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–+ servings
Chocolate Pancakes

Fluffy Chocolate Pancakes that Feel Like a Sweet Escape

Indulge in these Chocolate Pancakes that offer a magical breakfast experience with rich cocoa and velvety ganache.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 1 cup all-purpose flour substitute with gluten-free flour for a gluten-free option
  • 1/3 cup cocoa powder Dutch-processed cocoa is recommended
  • 1 tbsp baking powder ensure it is fresh
  • 1/4 tsp salt enhances flavor
  • 2 large eggs or substitute with 1/2 cup of mashed banana or applesauce
  • 1 tbsp granulated sugar can be replaced with coconut sugar
  • 1 cup whole milk substitute with plant-based milk for a dairy-free option
  • 2 tbsp oil or melted butter can be swapped with coconut oil
  • 1 tsp vanilla extract use pure vanilla for the best taste
  • 1/2 cup chocolate chips or chunks opt for darker chocolate for a richer flavor
For Cooking
  • 1 tbsp butter or oil use non-stick spray for a calorie-conscious option
For the Ganache Topping
  • 1 cup chopped chocolate dark chocolate adds deeper flavor
  • 1/2 cup heavy cream can be substituted with coconut cream

Equipment

  • mixing bowl
  • Whisk
  • skillet
  • heatproof bowl
  • Microwave

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
  2. In another bowl, whisk the eggs and granulated sugar until light and fluffy, then mix in whole milk, oil, and vanilla extract.
  3. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined; be careful not to overmix.
  4. Fold in chocolate chips, ensuring an even distribution for delightful bursts in pancakes.
  5. While the batter rests, prepare the ganache by combining chopped chocolate and heavy cream in a heatproof bowl.
  6. Microwave in 30-second intervals, stirring after each, until melted and smooth, about 1-2 minutes.
  7. Preheat a non-stick skillet over medium heat and grease lightly with butter or oil.
  8. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form, about 1-2 minutes.
  9. Carefully flip pancakes and cook for an additional 1-2 minutes until golden brown and fluffy.
  10. Once cooked, stack pancakes on a plate covered with foil to keep warm.
  11. Drizzle the warm ganache generously over the pancakes before serving.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

For leftovers, layer parchment paper between pancakes to prevent sticking in storage.

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