Fluffy, Rich & Perfect for Plant-Friendly Breakfasts or Desserts. Indulge in these fluffy, eggless chocolate pancakes, perfect for breakfast or brunch. Easy to make, rich in flavor, and a treat for chocolate lovers. Chocolate for breakfast? Pancakes for dessert? Heck, yes! It’s the weekend, and weekends are for indulging in the simple joys of life, like pancakes. I’m all about that weekend necessity, and as I channel my inner Mowgli singing the "Bear Necessities" song, I can’t help but feel a sense of carefree excitement. It’s like the magic of animation comes alive in those moments, pulling you into a world of pure imagination, where everything feels possible and full of fun. I think that’s what I love so much about weekends: they give you the freedom to embrace those childlike joys, to eat pancakes, and maybe even to sing a little!
And let’s be real, chocolate and pancakes? What a combination! I have a deep, unwavering love for both of them. You know that feeling when you wake up, and the first thing you want to do is indulge in something sweet? That’s the kind of morning I had. The day was already off to a great start, and I was ready to dive into a plate of fluffy chocolate pancakes that would make everything feel just a little bit more magical. And since it’s the weekend, why not indulge a little more, right?
Now, let me tell you about these Eggless Chocolate Pancakes. They turned out so incredibly fluffy and light, even though they looked like they were going to be rich and heavy. The trick to getting that perfect texture is simple: don’t overbeat or overmix the batter. It's tempting to want to whisk everything into submission, but I promise, a gentle hand is all you need. These pancakes were soft, airy, and had just the right amount of chocolaty richness. And yes, I ate three. There’s no shame in that. I had to. They were too good to stop at one!
This recipe is the kind of thing you’ll want to make again and again, not just for the weekends but whenever the mood strikes. Who says you can’t have dessert for breakfast or breakfast for dinner? I’m a firm believer that food should never be confined to traditional mealtime boundaries. Life is too short to skip out on having chocolate for breakfast or pancakes for dessert. The rules are meant to be bent, and in this case, those rules are definitely being broken in the best way possible.
I’ve even got another chocolate pancake recipe you can try if this one doesn’t tickle your taste buds, or if you’re in the mood for something a little different, you can check out my sugar-free blueberry pancakes. Either way, these pancakes are a weekend treat worth enjoying, and they’ll definitely bring some joy to your day. So go ahead, whip up a batch, and maybe belt out a song or two. Weekends are made for good food, good vibes, and breaking a few rules along the way. Happy weekend, y’all!
1 1/3 Cups All Purpose Flour
1/3 Cup Cocoa Powder
6 Tablespoons Granulated Sugar
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
3 Tablespoons Butter Melted
3/4 Cup Milk
Method
In large bowl, sift together flour, cocoa, sugar, baking
powder, salt, and baking soda
Set aside
Melt small piece of butter in large non-stick skillet over
medium heat
Drop 2 heaping tablespoons batter in hot skillet. If you have a bigger skillet you can add more than one batch at a time
FLUFFY EGGLESS CHOCOLATE PANCAKES
Ingredients
- 1 1/3 Cups All Purpose Flour
- 1/3 Cup Cocoa Powder
- 6 Tablespoons Granulated Sugar
- 1 1/2 Teaspoons Baking Powder
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 3 Tablespoons Butter
- 3/4 Cup Milk
Instructions
In large bowl, sift together flour, cocoa, sugar, baking powder, salt, and baking sodaWhisk together the dry ingredients so that they are evenly distributed and incorporated into each other. Set asidePour the melted butter into the milk and whisk to combineAdd the wet ingredients (milk and melted butter) to the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt)Whisk the eggless chocolate batter until smooth. Do not over mixMelt small piece of butter in large non-stick skillet over medium heatDrop 2 heaping tablespoons batter in hot skillet. If you have a bigger skillet you can add more than one batch at a timeLet the eggless chocolate pancake cook for a few minutes. Once the surface stops being shiny and tiny bubbles begin to appear on the top, you know it is ready to flipGently lift the eggless chocolate pancake and flip it so that the second side gets the chance to cookPlace on a plate and cover with tea towel as you finish the restServe immediately
Details
Prep time: Cook time: Total time: Yield: 3 ServingsIf you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
Eggless Chocolate Pancakes
đź“ť Frequently Asked Questions (FAQs)
Q1: What makes these pancakes eggless?
A: Instead of eggs, common substitutes like mashed banana, yogurt, applesauce, or vinegar with baking soda are used to maintain moisture and fluffiness.
Q2: Do they taste different without eggs?
A: Not much! When made right, they’re just as rich and soft—especially with the deep cocoa flavor. The texture may be slightly denser depending on the substitute.
Q3: Can I make them vegan?
A: Yes! Just use plant-based milk (like almond, soy, or oat) and ensure your chocolate or cocoa powder is dairy-free.
Q4: What type of chocolate works best?
A: Unsweetened cocoa powder for a base flavor, and optional dairy-free chocolate chips or chunks for added indulgence.
Q5: Are these suitable for kids?
A: Absolutely! They’re great for children with egg allergies or families on plant-based diets. Just watch the sugar levels.
Q6: Can I freeze them?
A: Yes. Let them cool, separate layers with parchment paper, and freeze in a zip bag for up to 2 months. Reheat in a toaster or skillet.
📊 Nutrition Card – Per 2 Pancakes (Approx. 150g total)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | ~280–350 kcal | Depends on milk and chocolate used |
| Protein | 5–7 g | Higher with yogurt or soy milk |
| Total Fat | 9–12 g | From oil and any added chocolate |
| Saturated Fat | 3–5 g | Check labels if using chocolate chips |
| Carbohydrates | 40–45 g | Mainly from flour and sweeteners |
| Sugars | 10–16 g | Varies with sweetener and chocolate type |
| Fiber | 2–4 g | More if whole wheat flour or bananas are used |
| Sodium | 200–300 mg | Watch added salt and leavening agents |
Dietary Labels
| Category | Status | Notes |
|---|---|---|
| Vegetarian | âś” Yes | 100% egg-free |
| Vegan | âś” With Substitution | Use plant milk, vegan chocolate, and no yogurt |
| Gluten-Free | âś” With Substitution | Use a gluten-free flour blend |
| Dairy-Free | âś” With Substitution | Use oil or dairy-free yogurt and plant milk |
| Nut-Free | âś” Yes (Verify) | Safe as long as no nut-based milk or toppings are used |
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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