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The Most Amazing Chocolate Pancakes

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These chocolate pancakes are rich, fluffy, and deeply chocolatey — like dessert for breakfast. Soft, indulgent, and full of melty chocolate chips, they make any morning feel like a celebration.

Ingredients

  • 1 cup all‑purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp granulated sugar
  • 1 large egg
  • 3/4 cup milk (or buttermilk for extra fluff)
  • 2 tbsp melted butter or oil
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (optional but recommended)

Instructions

  1. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  2. In another bowl, whisk the egg with milk, vanilla, and melted butter or oil until combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined — avoid overmixing to keep batter light and fluffy.
  4. Gently fold in the chocolate chips if using.
  5. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  6. Scoop batter (about 1/4 cup per pancake) onto the hot pan. Cook until bubbles form on the surface, then flip and cook until the other side is fully set. Repeat with remaining batter.
  7. Stack pancakes high and serve warm with toppings such as fresh berries, whipped cream, chocolate sauce, maple syrup, or a dusting of powdered sugar.

Notes

  • Add a pinch of espresso powder to the dry mix to deepen the chocolate flavor.
  • For extra richness, substitute milk with chocolate milk or use buttermilk for more tender pancakes.
  • Use oat milk and dairy-free chocolate chips to make a non‑dairy version.
  • Serving with banana slices or strawberries adds a nice fruity contrast.
  • Leftover pancakes store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or toaster, or freeze (use parchment between layers) for up to 1 month and reheat straight from frozen.

Nutrition

Find it online: https://recipesbyliza.com/the-most-amazing-chocolate-pancakes/