Description
Start your morning with the ultimate treat—rich, fluffy, and incredibly delicious Homemade Chocolate Pancakes! This recipe is perfect for chocolate lovers who want to take their breakfast to the next level. Made with cocoa powder and optional chocolate chips, these pancakes are soft, indulgent, and impossible to resist. Whether you’re making them for a cozy weekend breakfast or a special occasion, they’re guaranteed to bring smiles to the table. Top them with fresh berries, whipped cream, or your favorite syrup for a pancake experience like no other!
Ingredients
- 1 ½ cups all-purpose flour (or gluten-free flour for a gluten-free option)
- ¼ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup melted and cooled butter (or coconut oil)
- ½ cup semi-sweet chocolate chips (optional)
Instructions
- Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Make sure all the ingredients are evenly distributed. - Mix the Wet Ingredients
In a separate medium-sized bowl, whisk together the milk, eggs, and vanilla extract until well blended. - Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined and moistened—don’t overmix! Add the melted and cooled butter (or coconut oil) and fold it in. If desired, stir in the semi-sweet chocolate chips for an extra chocolatey touch. - Preheat the Griddle
Heat a griddle or large non-stick skillet over medium heat. Coat the surface lightly with butter, coconut oil, or cooking spray. - Cook the Pancakes
Scoop ¼ cup of batter for each pancake onto the preheated griddle. Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until cooked through and golden brown on both sides. - Serve Hot
Transfer the cooked pancakes to a plate and keep them warm under aluminum foil while you cook the remaining batter. Serve immediately with your favorite toppings.
Notes
- Gluten-Free Option: Replace all-purpose flour with a gluten-free all-purpose flour blend. Ensure your baking soda and cocoa powder are gluten-free as well.
- Dairy-Free Option: Use almond milk, coconut milk, or oat milk instead of regular milk. Replace butter with coconut oil.
- Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, toaster, or skillet.
- Freezer-Friendly: Cool pancakes completely, then stack with parchment paper in between and freeze in a resealable bag for up to 2 months. Reheat directly from frozen in the toaster or microwave.
- Avoid Overmixing: Stir the batter gently to avoid tough pancakes. A few lumps in the batter are perfectly fine!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American