The perfect Chocolate Pancakes are fluffy, sweet, and full of chocolate flavor. Make them with dairy or nondairy milk or chocolate milk. These chocolate pancakes are made in 1 bowl and are sweet and simple- a perfect breakfast for any morning. These pancakes are a hit with kids!
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.
I tested this recipe with both plain almond milk and chocolate almond milk. The chocolate almond milk pancakes were richer in flavor. Both were just as sweet, so I prefer chocolate almond milk.
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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
STEP 1: In a large mixing bowl combine the flour, baking powder, unsweetened cocoa powder, sugar and salt.
STEP 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.
STEP 3: Mix in the chocolate chips.
STEP 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. Keep pancakes warm after cooking by covering with foil.
OPTIONAL STEP 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.
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.
How To Store Pancakes
Store pancakes in an airtight bag or freezer storage bag.
Room temperature: for about 2 days.
Fridge: for about 5 days.
Freezer: for roughly 6 months.
Recipe FAQs
To make pancakes gluten-free, use a gluten-free flour.
This recipe is almost dairy-free, but it needs one little tweak. Use dairy-free or vegan chocolate chips and grease the griddle with oil instead of butter.
You can make pancakes without eggs by replacing the eggs with flax eggs or mashed banana.
While "healthy" is a subjective term, this recipe is a little healthier than classic buttermilk pancakes because it uses almond milk. The chocolate, however, adds a lot of sugar, fat and calories.
The fluffiest pancake recipe calls for the pancake batter to sit for a while prior to cooking. It can even be left in the fridge overnight for great results. Beating the eggs before adding them to the batter and using a good amount of baking powder will also produce extra fluffy pancakes.
Yes! Use chocolate milk as the liquid and add ¼ cup of cocoa powder and 1 cup of chocolate chips to the package of pancake mix.
Recipe
Perfect Chocolate Pancakes
Equipment
- frying pan or griddle
- mixing bowls
- whisk
Ingredients
Pancakes
- 2 cups all-purpose flour
- 4 teaspoon baking powder
- ½ cup unsweetened cocoa powder
- 3 tablespoon white sugar
- 1 teaspoon salt
- 2 cups chocolate almond milk, *see notes for substitutions
- 4 tablespoon extra virgin olive oil
- 2 teaspoon vanilla extract
- 2 large eggs
- ½ cup chocolate chips
Chocolate Sauce
- 1 cup heavy cream
- 1 cup chocolate chips
Instructions
- In a large mixing bowl combine the flour, baking powder, unsweetened cocoa powder, sugar and salt.
- 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.
- Mix in the chocolate chips.
- 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.
- Optional: 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.
- Serve pancakes topped with chocolate sauce, whipped cream, maple syrup, yogurt, or fresh fruit.
Andrea says
these chocolate pancakes turned out so good! so fluffy and delicious!
Amy Liu Dong says
Such an easy, and delicious breakfast to prepare for the kids. I am sure they will love this!