Craving chocolate for breakfast? Say less. These rich, fluffy chocolate pancakes are a total game-changer – perfect for lazy weekends, special birthdays, or those “just because I need chocolate before 9am” mornings.
I tested this recipe way more than was strictly necessary, mixing up the chocolate chips and playing around with buttermilk vs regular milk. The result is…very chocolatey pancakes that not-quite-approved for breakfast (but we’ll let it slide), that are begging to be devoured, immediately.
Whether you stack ’em high with whipped cream or sneak a few before the fam wakes up (no judgment), this recipe has your name written all over it.
Try my homemade pancake mix for a more classic pancake recipe, or try my Homemade Cinnamon Rolls or Vanilla Maple Baked French Toast for something as decadent, but different from this recipe.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe:
- Rich flavor (hello, cocoa and melty chocolate chips). Try my Chocolate Chip Pancakes too!
- Fluffy, not flat pancakes.
- Surprisingly quick to whip up, making them a yummy breakfast, or an easy dessert option too!
Turn pancake batter into waffle batter
The batter can double as a waffle batter with small adjustments.
- Add 1–2 tablespoons of oil or melted butter to the batter. Waffles need a bit more fat to get that golden, crispy exterior.
- Cut back just a smidge on the liquid (milk or buttermilk) 0 about 1–2 tablespoons less – so it’s a bit thicker and doesn’t run off the waffle iron.
- Optional but fun: Add a splash of vanilla or a sprinkle of mini chocolate chips for extra flavor bombs in every bite.
Then just heat up your waffle iron, spray it really well, and cook according to your machine’s instructions. You’ll get crispy-edged, fluffy-centered chocolate waffles that are just as dreamy as the pancakes
Topping Ideas
- Sweet: maple syrup, whipped cream, fresh berries (my faves are raspberries, blueberries or strawberries). Raspberry, or strawberry sauce, even caramel sauce.
- Decadent: chocolate syrup, chocolate ganache, peanut butter drizzle, sea salt.
- Fresh: sliced bananas, Greek yogurt + honey.
- Dessert: With a scoop of vanilla ice cream and lashings of chocolate sauce.
Serving Suggestions
Try stacking them with whipped cream for a decadent pancake tower (that will of course collapse the second you dig in, but who cares?).
Make mini sized (silver dollar) pancakes as a yummy, easy treat for kids
Add some scrambled eggs, and oven baked bacon to round things out. Or, make a Triple Berry Smoothie to feel better!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Flour: All-purpose gets the job done.
- Cocoa powder: Natural or Dutch process both work, but Dutch gives a richer color. Unsweetened cocoa powder is best.
- Baking powder & baking soda: For fluff.
- Buttermilk: Buttermilk is fantastic if you have it, whole milk works in a pinch.
- Eggs, vanilla, sugar: Standard faves for pancakes.
- Chocolate chips. I use the mini semi sweet chocolate chips. They work best!
- Optional upgrades: Add espresso powder for deeper flavor.
How to make Chocolate Pancakes
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
STEP 1: Make the Batter
Mix the dry ingredients. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Mix the wet ingredients. In a separate bowl, whisk the milk, egg, melted butter, and vanilla.
Combine. Pour the wet into the dry and stir until just combined. Don’t overmix! Fold in chocolate chips if using.
STEP 2: Cook the pancakes
Heat a greased skillet over medium heat. Scoop ¼ cup batter per pancake and cook 2–3 mins, until bubbles form. Flip and cook another 1–2 mins.
STEP 3: Serve
Serve warm with your favorite toppings – chocolate syrup, berries, whipped cream, or extra chips.
Keep extra pancakes warm by placing on a baking sheet and putting in the oven on a low heat.
Frequently Asked Questions
Can I make the batter ahead?
Yes! Make it the night before and refrigerate. Just give it a good stir in the morning.
Why are my pancakes flat?
Overmixing or expired baking powder is usually the culprit.
Can I use regular milk instead of buttermilk?
Yep! Whole milk works fine. But if you want that little tangy lift, you can fake buttermilk by adding 1 Tbsp of vinegar or lemon juice to 1 cup of milk.
Can I use this batter for waffles?
Yes! Just add a little extra oil or melted butter and reduce the milk slightly. Full waffle tips are up in the post.
Kylee’s Notes
- A little espresso powder doesn’t make them taste like coffee – it just intensifies the chocolate flavor.
- Don’t overmix the batter – lumps are totally okay! Overmixing will give you tough pancakes.
- Mini chocolate chips melt more evenly throughout the pancakes – and you get more chocolate in every bite. Win.
- Mashed bananas or applesauce can replace eggs and act as a natural sweetener.
How to store leftovers
Fridge: Up to 3 days in an airtight container.
Freezer: Freeze in a single layer first, then stack. Layer with parchment so they don’t stick together.
Reheat in the microwave covered with a lightly damp paper towel.
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Double Chocolate Pancakes (Breakfast or Dessert!)
Ingredients
- 1.25 cup all-purpose flour
- 1/2 cup cocoa powder
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1.25 cups buttermilk (or milk)
- 1 large egg
- 3 tablespoons butter (melted )
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
Directions
Make the batter
- In a large bowl, combine the 1.25 cup all-purpose flour, 1/2 cup cocoa powder 3 tablespoons white sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and salt.
- In a separate bowl, whisk together the 1.25 cups buttermilk, 1 large egg, melted 3 tablespoons butter, and 1 teaspoon vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. If using, fold in the 1/2 cup mini chocolate chips.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until cooked through.
- Repeat with the remaining batter.
Serve
- Serve the pancakes warm with your favorite toppings such as chocolate syrup, whipped cream, fresh berries, or additional chocolate chips. Enjoy!
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Notes
- Do not overmix the batter. Overmixing can result in dense pancakes.
- Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish cooking the rest.
- Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat in the microwave or toaster until warmed through.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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