Why You'll Love It
- So incredibly fluffy and light
- Rich chocolate flavor without being too sweet
- Perfect for special occasions or lazy weekends
- Easy to make with pantry staples
"My kids beg for these every weekend! They're so fluffy and chocolatey - pure breakfast magic."
Essential Ingredient Guide
- Cocoa powder: Use high-quality cocoa for the best chocolate flavor. I like the deep, rich kind that smells like childhood.
- Buttermilk: This is the secret to tender pancakes. It reacts with the baking soda to create those lovely air pockets.
- Eggs: Room temperature eggs blend better into the batter, giving you a smoother texture overall.
- Vanilla extract: Just a splash enhances the chocolate flavor beautifully, making it taste more complex.
- Chocolate chips: Optional, but oh so good when they melt into little pockets of goodness.
- Maple syrup: The perfect natural sweetener that complements rather than overpowers the chocolate.
Complete Cooking Process
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Ingredient Readiness:
Let your buttermilk and eggs come to room temperature while you measure out the dry ingredients. Honestly, this small wait makes all the difference in how the batter comes together.
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Flavor Development:
When you whisk the cocoa into the flour, that's when the magic starts. The scent fills the kitchen, and you know something good is coming.
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Texture Control:
The moment you pour the wet ingredients into the dry - don't overmix. A few lumps are perfectly fine, I promise.
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Finishing Touches:
That first bubble appears on the pancake surface, and you know it's time to flip. The second side cooks faster, so watch carefully.
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Serving Timing:
Serve them straight from the griddle while they're still warm and fluffy. They're best within those first few minutes.
- Test your griddle with a drop of water - it should sizzle and dance
- Use a 1/4 cup measure for perfectly sized pancakes
- Keep finished pancakes warm in a single layer in a low oven
- Don't press down on the pancakes while cooking - let them rise
Pro Tips
I've learned these things through many Saturday mornings. The first time I made these, I pressed them flat with the spatula, worried they weren't cooking through. What a mistake - they came out flat as cardboard. Now I know better. Another thing - that warm oven trick? That came from my mother, who always had a baking sheet waiting in the oven to keep the first batch warm while the rest cooked. It makes serving everyone at once so much easier, especially when you're making a big stack for family breakfast.
The essence of chocolate pancakes
A sweet historical fact
What you'll taste first
You Must Know
- Don't overmix the batter - lumps are good
- Let the batter rest for 5 minutes before cooking
- Use a non-stick surface or well-seasoned griddle
- Keep the heat medium-low for even cooking
Frequently Asked Questions
→ Can I make the batter ahead of time?
You can mix the dry ingredients the night before, but add the wet ingredients right before cooking for the best rise.
→ What if I don't have buttermilk?
Add 1 tablespoon of vinegar or lemon juice to regular milk and let it sit for 5 minutes - it works just fine.
→ How do I keep them warm for serving?
Place them in a single layer on a baking sheet in a 200°F oven. They'll stay perfect for about 20 minutes.
→ Can I freeze leftover pancakes?
Absolutely! Layer them between parchment paper in a freezer bag. Reheat in the toaster for a quick treat.
→ What's the best way to flip them?
Wait until bubbles form on the surface and the edges look set. Slide the spatula all the way under for a smooth flip.
→ Can I make them gluten-free?
Yes, use your favorite gluten-free flour blend. The texture will be slightly different but still delicious.
Chef's Tips
The batter will be thick - that's normal and gives you fluffy pancakes,If the batter seems too thick, add a tablespoon more buttermilk,For extra chocolate flavor, use chocolate chips or chunks,Leftovers reheat well in the toaster for a quick breakfast
Nutrition Facts
per serving
285
Calories
8g
Protein
42g
Carbs
9g
Fat
Taste Profile
Rich chocolate flavor balanced with subtle sweetness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Combine 1½ cups milk with 1½ tablespoons vinegar, let sit 5 minutes
Use 3 ounces melted semi-sweet chocolate, reduce butter by 1 tablespoon
Will result in denser pancakes with nuttier flavor
Recipe Variations
Try these delicious twists on the original
Double Chocolate
Add chocolate chips to the batter for extra chocolate pockets throughout
Mocha Version
Add 1 teaspoon instant coffee granules to enhance the chocolate flavor
Berry Chocolate
Fold in fresh raspberries or strawberries for a fruity contrast
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overmixing the batter resulting in tough pancakes
- Cooking at too high heat causing burnt exteriors
- Flipping too early before bubbles form
- Pressing down pancakes while cooking
Meal Prep & Storage
Make Ahead Tips
You can mix the dry ingredients up to a week ahead. The complete batter can be made 2 hours ahead and kept in the refrigerator.
Leftover Ideas
Reheat in a toaster, oven, or microwave. They make great quick breakfasts throughout the week.
Perfect Pairings
Serve this with...
Cooking Timeline
Measure and mix dry ingredients, prepare wet ingredients
Combine batter, let rest while heating griddle
Cook pancakes in batches, keeping finished ones warm
Serve immediately with desired toppings
Chocolate Pancakes Breakfast Recipe
Fluffy, chocolatey pancakes that melt in your mouth - the perfect weekend breakfast that feels like a warm hug.
Timing
Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
Recipe Details
Ingredients
Dry Ingredients
- 01 1½ cups all-purpose flour
- 02 ⅓ cup cocoa powder
- 03 2 tablespoons sugar
- 04 2 teaspoons baking powder
- 05 ½ teaspoon baking soda
- 06 ¼ teaspoon salt
Wet Ingredients
- 01 1½ cups buttermilk
- 02 2 large eggs
- 03 3 tablespoons melted butter
- 04 1 teaspoon vanilla extract
For Cooking and Serving
- 01 Butter or oil for greasing
- 02 ½ cup chocolate chips (optional)
- 03 Maple syrup for serving
- 04 Fresh berries for garnish
Instructions
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure everything is well combined and no cocoa lumps remain.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don't overmix - a few lumps are fine. If using chocolate chips, fold them in now.
Let the batter rest for 5 minutes while you heat your griddle or skillet over medium heat. Lightly grease the surface with butter or oil.
Pour about ¼ cup of batter for each pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip carefully and cook for another 1-2 minutes until golden brown on both sides. Transfer to a warm plate and repeat with remaining batter.
Serve immediately with maple syrup and fresh berries. They're best enjoyed warm right off the griddle.
Notes & Tips
- 1 The batter will be thick - that's normal and gives you fluffy pancakes
- 2 If the batter seems too thick, add a tablespoon more buttermilk
- 3 For extra chocolate flavor, use chocolate chips or chunks
- 4 Leftovers reheat well in the toaster for a quick breakfast
Tools You'll Need
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Large mixing bowls
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Whisk
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Measuring cups and spoons
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Griddle or large skillet
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Spatula
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Cooling rack or baking sheet
Must-Know Tips
- Don't overmix the batter - lumps create fluffiness
- Let the griddle heat properly before adding batter
- Use a light hand when flipping - no pressing down
- Keep finished pancakes in single layers to prevent sogginess
Professional Secrets
- Resting the batter allows flour to hydrate properly
- Medium heat prevents burning while cooking through
- Melted butter in the batter adds rich flavor
- Buttermilk creates tender texture through acidity
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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