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–+ servings
Chocolate Pancakes

Fluffy Chocolate Pancakes That Feel Like a Sweet Hug

Indulge in fluffy chocolate pancakes bursting with rich flavor and topped with silky ganache—perfect for any breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancakes
  • 1 cup All-Purpose Flour or gluten-free blend
  • 1/4 cup Cocoa Powder Dutch-processed preferred
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 2 large Eggs
  • 1 tablespoon Granulated Sugar
  • 1 cup Whole Milk or non-dairy options
  • 2 tablespoons Canola or Vegetable Oil or melted butter
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Chocolate Chips or Chunks optional
For the Ganache
  • 4 ounces Bittersweet or Semisweet Chocolate
  • 1/2 cup Heavy Cream or half-and-half
For Cooking
  • 1 tablespoon Butter or Oil for greasing

Equipment

  • mixing bowls
  • whisk
  • sifter
  • skillet
  • Microwave

Method
 

How to Make Chocolate Pancakes
  1. Sift together flour, cocoa powder, baking powder, and salt in a large bowl. Set aside.
  2. Whisk eggs and sugar in a separate bowl until combined. Stir in milk, oil (or butter), and vanilla extract.
  3. Combine wet and dry ingredients gently; fold in chocolate chips. Let batter rest for 5 minutes.
  4. Heat butter or oil in a skillet over medium heat. Pour 1/4 cup batter for each pancake; cook until bubbles form, then flip.
  5. Serve warm pancakes drizzled with ganache.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 300mgPotassium: 220mgFiber: 2gSugar: 10gVitamin A: 250IUCalcium: 150mgIron: 2.5mg

Notes

Optional toppings include whipped cream or fresh berries. Store leftovers in the fridge for up to 3 days, or freeze for up to 2 months.

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