There’s just something magical about chocolate for breakfast, isn’t there? These Chocolate Pancakes are rich, fluffy, and loaded with deep cocoa flavor—kind of like if your favorite brownie and your favorite flapjack had a beautiful breakfast baby. They’re perfect when you want something indulgent but still easy enough to whip up on a lazy weekend morning. I’m talking about that perfect stack you can smother in maple syrup, dust with powdered sugar, or even top with berries and a dollop of whipped cream if you’re feeling fancy.
This recipe came into my life on a snowy Sunday when I wanted something cozy but didn’t feel like leaving the house for a single ingredient. I fiddled around with what I had, and bam—this became an instant favorite. It’s now my go-to when I want to surprise someone with breakfast in bed or just treat myself on a Tuesday. And hey, they also make a sneaky-good dessert. You’ve been warned.
Why You’ll Love This Recipe
- Ready in under 30 minutes – Because who wants to wait for chocolatey goodness?
- Super chocolatey but not too sweet – Perfect balance for a breakfast treat.
- One bowl, minimal mess – Less cleanup = more time enjoying.
- Kid-approved and picky-eater safe – I’ve yet to meet someone who turns these down.
- Easy to customize – Want to add chocolate chips or swap in oat milk? Go for it.
- Freezer-friendly – Make a big batch, freeze the extras, and thank yourself later.
- No fancy ingredients – You probably already have everything in your pantry.
Ingredients You’ll Need
Here’s what you’ll need to make these dreamy chocolate pancakes:
- All-purpose flour – Good ol’ standard flour gives that perfect pancake texture.
- Unsweetened cocoa powder – Go for a high-quality one for deep chocolate flavor.
- Sugar – Just enough to sweeten, not enough to make it dessert-like.
- Baking powder & baking soda – Helps keep them light and fluffy.
- Salt – Just a pinch to balance the sweetness and boost flavor.
- Buttermilk – Adds a slight tang and keeps things tender. (No buttermilk? I’ve got a tip below!)
- Egg – Helps bind everything and adds a bit of richness.
- Vanilla extract – A little splash brings it all together.
- Butter (melted) – For richness and that “mmmmm” factor.
- Chocolate chips (optional) – If you really want to go big.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep your station
Grab a large mixing bowl, a whisk, and a non-stick skillet or griddle. This recipe comes together quickly, so it’s best to have everything measured and ready to go before you start cooking.
Step 2: Mix the dry ingredients
In your large bowl, whisk together 1 cup flour, 1/3 cup cocoa powder, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Make sure it’s well-mixed and lump-free—you don’t want a clump of cocoa in one bite.
Step 3: Add the wet ingredients
To the same bowl, add 1 cup buttermilk, 1 large egg, 1 teaspoon vanilla extract, and 2 tablespoons melted butter. Stir gently until just combined—don’t overmix. A few lumps are totally fine.
No buttermilk? No problem. Just mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes before using.
Step 4: Optional chocolate chip moment
If you’re going all-in, fold in 1/3 cup chocolate chips. I like mini chips because they melt evenly and give you those little pockets of chocolatey joy in every bite.
Step 5: Cook ‘em up
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about 1/4 cup of batter per pancake into the skillet. Cook for 2–3 minutes or until bubbles start to form on top and the edges look set, then flip and cook for another 1–2 minutes.
Pro tip: Don’t press down on the pancakes after flipping—you’ll squish the fluff.
Step 6: Serve and swoon
Stack ‘em up and serve warm. Drizzle with maple syrup, sprinkle with powdered sugar, top with fresh berries, or go big with whipped cream and a few extra chocolate chips. No one’s judging.
Helpful Tips
Meal Prep Magic
These pancakes freeze like a dream. Let them cool completely, then place them in a single layer on a baking sheet. Freeze until solid, then transfer to a zip-top bag. Reheat in the toaster or microwave on busy mornings.
Storing Leftovers
Got extras? Store them in an airtight container in the fridge for up to 3 days. To reheat, pop them in the microwave for 20–30 seconds or warm in a skillet over low heat.
Reheating Like a Pro
Microwaving works, but for that “just-made” texture, reheat on a nonstick skillet with a tiny dab of butter. They get a little crispy on the outside and stay soft inside—so good.
What Goes with Chocolate Pancakes?
- Fresh fruit (strawberries, bananas, or raspberries are great)
- Whipped cream or Greek yogurt
- Bacon or sausage for a sweet & savory vibe
- Coffee or a vanilla latte
Fun Twists
- Add a pinch of cinnamon for a Mexican chocolate twist
- Swap buttermilk for almond milk + a little lemon juice to make it dairy-free
- Toss in chopped nuts for crunch (walnuts or pecans work great)
- Stir in a spoonful of peanut butter to the batter for a chocolate-PB flavor bomb
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yep. You can mix the dry ingredients and wet ingredients separately and store them overnight. Combine them in the morning and cook fresh pancakes in minutes.
Can I freeze this recipe?
Absolutely. Freeze cooked pancakes in a single layer, then transfer to a bag or container. They’ll last in the freezer for up to 2 months.
What if I don’t have buttermilk?
Just mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes and you’ve got yourself a quick DIY version.
Is this recipe good for meal prep?
Totally. Make a big batch on Sunday and enjoy pancakes throughout the week. They reheat really well.
How do I make it vegetarian/vegan?
It’s already vegetarian. To make it vegan, sub in plant-based milk + vinegar for buttermilk, use a flax egg (1 tbsp flax + 3 tbsp water), and swap the butter for coconut oil or vegan butter.
I make these chocolate pancakes all the time—especially when I need a little pick-me-up or want to make breakfast feel extra special. They’re a guaranteed hit whether you keep it simple or dress them up like a dessert. Try them out and let me know how they turn out—this one’s a go-to in my kitchen, and I’d love to hear how you make it your own.
Chocolate Pancakes
Ingredients
- 1 ¼ cups 150g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- 2 tablespoons 25g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups 300ml buttermilk
- 2 large eggs room temperature
- ¼ cup 60g unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup 90g semisweet chocolate chips
Instructions
- Prepare Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Add Chocolate Chips:
- Gently fold in the chocolate chips.
- Cook Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is browned.
- Serve:
- Serve warm with your favorite toppings such as whipped cream, maple syrup, or fresh berries.
Notes
- For extra decadence, drizzle with chocolate syrup or sprinkle with additional chocolate chips.
- These pancakes can be made ahead and stored in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving
