Chocolate Pancakes are a fluffy, delicious twist to your regular buttermilk pancakes with a rich, cocoa flavor in each indulgent bite. Start your day by treating yourself to this breakfast that tastes more like a dessert! Hey, that works for me! They would also be a sweet treat for any time of the day! For another sweet way to start your day, try my Strawberry Cheesecake Pancakes, too!

Stack of Chocolate Pancakes with raspberries on top on a wooden table.

Ingredients & Substitutions

Flour: All-purpose flour is the base ingredient, providing structure and texture to the pancakes.

Cocoa Powder: I used regular unsweetened cocoa powder in the pancakes. The pancakes may have a slightly different, milder flavor if using Dutch-processed cocoa powder.

Leavening Agents: Both baking powder and baking soda are added to the pancake batter to ensure the pancakes rise properly and are light and fluffy.

Buttermilk: Buttermilk adds moisture, tenderness, and a slight tanginess to the pancakes. If you don’t have any on hand, make homemade buttermilk to use.

Pouring chocolate sauce over a stack of Chocolate Pancakes on a wooden table with raspberries on top and around.

How To Serve Chocolate Pancakes

Chocolate Pancakes can be served in a variety of ways, depending on the occasion! Here are some of my favorite ways to enjoy chocolate pancakes:

  • Keep it classic with maple syrup!
  • Top the pancakes with sliced fruit like strawberries, bananas, raspberries, or blueberries.
  • Dollop a generous amount of whipped cream on top!
  • Spread a layer of Nutella or chocolate sauce in between two pancakes like a filling.
  • Dust the pancakes with confectioners’ sugar.
  • Sprinkle chopped nuts (almonds, walnuts, pecans) or chocolate chips (or both) over the pancakes before flipping for added texture and/or flavor.
  • For more dessert-like pancakes, serve them with a scoop or two of vanilla ice cream!
  • Experiment with additional toppings like chocolate ganache, salted hot fudge, mallow sauce, or caramel sauce.
Stack of Chocolate Pancakes with bites removed showing inside texture.

Storing & Reheating Pancakes

Although best served hot and fresh, you can save any leftover pancakes for later. First, let them cool down. Then, put them in a container and store them in the refrigerator for up to five days. If you want to freeze them, put parchment paper between each pancake and store them in a freezer bag or container. Don’t forget to write the date on the bag or container; they can be frozen for up to 2 months. When ready to enjoy, place the pancakes (either refrigerated or frozen) into the microwave to warm them up again. Or, heat the pancakes in the oven, covered with aluminum foil, for 8-10 minutes at 350°F.

Stack of Chocolate Pancakes with chocolate drizzled over top.

Chocolate Pancakes

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Chocolate Pancakes are a fluffy, delicious twist to your regular buttermilk pancakes with a rich, cocoa flavor in each indulgent bite. Start your day by treating yourself to this breakfast that tastes more like a dessert! Hey, that works for me! They would also be a sweet treat for any time of the day!

Ingredients

  • 1 cup (125 g) all-purpose flour
  • ¼ cup (29.5 g) unsweetened cocoa powder
  • cup (67 g) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 ¼ cups (306 g) buttermilk, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Optional Toppings

Instructions

  • In a medium bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt together. Set aside.
  • In a separate medium bowl, whisk buttermilk, egg, butter, and vanilla together.
  • Add the wet ingredients to the dry ingredients. Whisk until all ingredients are just combined. The batter should be slightly lumpy; do not overmix.
  • Let the batter rest as you heat the skillet or griddle.
  • Spray a large nonstick skillet or griddle with cooking spray. Heat over medium-low heat, about 300°F.
  • When hot, pour ⅓ cup of batter into the skillet. Spread the batter out to about a 4 to 5-inch diameter.
  • Working in batches, being careful not to overcrowd the pan, cook the pancakes for 3-4 minutes, or until the bubbles begin popping on top.
  • Gently, but quickly, flip over the pancakes. Cook an additional 3-4 minutes, or until cooked through and no longer doughy.
  • Between batches, wipe the skillet or griddle with a paper towel to prevent sticking.
  • Serve warm with your favorite toppings.

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What the Test Kitchen had to say about this recipe:

Elizabeth

I would serve these pancakes as a fun dessert with whipped cream or ice cream! They have just the right amount of chocolate flavor with a fluffy texture. Delightful!

Rachael

It's an acceptable form of chocolate cake for breakfast! They aren't overly sweet, but you can definitely make them sweeter with the toppings you can choose to have on them. Then, they are practically a dessert!

Bella

Yum! These are tender, chocolatey, and sweet pancakes! It is delicious with a nice drizzle of chocolate syrup. I would add strawberries for a fresh element!

Annabelle

I love that these pancakes aren't overly sweet! They're still tasty and have so much chocolate flavor!

Selena

Delicious! Not too sweet and a lovely deep chocolate flavor. I love them with raspberries!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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