Dessert

Chocolate Pancakes that are Thick, Fluffy, and Irresistible Recipe

ByLily Monroe January 24, 2026January 24, 2026

Introduction

Chocolate pancakes are a decadent breakfast treat that are thick, fluffy, and full of rich chocolate flavor. This recipe combines the perfect balance of cocoa powder and chocolate chips for an indulgent start to your day. Topped with a smooth chocolate sauce, these pancakes are simply irresistible.

A stack of seven dark brown chocolate pancakes sits on a white plate on a white marbled surface. Each pancake is thick and fluffy with a rich, moist texture. Thick, glossy dark chocolate syrup is poured from a dark spoon, dripping slowly over the top pancake, covering the top and flowing down the sides. The front of the stack shows a bite taken out, revealing the soft inside layers separated by more dark chocolate syrup that drips between the pancakes and pools on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅓ cups all-purpose flour
¼ cup Dutch-processed cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
⅓ cup granulated sugar
1 cup whole milk
3 tablespoons canola or vegetable oil (or melted butter)
1 teaspoon pure vanilla extract
½ cup chocolate chips or chunks
Butter or oil for cooking
140 grams bittersweet or semisweet chocolate (for sauce)
½ cup heavy cream (for sauce)

Instructions

Step 1: In a large bowl, sift together the flour, cocoa powder, baking powder, and salt to create a light and airy base for the batter.
Step 2: In another bowl, whisk the eggs with granulated sugar until fluffy. Add the milk, oil (or melted butter), and vanilla extract, mixing well to combine.
Step 3: Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the chocolate chips or chunks for extra chocolate flavor.
Step 4: For the chocolate sauce, place the bittersweet chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring frequently until smooth and fully melted.
Step 5: Heat a skillet over medium heat and grease with butter or oil. Pour ¼ cup of batter onto the skillet. Cook until bubbles form on the surface, about 1-2 minutes, then flip and cook another 1-2 minutes until golden brown.
Step 6: Keep cooked pancakes warm on a plate covered with foil. Serve immediately, drizzled with the warm chocolate sauce for an indulgent finish.

Tips & Variations

Use Dutch-processed cocoa powder for a richer chocolate taste and better color.
Swap whole milk for buttermilk to add extra tenderness and a slight tang.
Try adding a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
Substitute chocolate chips with white chocolate or nuts for a different twist.
For a dairy-free option, use plant-based milk and oil instead of butter and cream.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a warm skillet to maintain fluffiness. The chocolate sauce can be kept in the fridge for up to 3 days and reheated in short intervals until smooth.

How to Serve

A stack of eight dark chocolate pancakes sits on a white plate over a white marbled surface. Each pancake is thick and moist with a rich, dark brown color and slightly uneven edges. A thick layer of glossy dark chocolate sauce covers the top pancake and drips down the sides, pooling around the base. One slice is cut out from the stack, showing the dense, rich texture inside. A wooden fork with a metal tip is lifting a piece from the top right side of the stack, with the sauce dripping from the fork. The background is plain and softly lit. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to prepare and cook the batter immediately for maximum fluffiness. If needed, you can refrigerate the batter for up to 2 hours, but it may lose some of its rise.

What type of chocolate works best for the sauce?

Bittersweet or semisweet chocolate provides the best balance of sweetness and richness for the sauce. Avoid milk chocolate as it can be too sweet and less stable when melted.