These chocolate pancakes are the ideal breakfast or dessert for anyone who loves chocolate. Soft, fluffy and moist, they use cocoa powder and chocolate chips for double chocolate goodness.
Chocolate pancakes sit somewhere between a brownie and a chocolate cake, but in light, fluffy pancake form — making them perfectly acceptable for breakfast. They have a tender crumb and rich cocoa flavor, and adding mini chocolate chips gives little bursts of melty chocolate throughout.
I wanted a special, indulgent breakfast for Valentine’s Day, so I developed this chocolate pancake recipe. They’re soft, moist and stack neatly. I like to finish mine with whipped cream, fresh berries and a drizzle of chocolate ganache for an extra-decadent touch, but a dusting of powdered sugar or a little syrup works beautifully as well.
How to Make Chocolate Pancakes
Start by whisking together the dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, baking soda and salt. If you prefer thicker pancakes, add an extra tablespoon of flour.
In a separate bowl, combine the wet ingredients: buttermilk, one egg, vegetable oil and sugar. Buttermilk keeps the pancakes tender, adds moisture and brings a subtle tang that balances the chocolate. If you don’t have buttermilk, regular milk can be used in a pinch.
Gently fold the wet mixture into the dry ingredients, then stir in the mini chocolate chips. Don’t overmix — a few small lumps in the batter are fine and help keep the pancakes tender.
Heat a griddle or large frying pan over medium heat and lightly grease it. Drop about 1/4 cup of batter per pancake onto the hot surface. Cook until small air bubbles form on the surface, about 2–3 minutes, then flip and cook the other side for another 1–2 minutes. Repeat until the batter is used up, keeping finished pancakes warm in a low oven if needed.
How to Make Chocolate Ganache
For a glossy, pourable topping, make a simple chocolate ganache with equal parts chocolate and heavy cream. Place about 1/2 to 1 inch of simmering water in a medium saucepan and set a heatproof glass bowl on top, making sure the bowl’s bottom does not touch the water. Add chopped chocolate or chocolate chips, the heavy cream and a teaspoon of corn syrup if you like extra shine.
Warm gently over low heat, stirring occasionally until the chocolate is melted. Remove from heat and whisk until smooth and glossy. The ganache should be thin enough to drizzle over stacks of pancakes.
These pancakes work well for a special breakfast or as a dessert. They’re richly chocolatey without being overly sweet — and the ganache elevates them into something special. Top with whipped cream, fresh berries or powdered sugar for a beautiful, indulgent presentation.
If you’re planning a breakfast for a chocolate-loving someone, these chocolate pancakes are a great choice.
Chocolate Pancakes
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Ingredients
Chocolate Ganache
- 1/2 cup chocolate chips or chopped chocolate, semi-sweet or dark
- 1/2 cup heavy cream
- 1 tsp corn syrup
Chocolate Pancakes
- 1 cup all-purpose flour*
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk, room temperature
- 1/3 cup sugar
- 1 large egg
- 3 tbsp vegetable oil, or canola
- 1/4 cup mini chocolate chips, (optional)
Instructions
Chocolate Ganache
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Pour 1/2 to 1 inch of hot water into a medium saucepan. Set a heatproof glass bowl over the pan so the bottom of the bowl doesn’t touch the water.
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Add the chocolate, heavy cream and corn syrup to the bowl.
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Warm gently over low heat, stirring occasionally, until the chocolate melts. Remove from heat and whisk until smooth and glossy.
Chocolate Pancakes
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Preheat a griddle or large frying pan to medium heat.
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In a large bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
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In a separate bowl whisk together buttermilk, sugar, egg and vegetable oil.
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Gently fold the wet ingredients into the dry ingredients, then fold in the chocolate chips.
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Lightly grease the griddle or frying pan.
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Pour 1/4 cup batter per pancake onto the hot surface. Cook 2–3 minutes until small air bubbles appear, flip and cook 1–2 minutes more until set.