Description
These rich, fluffy chocolate pancakes are the ultimate indulgence—perfect for breakfast, brunch, or dessert. With a soft, cocoa-infused interior and crisp edges, they’re finished off with chocolate syrup, whipped cream, and fresh berries for a heavenly treat.
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
1 tablespoon brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup whole milk
1 large egg
2 tablespoons melted butter
1 teaspoon vanilla extract
1/3 cup chocolate chips
chocolate ganache or syrup
whipped cream
chocolate shavings or chunks
fresh berries
Instructions
1. In a bowl, sift and whisk flour, cocoa powder, sugars, baking powder, baking soda, and salt.
2. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
3. Combine wet and dry ingredients. Mix gently until just combined. Fold in chocolate chips if using.
4. Preheat a non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges set, about 2–3 minutes.
6. Flip and cook another 1–2 minutes. Repeat with remaining batter.
7. Stack cooked pancakes and drizzle with chocolate syrup. Add whipped cream, chocolate shavings, and fresh berries before serving.
Notes
Use high-quality unsweetened cocoa powder for best flavor.
Do not overmix the batter; lumps are fine.
Rest the batter for 5–10 minutes before cooking.
For a vegan version, use plant-based milk and a flax egg.
Keep pancakes warm in a low oven while finishing the batch.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: chocolate pancakes, breakfast, brunch