Chocolate Pancakes

These fluffy chocolate pancakes are full of chocolate flavor, and perfect for a sweet brunch. Topped with chocolate ganache for a little extra decadence, this chocolate pancake recipe can be ready in as little as 45 minutes.

I love pancakes and chocolate. And starting my day with two of my favorite things just brings me joy. To satisfy my fellow chocoholics, I wanted to prepare a chocolate pancake recipe that was more than just adding a chocolate chips to pancake batter.

this recipe

What are Chocolate Pancakes

These double chocolate pancakes are a reason to get out of bed in the morning. Thanks to the addition of cocoa powder in the batter and a homemade chocolate ganache topping, this recipe provides an extra chocolatey way to start the day.

Ingredients

For the chocolate pancakes

• All purpose flour
• Cocoa powder
• Baking powder
• Salt
• Eggs
• Granulated white sugar
• Buttermilk
• Canola oil
• Pure vanilla extract
• Dark chocolate, grated or roughly chopped
• Unsalted butter or oil for cooking

For the chocolate ganache

• Bittersweet chocolate
• Heavy cream
• Raspberries, for topping

How to make chocolate pancakes

We’re not doing too much to reinvent the wheel here. But as we’re making a pancake batter with cocoa powder and grated chocolate shavings, there are some small differences to the usual pancake methods.

Starting with the pancake batter. Bring together the dry ingredients – sifting the flour, cocoa powder, baking powder, and salt into a large mixing bowl. Next, introduce the eggs, sugar, buttermilk, canola oil, and vanilla extract: stir together until they’re just barely incorporated. (You’re looking for a pancake batter that’s still thick. So take it easy with that whisk. Okay, tiger?)

Let that chocolatey batter rest for at least ten minutes (ideally in the fridge). While you’re waiting, warm up a nonstick skillet or griddle over medium-low heat and give it a generous swipe of butter and/or oil (or cooking spray).

Time to make some pancakes. Use a quarter cup measure to pour the pancake batter (and create equal-sized pancakes in the hot pan. Sprinkle some of the chocolate shavings to the top of the pancake batter.

Once bubbles start appearing (usually around the three or four minute mark), turn the pancakes gently and let them finish cooking, another two or three minutes. Repeat with the remaining pancake batter.

Time to make your chocolate ganache. Whip up a luxurious chocolate ganache by combining bittersweet chocolate and heavy cream in a bowl, microwaving in short bursts and stirring until it’s silky smooth. Easy peasy. 

Finally, stack those beautiful homemade pancakes high, drench them in your freshly made ganache, and crown them with fresh raspberries. Serve these beauties immediately – though let’s be honest, no one’s waiting around when there are chocolate pancakes on the table!

Tips

What kind of cocoa powder to use

You can make this recipe using both Dutch-processed cocoa powder, and normal unsweetened cocoa powder. Personally, I opt for Dutch-processed cocoa powder more often because I enjoy the deeper chocolate flavor it brings with it.

What kind of chocolate to use

You can make this recipe with whatever type of chocolate is your favorite. I personally recommend using chopped dark chocolate or semi-sweet chocolate chips. It contributes to a much deeper chocolate flavor. 

Buttermilk is preferred

This recipe works best with buttermilk. If you need to switch to whole milk, almond milk, soy milk (or any other dairy-free option), the pancakes won’t taste quite the same, and likely won’t be quite as fluffy. You will still get pancakes though.

Using store-bought chocolate sauce

If you’d like to skip a step and use store-bought chocolate syrup, it’s perfectly fine to do so. Just keep in mind that chocolate ganache and chocolate syrup aren’t the same thing so you’ll be losing the creaminess of the ganache. 

Skip the mixer

To make fluffy pancakes, there’s a delicate balance between mixing and over-mixing your pancake batter. I suggest setting your fancy mixer aside, and gently mixing pancake batters by hand. You’re looking for a batter that’s just incorporated in order to achieve max fluffiness.

Let it rest

Give your batter time to rest before cooking up your pancakes. This allows the gluten time to work, resulting in more airy pancakes.

Topping suggestions

Chocolate goes great with many things. Cream. Coffee. Life. Here are a few toppings that you may enjoy adding to this recipe. 

• Honestly, whipped cream is always a good idea.
• Maple syrup is a classic.
• For a hit of sweetness, try adding some powdered sugar to the pancakes.
• Rainbow sprinkles if you’re looking to add a little color and crunch.
• If you’re looking for a bigger variation, try swapping out the chocolate ganache for an entirely different sauce. Fresh berries, caramel sauce, peanut butter, strawberry sauce, or plain butter are all options!

More sweet breakfast ideas

If you enjoy sweet breakfasts, I’ve got a lot of them. (What? I have a sweet tooth too.) Here are a couple more recipes you may enjoy:

• Mango Pancakes
• Strawberry Cheesecake Pancakes
• Honey Butter Toast