chips or a drizzle of warm Nutella never hurt anyone. For the daring, add a scoop of vanilla ice cream—trust me, it’s unforgettable.

Side Dishes

Chocolate Pancake pairs beautifully with classic breakfast sides. Think crispy bacon or veggie sausage, a mixed fruit salad, or even a tangy Greek yogurt to balance the richness. For drinks, a latte or a tall glass of milk makes the experience feel just a bit more indulgent and satisfying.

Creative Ways to Present

If you’re hosting brunch guests, turn your stack into a centerpiece by layering pancakes with whipped cream and topping them with chocolate curls or edible flowers. Or make a playful “pancake board” with bowls of various toppings, letting everyone design their ultimate Chocolate Pancake masterpiece. Serving them as mini pancakes on skewers is also a fun, kid-friendly twist!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any Chocolate Pancake leftovers, let them cool completely, then stack with sheets of parchment or wax paper in between. Store the stack in an airtight container in the refrigerator, where they’ll stay fresh and moist for up to three days.

Freezing

Chocolate Pancake freezes beautifully! Simply arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer them to a zip-top bag. They’ll keep for up to two months, making breakfast (or late-night snacks) as easy as grabbing and reheating.

Reheating

To reheat, you can pop your Chocolate Pancake stack into the microwave for 20-30 seconds for a quick fix, or warm them gently in a low oven (about 300°F) for a few minutes if you prefer. This keeps the pancakes soft and prevents them from drying out. Top with your favorite garnishes to bring them back to life!

FAQs

Can I make Chocolate Pancake without eggs?

Absolutely! Just swap the egg for 1/4 cup of plain yogurt. This keeps the pancakes moist and tender, and you won’t miss the egg at all.

Is it possible to make this recipe vegan?

Yes! Simply use your favorite plant-based milk, substitute yogurt for the egg, and opt for oil or dairy-free butter. You’ll have wonderful vegan Chocolate Pancake in no time.

What’s the secret to super fluffy Chocolate Pancake?

Don’t overmix the batter—stir just until combined, and let it rest for a few minutes before cooking. Also, make sure your baking powder and baking soda are fresh for the best lift.

Can I add chocolate chips or nuts to the batter?

Definitely! Gently fold in a handful of chocolate chips or chopped nuts just before cooking. They’ll melt into gooey pockets or add a nice crunch to every bite.

How can I make a gluten-free Chocolate Pancake?

All you need to do is swap the all-purpose flour for your favorite gluten-free blend. The rest of the ingredients and method stay exactly the same!

Final Thoughts

There’s just something magical about a warm, fluffy stack of Chocolate Pancake to start your day with a smile. This recipe is foolproof, adaptable, and delightfully chocolatey—so don’t wait for a special occasion to treat yourself or your loved ones. Give it a try and see why it’s impossible to have just one!