These fluffy chocolate pancakes are the perfect way for a chocolate lover to start their day! Thick and full of melty chocolate in each bite, this simple recipe gives you a good reason to get out of bed in the morning.
Mornings are tough. As a new mom, getting myself and my daughter ready for the day is an accomplishment every morning. Breakfast is always a challenge, as I want something that is easy to make but also gets me excited to get out of bed. This chocolate pancake recipe is exactly what I need; the recipe takes less than 30 minutes to make and tastes like chocolate cake in pancake form – dessert for breakfast!
If you’re a chocolate lover like me, or crave something sweet in the morning, then you will also love these chocolate pancakes. I also make a chocolate ganache sauce to drizzle on top of the pancakes while they are warm. With cocoa powder and chocolate chips in the pancakes, plus the chocolate sauce, these fluffy and thick chocolate pancakes are perfect paired with a fresh cup of coffee and some juicy berries.
About the chocolate
I use three different kinds of chocolate in this chocolate pancake recipe. The pancakes themselves are made with both cocoa powder (I prefer Dutch-processed cocoa powder but any unsweetened variety will work) and chocolate chips (optional, but highly recommended). For the chocolate sauce that gets poured on top, I use chocolate bars instead of chips as they are of higher quality and have a better flavor and texture that makes a smooth, luscious sauce.
How to make chocolate pancakes
Once you’ve gathered your ingredients, many of which are pantry staples, this recipe comes together in minutes. You sift together your dry ingredients and, in a separate bowl, whisk together your wet ones. I like to use oil instead of melted butter in this recipe since it makes for a taller, fluffier pancake but feel free to swap for butter if that’s your preference. Or, make both and do a taste test to see which version is your favorite.
The last step is to pour the wet ingredients into the dry, stirring just until combined. Be careful not to overmix your batter as it will cause your cooked chocolate pancakes to be flat and dense instead of the thick and fluffy ones you’ve been dreaming about the night before. If you’re using chocolate chips, this is the point at which you mix them in. Once everything is mixed, set the batter aside to rest while you make the chocolate sauce.
Making the chocolate sauce
The chocolate sauce is a simple ganache made with bittersweet or semisweet chocolate bars, heavy cream and milk. To make your morning even easier, the sauce can be made in the microwave and only dirties up one bowl. Be sure to microwave the ingredients in 20-30 second increments, stirring in between each time, so it gets evenly melted and not burned. Once a smooth and pourable consistency, you can set aside your chocolate sauce and begin cooking your chocolate pancakes.
Cooking the chocolate pancakes
Once rested, your batter is ready to be transformed into fluffy chocolate pancakes. Resting the batter allows the gluten in the flour to relax and the starch grains to expand, resulting in a lighter pancake that is tender.
Heat up a griddle or skillet over medium heat and coat with cooking spray or oil. The first pancake is never the best, so don’t worry if at first it doesn’t seem right. Any pancake recipe works best with patience and perhaps some whipped cream to cover up any mistakes.
For each pancake, pour 1/4 cup of batter into the skillet. Let it cook, untouched, for 1-2 minutes, until the surface has some bubbles. It’s important not to flip your pancakes too early, so you may need to turn down the heat if the bottom is browning too fast. Once flipped, cook the other side for another 1-2 minutes and transfer to a plate. Cover loosely with foil so the cooked pancakes stay warm while you are finishing the rest. Make sure you re-grease the skillet with oil before every batch of pancakes to prevent sticking. Serve the chocolate pancakes immediately with the chocolate sauce drizzled on top (rewarm in the microwave for a few seconds if needed). Everyone in the family can enjoy this chocolate pancake recipe. As a nice sweet treat, these rich and chocolatey pancakes are the perfect way to add some excitement to your morning.
More sweet breakfast ideas:
- 1 1/3 cups (185g) all-purpose flour
- 1/4 cup (25g) cocoa powder (I use Dutch-processed)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup (65g) granulated sugar
- 1 cup plus 2 tablespoons (270 ml) whole milk
- 3 tablespoons canola or vegetable oil (or 45g melted butter)
- 1 teaspoon pure vanilla extract
- 1/2 cup (85g) chocolate chips or chunks
- cooking spray or oil , for cooking
- 225 g (8 oz.) bittersweet or semisweet chocolate
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) whole milk
- In a large bowl, sift together flour, cocoa powder, baking powder, and salt (or whisk well with a whisk). Set aside.
In a separate medium bowl, whisk together egg and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined and moistened. Do not over mix. Mix in chocolate chips or chunks. Set aside for 15 minutes.
Chocolate sauce: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between until chocolate is melted and mixture is smooth. Set aside while making the pancakes. I like to pour it over the pancakes while it’s warm.
Heat a griddle or skillet over medium heat. Coat with cooking spray or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover loosely with aluminum foil to keep warm. Make sure to coat the skillet with oil before every pancake or batch of pancakes to prevent sticking.
Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).