Chocolate Pancakes

Indulge in these rich and fluffy chocolate pancakes, perfect for breakfast or dessert. Top with a silky chocolate sauce for an extra treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 pancakes

Course: Breakfast

Cuisine: American

Calories: 358

Ingredients Equipment Method Notes

Ingredients

For the Pancakes

150 g all-purpose flour
21 g unsweetened cocoa powder
50 g granulated sugar
6 g baking powder
0.25 tsp kosher salt
227 g milk
100 g large eggs
25 g vegetable oil
2 g pure vanilla extract
85 g semisweet chocolate chips

For the Chocolate Sauce

213 g semisweet chocolate chips plus more for topping
114 g heavy cream

Equipment

Skillet

Method

In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, and salt together.
In a medium bowl, whisk the milk, eggs, vegetable oil, and vanilla extract together.
Pour the wet ingredients into the dry ingredients and use a spatula to mix until the batter is just combined. Gently fold in the chocolate chips.
Heat a large skillet or griddle over medium heat. Grease the pan with nonstick spray.
Pour the batter into the skillet using a ¼-cup measuring cup. Cook for about 1 minute on each side, until browned. Transfer the cooked pancakes to a plate and wrap with foil. Repeat with the remaining batter.
Make the chocolate sauce. Place the chocolate chips in a microwave-safe bowl. Microwave the chocolate chips in 30-second increments, stirring in between each, until completely melted.
Pour the heavy cream into the melted chocolate and whisk until the sauce is silky and smooth.
Serve the pancakes with chocolate sauce and a sprinkle of chocolate chips.

Notes

For best results, don't over-mix the pancake batter to keep them fluffy. The batter can be prepared the night before and refrigerated. Adjust the skillet temperature to prevent burning. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.