Go Back
–+ servings
Chocolate Pancakes

Decadent Chocolate Pancakes for Breakfast Bliss

Indulge in these fluffy chocolate pancakes, featuring rich cocoa and warm chocolate ganache for a delightful breakfast experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 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 Can be swapped with gluten-free flour
  • 1/3 cup Cocoa Powder Use Dutch-processed for milder taste
  • 1 tbsp Baking Powder Check freshness for best rise
  • 1/4 tsp Salt Essential for flavor
  • 2 large Eggs Can substitute with 1/4 cup mashed bananas
  • 1 tbsp Granulated Sugar Adjust to taste
  • 1 cup Whole Milk Almond or oat milk work for dairy-free
  • 2 tbsp Canola Oil or Melted Butter Use a neutral oil for a lighter option
  • 1 tsp Vanilla Extract Opt for pure extract
  • 1/2 cup Chocolate Chips or Chunks Use dark or milk chocolate
  • 1 tbsp Butter or Oil For cooking
For the Chocolate Ganache
  • 4 oz Chopped Chocolate Use high-quality for richest flavor
  • 1/2 cup Heavy Cream Can substitute with coconut cream

Equipment

  • Mixing bowl
  • Whisk
  • Skillet
  • measuring cups
  • Heatproof Bowl

Method
 

Preparation
  1. In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt.
  2. In another bowl, whisk together the eggs and granulated sugar until creamy. Incorporate the whole milk, canola oil, and vanilla extract.
  3. Gently mix the wet and dry ingredients until just combined, avoiding overmixing. Fold in the chocolate chips and set aside.
Ganache Preparation
  1. Place chopped chocolate in a heatproof bowl. Heat the heavy cream until just simmering.
  2. Pour the hot cream over the chocolate and let it sit for a minute before stirring until smooth. Set aside to cool slightly.
Cooking
  1. Preheat a skillet over medium heat and lightly grease it with butter or oil.
  2. Pour about 1/4 cup of batter onto the skillet and cook until bubbles form. Flip and cook until golden brown.
  3. Repeat until all batter is used.
Serving
  1. Stack the cooked pancakes on a plate and drizzle with warm chocolate ganache. Serve with fresh berries or whipped cream.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 250mgPotassium: 400mgFiber: 3gSugar: 18gVitamin A: 500IUCalcium: 150mgIron: 2mg

Notes

Avoid overmixing the batter to keep pancakes fluffy. Store leftovers in airtight containers.

Tried this recipe?

Let us know how it was!