Looking for more pancake recipes? Try my zucchini pancakes, savory pancakes, and sweet potato pancakes next. Need an excuse to have dessert for breakfast? These pancakes are your answer. Mornings are always a rush in our house, but that doesn’t stop us from having something satisfying for breakfast. A chocolate pancake goes a very long way to making our mornings a little special.
Why I love this recipe
Only 5 ingredients. Five pantry staples are all that’s needed. The fewer ingredients you use, the less mess you create in the kitchen! Made in one bowl. Speaking of mess, all you need is one bowl and one skillet to make the magic happen. Secretly healthy. There’s no oil, buttermilk, or eggs in this recipe, though you’d never guess by how moist and soft they are.
Ingredients needed
Flour. I use sifted whole wheat flour for this recipe as it is healthier than white flour, but you can use regular all-purpose flour or gluten-free flour if you prefer. Cocoa powder. Unsweetened and sifted to remove clumps. Choose Dutch-processed cocoa powder as it has a richer flavor. Sugar. I used white sugar, but brown sugar or a sugar-free substitute works just as well. Baking powder. To help the pancakes rise. Milk. I used unsweetened almond milk to keep these dairy-free/vegan, but whole milk works too. Semi-sweet chocolate chips. Optional, but who doesn’t love double chocolate pancakes?
How to make chocolate pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “These chocolate pancakes are so simple to make and I love to whip them up for my family for a fun and sneakily wholesome weekend breakfast.” – Suzanne Step 1- Make the pancake batter. In a large bowl, combine the dry ingredients. Add the milk and whisk until a batter forms. Stir in the chocolate chips (if using), and let the batter sit for 5 minutes. Step 2- Cook. Heat nonstick cooking spray in a nonstick skillet over medium heat. Once hot, pour 1/4 cup portions of the pancake batter and cover the pan. Cook for 2-3 minutes, flip the pancakes, and cook for another 2 minutes. Repeat until all of the batter has been used.
Arman’s recipe tips
Avoid overmixing the batter. More mixing means more air gets lost, making for flatter pancakes. Don’t skip the resting time. Those 5 minutes help the baking powder activate and give the pancakes their rise. If you’re not concerned with fluffy pancakes, you can skip this step. Know when to flip. When bubbles rise to the top and the edges of the pancakes lift from the griddle, it’s time to flip them! Keep the cooked pancakes warm. Store them on a baking sheet in the oven on its lowest setting until all of the pancakes are cooked.
Storage instructions
To store. Transfer leftover pancakes to an airtight container or bag and store them in the fridge for up to 4 days.
Add more chocolate flavor. Swap some of the liquid with a shot of espresso. You won’t notice the coffee flavor, but it’ll give the pancakes a richer mocha flavor. Enhance the flavor of the batter. Add a pinch of salt or one teaspoon vanilla extract. Drizzle with peanut butter, healthy Nutella, chocolate sauce, or caramel sauce. Mess around with mix-ins. Try fresh raspberries, strawberries, or banana slices. Don’t forget the toppings. I’m boring and prefer my pancakes with a little melted butter and maple syrup, but a little whipped cream and fresh berries never hurt!
To freeze. Make a big batch of these pancakes and freeze them for up to 3 months. Put sheets of parchment paper in between the pancakes to prevent them from sticking to each other. To reheat. Reheat the pancakes in the microwave or in a pan over medium heat.
More sweet breakfast ideas
Zucchini pancakes Lemon ricotta pancakes Almond flour pancakes Oat flour pancakes Red Velvet pancakes Cinnamon roll pancakes
Originally published February 2023, updated and republished June 2024
