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4.8 from 18 votes

Chocolate Pancakes

Chocolate Pancakes are sweet, chocolatey, and fluffy, and fun for a special kid-friendly breakfast. Top them with chocolate chips, fresh strawberries, powdered sugar, or marshmallows to customize them.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Calories: 305 kcal
Course: Breakfast
Cuisine: American

Ingredients

Dry Pancake Ingredients
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
Wet Pancakes Ingredients
  • 1 cup milk
  • 1 egg
  • 1 teaspoon pure vanilla
  • 2 Tablespoons melted butter (cooled)
Toppings For Chocolate Pancakes
  • 1/4 cup powdered sugar (sifted)
  • 1 cup sliced strawberries

Instructions

    Cup of Yum
  1. Preheat griddle or skillet to medium heat.
  2. In a large bowl, stir together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.)
  3. In a separate bowl, combine the wet ingredients (milk, egg, vanilla, and cooled melted butter.)
  4. Add the wet ingredients (milk, egg, vanilla, and cooled melted butter) to the dry ingredients (flour mixture), and stir until it is combined and the large lumps are gone.
  5. When the skillet is hot, either rub the griddle or skillet with butter, or add oil or spray with cooking spray.
  6. Ladle about 1/4 - 1/3 cup of chocolate pancake batter onto the hot griddle or skillet. Let it cook for a couple of minutes until you see bubbles and the bubbles in the middle start to pop.
  7. When the bubbles start to pop, use a spatula to carefully turn the pancake. Cook the pancake on the other side for about 1 - 2 more minutes.
  8. Use a spatula to remove the pancake and place on a plate or serving dish.
  9. Repeat steps 5 - 8 with the rest of the pancake batter.
  10. Top with powdered sugar, sliced strawberries, chocolate chips, or marshmallows.

Notes

  • See the body of the blog post for more details regarding each of these tips.
  • Use a good quality griddle or skillet. 
  • Make sure the griddle or skillet is hot, but not too hot. I use medium heat to cook the pancakes. Preheat the griddle before cooking the pancakes.
  • Grease the griddle or skillet. Rub butter or oil on the griddle or skillet before cooking the pancakes.
  • Use fresh baking powder and baking soda. Check the expiration dates on each to ensure they have not expired.
  • Let the melted butter cool before adding to the batter.  Don't add hot butter into a bowl that has a raw egg. Let the butter cool a few minutes before adding it in.
  • Don't Over mix the batter. Stir the batter just enough to mix evenly. If you have small lumps it is ok. 
  • Timing The Turn. Turn after you see bubbles form and start to pop.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 50g (17%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 6g (30%) Cholesterol 62mg (21%) Sodium 523mg (22%) Potassium 390mg (11%) Fiber 5g (20%) Sugar 25g (50%) Vitamin A 333IU (7%) Vitamin C 21mg (23%) Calcium 120mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 305

% Daily Value*

Calories 305kcal 15%
Carbohydrates 50g 17%
Protein 8g 16%
Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 62mg 21%
Sodium 523mg 22%
Potassium 390mg 8%
Fiber 5g 20%
Sugar 25g 50%
Vitamin A 333IU 7%
Vitamin C 21mg 23%
Calcium 120mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.