Chocolate Pancakes

WANT TO SAVE THIS RECIPE?

If you’re craving something rich, warm, and indulgent for breakfast, these Chocolate Pancakes are the answer. They stack high and drizzle even higher with glossy chocolate ganache, making them a treat that’s equal parts dessert and morning comfort. Soft and fluffy on the inside with a decadent topping, they’re finished with a cloud of whipped cream and shaved chocolate for extra delight.

Perfect for weekend brunch or a special morning surprise, these pancakes offer that irresistible chocolate hit with every bite. Whether you’re making them for kids or the kid in you, they turn any day into a celebration. One look at their luscious melt and thick drizzle, and you’ll know this isn’t your average breakfast.

---

What Kind of Cocoa Powder Should I Use?

Go for unsweetened cocoa powder for full chocolate flavor without excess sugar. If you’re feeling fancy, Dutch-processed cocoa creates a smoother, more intense profile. Either way, quality counts here—so opt for the richest cocoa you can find.

---

Ingredients for the Chocolate Pancakes

All-purpose flour
This is the foundation of the batter, giving structure and fluff to each stack.

Unsweetened cocoa powder
Infuses deep chocolate flavor without overpowering sweetness.

Baking powder
Creates lift and ensures a light, airy texture.

Salt
Just a pinch balances the chocolate and enhances all the other flavors.

Granulated sugar
Sweetens the pancakes just enough to make them indulgent, but not cloying.

Egg
Adds richness and binds the batter together.

Milk
Loosens the batter and makes it pourable while adding moisture.

Melted butter
Brings richness and helps with golden edges during cooking.

Vanilla extract
Adds aromatic depth and complements the cocoa.

Semi-sweet chocolate chips (optional)
If you like chocolate chunks in your pancakes, toss some in before cooking.

Heavy cream & dark chocolate (for ganache)
Create that glossy, pourable topping that takes these pancakes from good to glorious.

Whipped cream and shaved chocolate (for garnish)
Not strictly necessary, but highly encouraged for the full experience.

---

How To Make the Chocolate Pancakes

Step 1: Prepare the Dry Mix

In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, and sugar. Mixing them thoroughly ensures even distribution and helps with smooth batter texture.

Step 2: Mix the Wet Ingredients

In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla extract. Make sure the butter has cooled slightly so it doesn’t cook the egg.

Step 3: Combine Wet and Dry

Pour the wet mixture into the dry mixture. Stir gently until just combined. The batter may look a little lumpy—that’s perfectly fine. Overmixing can lead to tough pancakes.

Step 4: Optional Chocolate Boost

If using, fold in the semi-sweet chocolate chips for bursts of melted chocolate in every bite.

Step 5: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about 1/4 cup of batter per pancake onto the surface. Cook until bubbles form and edges look set, then flip and cook the other side until done.

Step 6: Make the Ganache

In a small saucepan, heat the heavy cream until just simmering. Pour it over chopped dark chocolate and let sit for a minute. Stir until smooth and glossy.

Step 7: Assemble and Garnish

Stack the pancakes high. Drizzle generously with warm chocolate ganache, then add a dollop of whipped cream and finish with shaved chocolate.

---

How to Serve and Store Chocolate Pancakes

Serve these pancakes warm, straight from the griddle, draped in rich ganache and finished with a puff of whipped cream. Pair with fresh berries or a dusting of powdered sugar if you want a contrast in flavor. They’re indulgent enough to be a dessert, but easy enough for a standout brunch.

To store, let pancakes cool completely, then wrap tightly and refrigerate for up to 3 days. Reheat in a toaster oven or on a skillet over low heat for best results. Ganache can be stored separately in an airtight container and warmed before serving.

Freezing? Stack pancakes with parchment paper in between and freeze in a zip-top bag. They’ll keep well for a month. Simply defrost and toast when you’re ready for more.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes, you can mix the batter and refrigerate it overnight. Just give it a gentle stir before using. You might need to thin it out with a splash of milk.

Do I need to use chocolate chips?

Nope! They add a gooey bonus, but the pancakes are already rich without them.

What’s the best pan for cooking these?

A non-stick skillet or flat griddle works best for even cooking and easy flipping.

Can I substitute plant-based milk?

Absolutely. Almond, oat, or soy milk all work well in this recipe.

How do I avoid overcooked edges?

Keep the heat on medium to medium-low. Too hot, and the outside burns before the inside is done.

---

Want More Chocolate Dessert Ideas?

You might also like the Indulgent Chocolate Chess Pie, a silky and rich dessert perfect for slicing into clean wedges. Or treat yourself to the Raspberry Crescent Rolls, where tart fruit meets buttery pastry.

For smaller bites, the Cheesecake Deviled Strawberries offer a no-bake twist on classic flavors. And if you’re in the mood for a nostalgic favorite, the Apple Enchiladas: A Sweet and Comforting Treat are easy to roll and bake.

Still can’t get enough? The 2-Ingredient Pineapple Cake keeps things incredibly simple while delivering surprising flavor.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add extra toppings? Did your stack tower higher than mine? Leave a comment below. I’m always curious how others plate it.

---

Print

WANT TO SAVE THIS RECIPE?