Chocolate Pancakes
Chocolate Pancakes are a quick and indulgent breakfast or dessert option featuring fluffy texture and rich cocoa flavor. This easy-to-make recipe uses simple pantry staples and can be customized with variations like vegan, gluten-free, or banana additions, delivering warm, chocolaty comfort in under 20 minutes.
- Author: Mary
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 2 tablespoons sugar
Wet Ingredients
- 1 cup milk (dairy or dairy-free)
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Optional
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and sugar to combine and ensure even baking and puffiness.
- Combine Wet Ingredients: In another bowl, beat the egg, then add the milk, melted butter, and vanilla extract to bring moisture and richness to the batter.
- Create the Batter: Slowly pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined. Some lumps are okay; overmixing can cause toughness.
- Add Optional Chocolate Chips: Fold in chocolate chips if using, to add gooey bursts of melty chocolate inside the pancakes.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes until fully cooked through.
Notes
- Use room temperature ingredients for even mixing and better texture.
- Do not overmix; some lumps in the batter keep pancakes tender.
- Preheat pan properly to medium heat to avoid burning and help pancakes rise.
- Test skillet with a small drop of batter before cooking the full batch.
- Adjust sugar according to taste or toppings used.
- Keep cooked pancakes warm in a low oven while finishing the batch.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: chocolate pancakes, easy breakfast, quick pancakes, fluffy pancakes, chocolate breakfast, homemade pancakes, cocoa pancakes