Chocolate Pancakes

Get ready for the best chocolate pancakes you'll ever make! This recipe is based off of my tried and true favorite recipe for vanilla almond milk pancakes. Only here we are adding chocolate chips, unsweetened cocoa powder, and switching to chocolate almond milk.

But using any milk in this recipe will work fine. Dairy milk, lactose-free, almond milk, oat milk, soy milk, and coconut milk will create the same fluffy, sweet pancakes. If you're a chocolate lover, stick with using chocolate milk for extra chocolate flavor.

You can use our chocolate pancake recipe to make chocolate waffles too, then use them for a sweet waffle pop dessert!

Tips For Making Perfect Pancakes

Making chocolate pancakes is just as easy as making traditional pancakes. But it's first worth hearing some tricks to getting any pancake recipe as extra fluffy and perfect.

• Pancake batter is fluffier the longer it sits. If you have time, let the batter sit for an hour or so before cooking. You can even make pancake batter the night before and let it sit in the fridge overnight for super fluffy pancakes.
• Beat the eggs in a separate bowl until foamy, and then add them to the batter when called for.
• Don't worry about over mixing pancake batter as you would muffin batter. Mixing pancake batter until it's smooth, and then some, doesn't lead to dense pancakes. It makes them even better.

Instructions

1. In a large mixing bowl combine the flour, baking powder, unsweetened cocoa powder, sugar and salt.
2. Make a hole in the center of the dry ingredients and add the milk, extra virgin olive oil, vanilla extract, and eggs. Mix until smooth.
3. Mix in the chocolate chips.
4. Melt 1 teaspoon butter over medium heat on a griddle. Fill a soup ladle halfway with batter and pour onto the griddle (or make pancakes in any size you'd like). When bubbles begin to form (after about 2 minutes), flip with a spatula. Cook on the other side for about 90 more seconds. Melt 1 teaspoon butter over medium heat on a griddle. Fill a soup ladle halfway with batter and pour onto the griddle (or make pancakes in any size you'd like). When bubbles begin to form (after about 2 minutes), flip with a spatula. Cook on the other side for about 90 more seconds. Keep pancakes warm after cooking by covering with foil.Make the chocolate sauce. Add heavy cream and chocolate chips to a microwave-safe bowl. Microwave in 20 second increments until the chocolate is melted, stirring between each increment.
5. Make the chocolate sauce. Add heavy cream and chocolate chips to a microwave-safe bowl. Microwave in 20 second increments until the chocolate is melted, stirring between each increment.
6. Serve pancakes topped with chocolate sauce, whipped cream, maple syrup, yogurt, or fresh fruit.

How To Serve Chocolate Pancakes

Chocolate pancakes are fantastic topped with fresh blueberries, raspberries, and strawberries, then drizzled with pure maple syrup. Plain yogurt and fruit also counter some of the sweetness.

While you can also make the chocolate sauce given here, be warned- it makes a sweet breakfast much sweeter. So if you'd like to skip the sugar rush, pass on the chocolate sauce. They'll be amazing either way.

Add chocolate pancakes to a breakfast charcuterie board, brunch table, and holiday breakfast gathering. They are especially great for Mother's Day or Father's Day if the kids are old enough to make them on their own.