Chocolate Pancakes
Part breakfast, part dessert, these homemade Chocolate Pancakes are loaded with real cocoa powder and chocolate chips in every bite. Try them plain or with whipped cream and chocolate syrup; your sweet tooth is calling you!
Servings 4 servings (2 pancakes each)
Calories 324kcal
Equipment
- Electric Griddle (Perfect for when you don't have room on the stovetop)
- Pancake Dispenser (I tested out this one from Norpro and LOVE it!)
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 3 1/2 teaspoons baking powder (see note 1)
- 1/2 teaspoon salt
- 1 1/4 cups milk (see note 2)
- 1 large egg
- 3 tablespoons butter melted
- 1 cup chocolate chips plus more for serving (see note 3)
- chocolate syrup and whipped cream or fresh fruit for serving
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Fold in chocolate chips.
- Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with chocolate syrup and whipped cream or fresh fruit.
Notes
- Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy; just like grandma or your favorite diner made.
- Milk: Cow’s milk or any milk alternative, such as cashew, almond, oat, or soy. From skim to whole, any fat level will do.
- Chocolate chips: Use any kind you love: semi-sweet, dark chocolate, or milk chocolate chips.
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes about four 2-pancake servings, depending on how big you like you flapjacks. Feel free to multiply the recipe as desired; it doubles and triples beautifully.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 2 (4-inch) pancakes | Calories: 324kcal | Carbohydrates: 44g | Protein: 9g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 812mg | Potassium: 168mg | Fiber: 1g | Sugar: 7g | Vitamin A: 567IU | Calcium: 309mg | Iron: 3mg