I’ve always had a soft spot for breakfasts that feel like dessert, and these Chocolate Pancakes sit at the top of that list. Rich, fluffy, and packed with deep cocoa flavor, they transform an ordinary morning into something memorable. Whether it’s a lazy weekend treat or a special brunch surprise, this stack never fails to impress. I love how they strike that perfect balance—sweet but not cloying, indulgent yet simple to prepare.

What really sets these pancakes apart is the glossy chocolate ganache that drips over the stack like something out of a dream. Add a dollop of whipped cream and some dark chocolate shavings on top, and it’s pure magic. Every bite melts in your mouth, and it’s the kind of dish that brings smiles before the first forkful. If you’ve been looking for a reason to level up your pancake game, this recipe is it.

Why You’ll Love This Chocolate Pancakes Recipe

Chocolate lovers, this one is your breakfast fantasy come true. The pancakes are tender and moist, thanks to a few pantry staples used the right way. The cocoa powder gives them a deep, chocolatey base, while the topping takes them into full-on dessert territory.

They’re quick to make, easily customizable, and can even be prepped ahead for busy mornings. Plus, they look absolutely stunning on the plate—perfect for holidays, birthdays, or cozy mornings when you need something extra sweet to start the day.

What Kind of Cocoa Powder Should I Use?

For these Chocolate Pancakes, I recommend using unsweetened natural cocoa powder. It delivers a bold chocolate flavor and reacts well with baking soda to give the pancakes a light and fluffy texture. If you prefer a deeper, more mellow chocolate tone, Dutch-processed cocoa works beautifully too—it makes the batter darker and richer. I’ve tested both, and while each has its charm, natural cocoa gives that classic, cake-like flavor most people crave in a pancake.

Options for Substitutions

One of the great things about this recipe is how flexible it can be:

Milk: Whole milk provides richness, but almond, oat, or soy milk can be used for a dairy-free option without compromising texture.
Flour: All-purpose flour is classic, but you can go 50/50 with whole wheat for added fiber. Gluten-free blends also work surprisingly well.
Eggs: If you’re out of eggs or avoiding them, a flax egg (1 tbsp flaxseed meal + 3 tbsp water) holds the batter together nicely.
Sugar: Granulated sugar keeps it sweet, but coconut sugar or maple syrup are great natural alternatives.
Chocolate topping: Don’t have ganache? Use melted chocolate chips, Nutella, or even a drizzle of peanut butter for a twist.

These swaps make it easy to personalize the pancakes to your needs while keeping that irresistible chocolate flavor front and center.

Ingredients for This Chocolate Pancakes Recipe

All-purpose flour – The base of the batter, giving the pancakes their structure and fluff.
Unsweetened cocoa powder – The key to that rich chocolate flavor in every bite.
Baking powder & baking soda – These work together to make the pancakes rise and stay soft.
Salt – A pinch enhances the chocolate and balances the sweetness.
Granulated sugar – Just enough to sweeten the pancakes without overpowering the cocoa.
Milk – Adds moisture and helps bring the batter to a smooth consistency.
Egg – Binds the ingredients and adds lightness to the final texture.
Melted butter – Brings richness and a slightly crisp edge to each pancake.
Vanilla extract – Adds warmth and rounds out the chocolate flavor.
Chocolate chips (optional) – Stirred into the batter for gooey bites of melted chocolate.
Chocolate ganache or syrup – The finishing touch that makes this stack decadent.
Whipped cream and chocolate shavings – Optional, but highly recommended for presentation and texture contrast.

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. This ensures everything is evenly distributed and there are no lumps of cocoa or flour hiding in the mix.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Stir until well combined and smooth. This will be your liquid base that brings the dry ingredients to life.

Step 3: Make the Batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be slightly lumpy—overmixing can make the pancakes tough. If you’re using chocolate chips, fold them in now.

Step 4: Heat the Pan

Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Once hot, it’s ready for the batter.

Step 5: Cook the Pancakes

Scoop about 1/4 cup of batter onto the skillet for each pancake. Let it cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until cooked through. Repeat with the remaining batter.

Step 6: Garnish and Serve

Stack the pancakes on a plate and pour warm chocolate ganache or syrup over the top. Add a swirl of whipped cream and sprinkle with chocolate shavings. Serve warm and enjoy every bite.

How Long to Cook the Chocolate Pancakes

Each pancake takes about 2 to 3 minutes on the first side and 1 to 2 minutes on the second. The key is to wait for bubbles to appear on the surface and for the edges to look slightly dry before flipping. Depending on your pan size and heat, the entire batch should be ready in about 15–20 minutes.

Tips for Perfect Chocolate Pancakes

Don’t overmix the batter. Stir until just combined—lumps are perfectly fine and actually help the texture.
Let the batter rest. Giving it 5–10 minutes before cooking helps the flour hydrate and results in fluffier pancakes.
Use medium heat. Too high, and the outside will burn before the inside cooks. Moderate heat gives a beautiful, even browning.
Grease the pan lightly. A thin layer of butter or oil helps with browning and prevents sticking.
Keep them warm. If making a large batch, keep cooked pancakes in a warm oven (200°F/95°C) until you’re ready to serve.
Don’t skip the topping. The ganache or syrup adds moisture and elevates the richness—plus, it looks stunning.

Watch Out for These Mistakes While Cooking

Using cold ingredients: Cold milk or eggs can cause the melted butter to seize up in the batter. Let everything come to room temperature first.
Overmixing the batter: This leads to dense, rubbery pancakes instead of light and fluffy ones.
Flipping too early: Wait for visible bubbles and slightly dry edges before flipping to avoid messy pancakes.
Overheating the pan: High heat will burn the outsides quickly. Medium heat is best for even cooking.
Skipping the resting time: Letting the batter sit for a few minutes makes a noticeable difference in fluffiness.
Cooking too many at once: Crowding the pan can cause uneven heat and make flipping awkward. Stick to 2–3 at a time depending on your pan size.

What to Serve With Chocolate Pancakes?

Whipped Cream

A fluffy cloud of whipped cream adds lightness and contrast to the rich chocolate.

Fresh Berries

Strawberries, raspberries, or blueberries bring tart freshness that cuts through the sweetness.

Vanilla Ice Cream

Turn it into a dessert pancake stack by topping with a scoop of creamy vanilla ice cream.

Sliced Bananas

Bananas pair wonderfully with chocolate and add a soft, sweet texture.

Crushed Nuts

Toasted almonds or hazelnuts give a satisfying crunch and nutty flavor.

Maple Syrup

Classic and comforting, even with chocolate pancakes, it’s hard to resist a drizzle of maple syrup.

Espresso or Coffee

For a sophisticated twist, serve with a shot of espresso or a hot mug of coffee.

Yogurt

A dollop of Greek yogurt can add a tangy, creamy element that balances the richness.

Storage Instructions

Chocolate pancakes are just as delightful the next day—if you have any left! Store them in an airtight container in the refrigerator for up to 3 days. If stacking, place parchment paper between them to prevent sticking. For longer storage, freeze the pancakes (without toppings) in a single layer, then transfer to a freezer bag. They’ll keep well for up to 2 months.

To reheat, simply microwave for 30–45 seconds or warm them in a non-stick pan over low heat until heated through. You can also reheat straight from frozen—just add a few extra seconds in the microwave or a covered skillet.

Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on 2 pancakes, without toppings):

Calories: 270
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 36g
Sugar: 14g
Protein: 6g
Fiber: 3g
Sodium: 280mg

Keep in mind, toppings like ganache, whipped cream, or syrup will add extra calories and sugar. For a lighter version, skip the ganache and go with berries and a dusting of powdered sugar.

Frequently Asked Questions

How can I make these pancakes vegan?

Swap the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), use plant-based milk like almond or oat, and substitute the butter with coconut oil or vegan margarine.

Can I prepare the batter the night before?

Yes, but for best texture, mix the dry and wet ingredients separately and combine them just before cooking. If you mix everything the night before, the leavening agents may lose some of their power.

Why are my pancakes not fluffy?

Overmixing the batter or using expired baking powder/soda can result in flat pancakes. Mix gently and ensure your leavening agents are fresh.

Can I use hot chocolate mix instead of cocoa powder?

Not recommended. Hot chocolate mix contains sugar and additives that can throw off the balance of ingredients. Stick to unsweetened cocoa powder for best results.

What kind of pan is best?

A non-stick skillet or griddle works best. Cast iron is also great if well-seasoned, as it provides consistent heat.

How do I make them extra chocolatey?

Add chocolate chips to the batter or serve with extra ganache. You can even swirl Nutella into the batter for a richer flavor.

Can I double the recipe?

Absolutely. Just make sure you cook the pancakes in batches and keep the finished ones warm in the oven while the rest cook.

Are these pancakes kid-friendly?

Totally! They’re a hit with kids, especially when topped with whipped cream, fruit, or a drizzle of syrup. You can also shape them into fun forms using molds.

Conclusion

Chocolate Pancakes are the ultimate morning indulgence—decadent, comforting, and easy to make. Whether you’re treating yourself, surprising your family, or looking to elevate your brunch game, this recipe delivers rich flavor with minimal fuss. With simple ingredients and customizable options, these pancakes can fit any mood or occasion. Once you try them, they might just become your new favorite way to start the day.