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Chocolate Pancakes

Pancakes are a classic choice for a special breakfast. But for an even more sweet-toothed morning treat, chocolate pancakes can't be beat.

These fluffy treats are packed with rich cocoa flavor and are ready in minutes.

Perfect for satisfying a sweet tooth or for a fun weekend brunch, these pancakes are incredibly versatile.

Customize them with your favorite toppings, such as chocolate chips, fresh fruit, whipped cream, or nuts.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6
Calories: 237 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 175 g of all-purpose flour
  • 21 g unsweetened cocoa powder
  • 2-½ tablespoons of light brown sugar or granulated sugar
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 1 cup milk (or buttermilk)
  • 1 tablespoon vanilla extract
  • 2-½ tablespoons of avocado oil or any natural flavored oil (or 3 tablespoons melted butter)
  • 2 teaspoons of baking powder
  • ⅛ teaspoon baking soda
  • oil (or butter) for greasing the skillet

Instructions

    Cup of Yum
  1. In a large bowl, add sugar, eggs, milk, salt, cooled melted butter, and vanilla extract. Whisk until completely combined.
  2. Place a sifter over the wet mixture and sift together the flour, unsweetened cocoa, baking powder, and baking soda. Gently stir with a whisk or spatula until just combined. Avoid overmixing; it's OK if the batter is slightly lumpy. Let the batter rest for 10 minutes.
  3. Heat a non-stick skillet over medium heat. Lightly grease the skillet with a paper towel. Pour the batter into the skillet using a 3.25-oz portion scoop or a ½ cup measuring cup.
  4. Reduce heat to medium-low and cook for about 3 minutes, until the edges start to set and bubbles form on the surface.
  5. Flip the pancake and cook for 1 minute or 2 or until golden on the other side. Transfer to a plate and repeat with the remaining batter, greasing the skillet each time if needed.
  6. Serve the pancakes warm with your favorite toppings.

Notes

  • How to Store:
  • Chocolate pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
  • How to Freeze:
  • Let the chocolate pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
  • To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.