Simple chocolate pancakes are the delicious cocoa version of a classic breakfast recipe. The easy chocolate pancake mix can be made ahead and turns out fluffy, lightly sweet pancakes for your special occasion brunch or breakfast.
Why we love this recipe
- made with pantry ingredients - You probably already have the ingredients for this recipe in your cupboards and fridge. Cocoa pancakes use easy to find ingredients to create a delicious end product.
- easy and elegant - This breakfast or brunch is simple, but impressive, just like my Dutch baby pancake.
- fun and festive - Pancakes are fun to make and even more fun to eat!
- Uhmmm chocolate - adding a touch of chocolate to a classic pancake breakfast just says "I love you" even more!
Get ingredient amounts in printable recipe card below.
- all purpose flour - A classic ingredient for fluffy pancakes. You can substitute whole wheat flour for any or all of the all purpose flour and adjust liquid, if needed.
- cocoa powder - This gives chocolate pancakes their decadent chocolatey flavor.
- baking powder - Fluffy, lightly textured pancakes use baking powder for it's ability to create air bubbles in the batter.
- sugar- A little sweetness is always welcome, but especially in chocolate pancakes.
- salt - Adding salt to sweet recipes balances the flavor.
- eggs - These bind the ingredients together, help pancakes rise, and promotes surface browning.
- milk - This adds richness and helps pancake batter reach the perfect consistency.
- butter or oil - Fry your pancakes in either, it's up to you!
How to make chocolate pancakes
The batter for cocoa powder pancakes comes together in just one bowl, creating minimal dishes and cleanup.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, sugar, and salt.
Add eggs and milk. Whisk until wet and dry ingredients are well-combined and the batter isn't lumpy.
Preheat griddle with oil or butter and cook pancakes as directed in the recipe card below. You'll know your chocolate pancakes are ready when they are browned on the outside and cooked all the way through the center.
Tips and tricks for the best pancakes
This chocolate pancake mix is simple recipe to make, but if you haven't perfected your pancake game, I have some tips to help you.
- Make chocolate pancake mix a day ahead by whisking together the dry and wet ingredients to form the batter. Refrigerate overnight in an airtight container.
- Always use a leveled measuring cup to collect and pour pancake batter so your pancakes will be the same size and cook evenly. For "silver dollar" sized pancakes, use a 2 tablespoon measuring spoon. Use ⅓ cup for flapjack style pancakes, or a ¼ cup measuring cup for a size in between the two.
- Always let your griddle heat fully on medium heat before adding pancake batter.
- If you ever find that your pancakes are cooking too fast, turn the heat down a little. A bit of trial and error with pancakes is normal.
How to know when to flip pancakes
Pancakes are ready to flip over about 2-3 minutes after you start cooking them. You should see that the edges of the pancakes are firming up, and there are air bubbles on the top of the pancakes that are starting to pop. Flip pancakes carefully with a flexible spatula, and then cook for another couple of minutes until done.
How to serve chocolate pancakes
These cocoa powder pancakes are delicious all on their own, but I think we all know that the best part of enjoying a stack of pancakes is adding toppings. Try these pancake toppings that will make your chocolate pancakes even more delicious. Any combination of the below items will make this breakfast recipe into a masterpiece, without much effort at all.
- maple syrup or chocolate syrup
- fresh berries
- whipped cream
- peanut butter
- mini chocolate chips - add to the pancake batter for more chocolatey flavor
- 1 cup All Purpose Flour
- 2 tablespoons Cocoa Powder
- 1 teaspoon Baking Powder
- 1 tablespoon Sugar
- ¼ teaspoon Sea Salt
- 1 Egg
- 1 cup Milk
- Butter or Oil, as needed for cooking
- In a mixing bowl, whisk together the FLOUR, COCOA POWDER, BAKING POWDER, SUGAR, and SALT.
- Add EGGS and MILK. Whisk until wet and dry ingredients are well combined.
- Heat a griddle over medium heat.
- Melt BUTTER on preheated griddle.
- Pour pancake batter in ¼ cup increments onto the griddle (or larger, if you prefer).
- Cook 2-3 minutes on first side, or until bubbles appear on top.
- Flip pancakes and cook 1-2 minutes until browned and cooked through.
- Transfer pancakes to a serving platter and cover until ready to serve.
Traci's Recipe Notes
- Top pancakes with butter, syrup, berries, whipped cream, or anything else you like.
- Flip pancakes when edges are firm and bubbles appear on top.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.