There’s something deeply comforting about starting your day with a stack of warm, fluffy pancakes. But when you infuse them with rich cocoa and melty chocolate chips, you’re not just making breakfast—you’re creating a little morning magic. These Chocolate Pancakes are a personal favorite from my kitchen to yours, and they bring together the best of sweet indulgence and cozy comfort.
This recipe was inspired by my weekend ritual growing up—watching cartoons with my brother while our mom flipped chocolate chip pancakes on the griddle. Over the years, I’ve added a twist with a decadent chocolate ganache sauce that takes them from everyday treat to brunch showstopper.
Perfect for breakfast, brunch, or dessert, these American-style Chocolate Pancakes are soft, moist, and loaded with cocoa flavor. They’re a surefire way to brighten up anyone’s morning—rain or shine, summer or winter.
Why You’ll Love These Chocolate Pancakes
- Rich chocolate flavor from cocoa and real chocolate chunks
- Ultra-soft texture thanks to a perfect balance of flour and milk
- Easy to make with pantry staples
- Versatile enough for breakfast, brunch, or dessert
- Crowd-pleasing for kids and adults alike
Ingredients
For the Pancakes
- 1 ⅓ cups (185g) all-purpose flour
- ¼ cup (25g) cocoa powder (Dutch-processed preferred)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup (65g) granulated sugar
- 1 cup (240 ml) whole milk
- 3 tablespoons canola or vegetable oil (or 45g melted butter)
- 1 teaspoon pure vanilla extract
- ½ cup (85g) chocolate chips or chunks
- Butter or oil, for cooking
For the Chocolate Ganache Sauce
- 140g (5 oz.) bittersweet or semisweet chocolate
- ½ cup (120 ml) heavy cream
Instructions
Step 1: Prepare the Pancake Batter
In a large bowl, sift together the flour, cocoa powder, baking powder, and salt using a fine mesh strainer or whisk. Set aside.
In a medium bowl, whisk the eggs and sugar until light and slightly frothy. Stir in the milk, oil (or melted butter), and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk until just combined. Be careful not to overmix—the batter should be slightly lumpy. Fold in the chocolate chips or chunks.
Set the batter aside while you prepare the ganache.
Step 2: Make the Chocolate Ganache
In a heatproof bowl, combine the chocolate and heavy cream. Microwave in 20- to 30-second intervals, stirring in between, until smooth and glossy.
Alternatively, melt the chocolate in a bowl over simmering water (double boiler method). Set aside and keep warm.
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil.
Scoop ¼ cup of batter per pancake onto the skillet. Cook for 1–2 minutes, or until bubbles start to form on the surface and the edges look set.
Flip gently and cook for another 1–2 minutes until fully cooked through. Transfer to a plate and cover loosely with foil to keep warm. Re-oil the skillet as needed between batches.
Step 4: Serve and Enjoy
Stack the pancakes high and pour over the warm chocolate ganache. Top with extra chocolate chips, whipped cream, or fresh berries if desired.
Tips for Perfect Chocolate Pancakes
- Use Dutch-processed cocoa for a deeper, smoother chocolate flavor
- Don’t overmix the batter—lumps are okay! Overmixing leads to tough pancakes
- Preheat your pan properly to ensure even cooking and beautiful browning
- Customize your add-ins: try white chocolate chips, peanut butter chips, or crushed nuts
- Serve immediately for the best texture and taste
Variations
- Mocha Pancakes: Add a teaspoon of instant espresso powder to the dry mix
- Nutella Swirl: Add dollops of Nutella to the batter on the griddle before flipping
- Vegan Chocolate Pancakes: Use plant-based milk, egg replacer, and dairy-free chocolate
- Berry Chocolate Stack: Add chopped strawberries or raspberries to the batter
Make-Ahead and Storage
To make ahead:
Prepare the dry and wet components separately and store them in the fridge overnight. Combine just before cooking for fresh pancakes in the morning.
To freeze:
Layer cooked pancakes with parchment paper and freeze in an airtight container. Reheat in the toaster or oven.
To store leftovers:
Keep in the fridge for up to 3 days. Reheat gently in a microwave or pan.
Your Turn to Flip!
If you’re craving something cozy and chocolatey, give these Chocolate Pancakes a try. They’re indulgent without being over-the-top, and they hit that perfect balance between dessert and breakfast.
If you make them, I’d love to see your stacks! Tag me on social media and let me know how you dressed them up—or down!
Chocolate Pancakes
Ingredients
For the Pancakes
- 1 ⅓ cups 185g all-purpose flour
- ¼ cup 25g cocoa powder (Dutch-processed preferred)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup 65g granulated sugar
- 1 cup 240 ml whole milk
- 3 tablespoons canola or vegetable oil or 45g melted butter
- 1 teaspoon pure vanilla extract
- ½ cup 85g chocolate chips or chunks
- Butter or oil for cooking
For the Chocolate Ganache Sauce
- 140 g 5 oz. bittersweet or semisweet chocolate
- ½ cup 120 ml heavy cream
Instructions
Step 1: Prepare the Pancake Batter
- In a large bowl, sift together the flour, cocoa powder, baking powder, and salt using a fine mesh strainer or whisk. Set aside.
- In a medium bowl, whisk the eggs and sugar until light and slightly frothy. Stir in the milk, oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk until just combined. Be careful not to overmix—the batter should be slightly lumpy. Fold in the chocolate chips or chunks.
- Set the batter aside while you prepare the ganache.
Step 2: Make the Chocolate Ganache
- In a heatproof bowl, combine the chocolate and heavy cream. Microwave in 20- to 30-second intervals, stirring in between, until smooth and glossy.
- Alternatively, melt the chocolate in a bowl over simmering water (double boiler method). Set aside and keep warm.
Step 3: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil.
- Scoop ¼ cup of batter per pancake onto the skillet. Cook for 1–2 minutes, or until bubbles start to form on the surface and the edges look set.
- Flip gently and cook for another 1–2 minutes until fully cooked through. Transfer to a plate and cover loosely with foil to keep warm. Re-oil the skillet as needed between batches.
Step 4: Serve and Enjoy
- Stack the pancakes high and pour over the warm chocolate ganache. Top with extra chocolate chips, whipped cream, or fresh berries if desired.
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