Making chocolate pancakes batter from scratch is so simple that you’ll wonder why you never did it before! Because our easy chocolate pancakes recipe will help you to whip them up in less than 30 minutes. And this quick and easy chocolate pancakes recipe makes perfect pancakes that are light, extra fluffy, and so delicious.
You can enjoy your chocolate pancakes with any topping you want. But here we are also sharing a simple and quick chocolate ganache recipe that will boost the richness of your chocolate pancakes.
So let’s make some chocolate pancakes and don’t forget to send us your feedback here.
Ingredients for Chocolate pancakes
Melted Butter – Butter makes pancakes tastier. But you can use vegetable oil instead.
Eggs – Try to take large size room-temperature eggs.
Whole Milk – We are using whole milk for this recipe. However, if you want to make dairy-free chocolate pancakes you can replace them with soy milk or any plant-based milk. Also, if the batter is too thick feel free to add some more milk into it.
Cocoa powder – Take any cocoa powder you have at your home. But a good brand of cocoa powder will give you the most chocolatey satisfaction. We prefer to use 100% natural cocoa powder. Because it gives a good raise by reacting with baking powder.
Vanilla – Vanilla extract or essence is needed to add flavor to your chocolate pancakes. You can use any one of them.
Flour – All-purpose flour works great for this chocolate pancakes recipe. No need to use self-rising flour.
Baking Powder – Baking powder is a leavening agent. It helps you to get fluffy pancakes.
Sugar – Sugar is quite optional especially if you want to sweeten your pancakes with syrup.
Salt – Salt is important for balancing the sweetness and increase the taste. But if you are using salted butter then reduce the amount of salt a little bit.
Measurement for Chocolate pancakes
For the chocolate pancake batter, you need –
- 2 eggs at room temperature
- 1 cup (200g) granulated sugar
- 1 and 1/4 cups milk (300mL)
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 cups flour (272 g)
- 4 tablespoon cocoa powder (60 g)
- 1 and 1/2 teaspoons baking powder
- ¼ teaspoon salt
For the chocolate ganache, you need –
- ½ cup of chocolate chips
- ⅓ cup of heavy cream
How to Make Chocolate Pancakes
Step 1
Sift all the dry ingredients- the flour, sugar, cocoa powder, baking powder, and salt into a large bowl. Whisk all the ingredients together and set aside.
Step 2
In a small bowl melt the butter and set it aside. Or you can use oil.
Step 3
In a separate bowl add the milk, melted butter, egg, and vanilla then whisk together.
Step 4
Pour the wet mixture into the dry. Whisk together until JUST combined. Don’t over mix. If you have little lumps that’s completely ok.
Step 5
Heat your pan on medium-low heat with a pat of butter or 1 tsp of oil for lubrication.
Step 6
Scoop about a third of a cup of the batter and place it on your pan.
Step 7
Cook until bubbles start to form on the surface of the chocolate pancake, flip and cook it for a minute on the other side until the other side becomes golden brown.
Step 8
Serve with your favorite topping.
How to Make Chocolate Ganache
Step 1
In a small saucepan take one-third cup of heavy cream
Step 2
Heat the heavy cream without letting it boil
Step 3
Take off the heat, mix half a cup of chocolate chips with heavy cream until perfectly smooth.
Step 4
Add 1 teaspoon of vanilla extract for flavor and serve.
Step 6
To get the highest amount of chocolaty satisfaction pour some chocolate ganache on top of the pancakes and enjoy.
Pro Tips and Tricks
Cook Chocolate Pancakes On Low Heat
If you want a smooth surface on your chocolate pancakes then this tip is very helpful. The secret to having a smooth top on each pancake is to cook them on low heat. Though it will take some to cook them but the result is worth it.
Sift Dry Ingredients
Sifting dry ingredients is an important step. Because when you sift all the dry ingredients together mixing the batter becomes really easy. So don’t skip this step as it will leave you with almost no lumps at all.
Use Room Temperature Eggs
Using room-temperature eggs is a good practice. If you keep them in the freezer take them out 30 minutes before cooking.
Let the Batter Rest For 20 Minutes
After mixing all your ingredients together let the chocolate pancakes batter rest for 15 – 20 minutes. Resting will reduce all the little lumps inside the batter.
Use Hand Mixer
If you are making a big batch of chocolate pancakes try to use a hand mixer if possible. Because hand mixer will save lots of time and effort. But don’t go overboard and overmix the batter while using your mixer. Mix all the ingredients together until they are just combined.
Don’t Over Mix
It’s ok to have some little lumps in the chocolate pancake batter. You don’t have to make it super smooth. Because the little lumps will dissolve when you will cook those pancakes or if you rest the batter for 15 to 20 minutes.
Use a Skillet
The best way to cook your chocolate pancakes is to use a nonstick skillet. Because they work great on low to medium heat. Also, a nonstick skillet will give each side of your pancake a nice and even look. If you opt for that look then you should use a nonstick pan. But don’t worry nonstick pan or not the taste of this chocolate pancake will be always delicious.
Cook Properly
Don’t rush while cooking the chocolate pancakes. When you see bubbles on the pancakes only then flip them. After that make the other side brown and remove it from the pan.
Frequently Asked Questions
How to Store Pancakes in the Freezer
Frozen foods are a great time saver. The good news is you can store chocolate pancakes in the freezer for 1 to 2 months. To store chocolate pancakes in a freezer, place them inside a ziplock bag between layers of parchment paper so they don’t get stuck together. When you’re ready to eat just reheat them in the oven and enjoy.
Sensarte 12.5-Inch Nonstick Frying Pan Skillet
Make some rich chocolate pancakes using this PFOA Free premium Skillet from Sensarte.
