Chocolate Pancakes that are Thick, Fluffy, and Irresistible Recipe
These Chocolate Pancakes are thick, fluffy, and irresistibly rich, featuring a tender cocoa-flavored batter studded with melty chocolate chips and topped with a luscious homemade bittersweet chocolate sauce. Perfect for a decadent breakfast or brunch treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pancakes
- 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 oil or melted butter
- 1 teaspoon pure vanilla extract
- ½ cup chocolate chips or chunks
- Butter or oil, for cooking
Chocolate Sauce
- 140 grams bittersweet or semisweet chocolate
- ½ cup heavy cream
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt. This ensures a light, airy batter by removing lumps and evenly distributing the leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs and granulated sugar until the mixture becomes fluffy and light. Add whole milk, canola oil or melted butter, and vanilla extract, stirring thoroughly to blend all ingredients smoothly.
- Combine Batter: Pour the wet mixture into the dry ingredients. Stir gently until just combined to avoid overmixing, which can make the pancakes tough. Fold in the chocolate chips or chunks to incorporate some chocolatey goodness throughout the batter.
- Make Chocolate Sauce: Place chopped bittersweet chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring frequently until the chocolate melts and the mixture becomes smooth and glossy. Set aside and keep warm.
- Cook Pancakes: Heat a skillet over medium heat and grease lightly with butter or oil. Drop ¼ cup of batter per pancake onto the skillet. Cook for 1-2 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until both sides are golden brown and cooked through.
- Serve Warm: Keep the cooked pancakes warm by covering them with foil. Serve immediately, drizzled generously with the warm chocolate sauce for a decadent breakfast experience.
Notes
- For best flavor, use Dutch-processed cocoa powder as it provides a richer chocolate taste than natural cocoa powder.
- You can substitute whole milk with any milk alternative such as almond or oat milk for a dairy-free version, but it may slightly alter texture.
- If you prefer, melted butter can be used instead of oil to add a buttery richness to the pancakes.
- Do not overmix the batter; it’s okay if a few lumps remain to keep the pancakes tender.
- The chocolate sauce can also be made on the stovetop by gently heating cream and stirring in chopped chocolate until melted.
- Store leftover pancakes in an airtight container in the refrigerator up to 2 days; reheat gently in a skillet for best texture.
Keywords: chocolate pancakes, fluffy pancakes, breakfast recipe, chocolate sauce, cocoa pancakes, easy pancakes, decadent breakfast
