Chocolate pancakes are light, fluffy, and perfectly chocolaty. If you have ever felt like you needed an excuse to eat chocolate in the morning, here’s your chance. Guilt-free, early morning indulgence!

Large stack of chocolate pancakes on a plate with raspberries.

There are no fancy ingredients involved, just your everyday pancake staples. You will need some cocoa powder, but if you’ve been making homemade hot chocolate or yummy chocolate sauce lately, you may have some cocoa leftover. This is just one more way to use it up!

Overhead view of two plates of chocolate pancakes with chocolate syrup and raspberries.

About these Chocolate Pancakes

These pancakes combine two of life’s simple pleasures. Pancakes, and chocolate! Whether you’re serving them to your sweetheart for a Valentine’s Day brunch or preparing them for your kids on a wonderfully lazy weekend, there is no wrong time for a delicious, homemade chocolate pancake.

Top with a chocolate or caramel drizzle, good old fashioned maple syrup, whipped topping, or a fruit compote. The only limit is your imagination.

Pancakes with a cut taken out of them to show fluffy texture.

Making a double batch of pancakes from scratch to freeze some for later makes an already easy recipe even easier down the road. Pull out as many as you need and pop them in the microwave. Having them already made ahead of time makes this possible on any day of the week!

So in a nutshell, if you were thinking about laying around in bed all day this weekend, you thought wrong. These mouthwatering pancakes are worth getting out of bed in the morning. Plus, your busy weekday morning will thank you!

Chocolate pancakes on a fork.

What’s in Chocolate Pancakes?

  • Egg – This recipe takes 1 large egg.
  • Milk – 2% milk is our go-to choice, but skim, whole, almond milk and others will work.
  • Oil or Melted Butter – Melted coconut oil will also work.
  • Vanilla Extract – Vanilla adds depth to the flavor!
  • All-Purpose Flour – You could also use a mix of whole wheat flour and all-purpose, or all whole wheat flour if that’s what you’re used to. Keep in mind that these swaps will affect texture slightly.
  • Cocoa Powder – Unsweetened is best!
  • Granulated Sugar – Only one tablespoon is needed, leaving plenty of room for adding chocolate syrup.
  • Baking Powder – This will make the pancakes nice and fluffy!
  • Salt – Salt balances out the flavors nicely.
Overhead view of pancake ingredients in separate dishes.

How to Make These Chocolate Pancakes

Whisk egg, milk, oil, and vanilla in a bowl, until well combined. 

Wet ingredients in a white bowl.

In a separate bowl, toss together the flour, cocoa powder, sugar, baking powder, and salt.

Dry ingredients with cocoa powder in a glass bowl.

Give it a light stir and incorporate it into the wet ingredients. Mix until combined, but be careful not to overmix.

Chocolate batter for pancakes in a white bowl, overhead view.

Heat your griddle and if desired, grease with butter, oil, or nonstick cooking spray. You know your griddle best. If you think they might stick, go with a bit of grease.

Add batter by about 1/4 cup scoops and cook until bubbles appear and don’t disappear. 

Chocolate pancake batter on a griddle, not yet cooked.

Flip and cook for another few minutes or until cooked through.

Overhead view of cooked pancakes on a white griddle.

How to Make These Pancakes Your Own

  • Toppings could include a chocolate sauce or dare I say a chocolate ganache. Maybe some whipped topping, sprinkles, maple syrup, or any complementary fruit compote. A simple dusting of powdered sugar and fresh berries should also be on the menu!
  • A scoop of chocolate protein powder is a great way to boost the protein in these pancakes. A scoop of nut butter in the batter will also do the trick!
  • For a dairy-free version, swap milk for coconut or almond milk.
  • Add in some cinnamon to the dry ingredients for added warmth.
  • To make this gluten-free, substitute all-purpose flour for your choice of one-to-one gluten-free flour.
Overhead view of pancakes on a white rectangular platter.

Storage Suggestions

Store cooled pancakes in an airtight container for up to 4 days in the fridge. Reheat in the microwave to get them nice and soft again or in a toaster for a crisp outer layer on your pancakes.

Large stack of chocolate pancakes on a plate with raspberries.

Get the Recipe: Chocolate Pancakes

Chocolate pancakes are light, fluffy, and perfectly chocolaty. If you have ever felt like you needed an excuse to eat chocolate in the morning, here’s your chance. Guilt-free, early morning indulgence!
5 from 1 vote

Ingredients

  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons oil or melted butter
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions

  • In a mixing bowl, whisk egg, milk, oil, and vanilla until well combined.
    Wet ingredients in a white bowl.
  • On top of wet ingredients, add flour, cocoa powder, sugar, baking powder, and salt.
    Dry ingredients with cocoa powder in a glass bowl.
  • Toss together lightly before stirring into wet ingredients. Mix only until just combined, do not overmix.
    Chocolate batter for pancakes in a white bowl, overhead view.
  • Heat a griddle over medium heat. If desired, grease with butter, oil, or nonstick cooking spray. Add batter by about 1/4 cup scoops. Cook for 3-4 minutes or until bubbles appear and don’t disappear.
    Chocolate pancake batter on a griddle, not yet cooked.
  • Flip and cook for another 3-4 minutes or until golden brown and cooked through.
    Overhead view of cooked pancakes on a white griddle.

Notes

  • Makes 8-9 (4-inch) pancakes
Serving: 2pancakes, Calories: 246kcal, Carbohydrates: 33g, Protein: 7g, Fat: 11g, Saturated Fat: 7g, Cholesterol: 45mg, Sodium: 395mg, Potassium: 191mg, Fiber: 3g, Sugar: 6g, Vitamin A: 134IU, Calcium: 187mg, Iron: 3mg