Saturdays or rather lazy Saturdays were made for pancakes, chocolate pancakes! I love fluffy pancakes that literally melt in your mouth and these do exactly that.
INGREDIENTS
1 1/3 Cup All Purpose Flour
3/4 Cup Milk
1/3 Cup Unsweetened Cocoa Powder
3 Tablespoons Butter Melted
6 Tablespoons Sugar
2 Large Eggs
1 1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
Pinch Salt
3/4 Cup Milk
METHOD
Melt the butter
Add flour to sieve over bowl, add baking powder
Add baking soda
Add unsweetened cocoa powder
Add sugar
Add pinch of salt
Sieve the dry ingredients
Sieving the dry ingredients airetes the batter so that you get a light and fluffy consistency
Add milk to melted butter
Add in the beaten eggs
Pour the wet ingredients into the dry ingredients
Start mixing the batter with spatula
Be careful not to overbeat the chocolate batter
You will end up with a smooth thick batter, do not worry about any lumps
This is the consistency you want from the chocolate batter mixture
Brush non stick pan with olive oil or butter
Pour 1/4 cup batter on the pan once it is hot
Cook the batter for a few minutes until the top of the batter is spread with bubbles
Use spatula to carefully flip the pancake
Cook the second side until lightly browned
How fluffy are these chocolate pancakes though...
The first side all browned and crisp
Place cooked pancakes on kitchen paper towel lined plate, cover to keep warm as you finish the rest
Serve topped with fresh grapes
The perfect fluffy chocolate pancakes
Soft and oh so chocolaty
The bottom crisp and delicious
Perfect for breakfast or snack for the kids or for you at the office
ULTIMATE FLUFFY CHOCOLATE PANCAKES
Prep time: 10 Minutes
Cook time: 30 Minutes
Total time: 40 Minutes
Yield: 3 Servings
Ingredients
- 1 1/3 Cup All Purpose Flour
- 3/4 Cup Milk
- 1/3 Cup Cocoa Powder
- 3 Tablespoons Butter melted
- 6 Tablespoons Sugar
- 2 Eggs
- 1 1/2 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- Pinch Salt
Cooking Directions
- Melt the butter. Add flour to sieve over bowl, add baking powder. Add baking soda. Add unsweetened cocoa powder. Add sugar. Add pinch of salt. Sieve the dry ingredients. Sieving the dry ingredients airetes the batter so that you get a light and fluffy consistency
- Add milk to melted butter. Add in the beaten eggs. Pour the wet ingredients into the dry ingredients. Start mixing the batter with spatula. Be careful not to overbeat the chocolate batter. You will end up with a smooth thick batter, do not worry about any lumps
- Brush non stick pan with olive oil or butter. Pour 1/4 cup batter on the pan once it is hot. Cook the batter for a few minutes until the top of the batter is spread with bubbles
- Use spatula to carefully flip the pancake. Cook the second side until lightly browned. Place cooked pancakes on kitchen paper towel lined plate, cover to keep warm as you finish the rest
- Serve topped with fresh grapes. Perfect for breakfast or snack for the kids or for you at the office
Chocolate Pancakes – FAQs
1. What makes chocolate pancakes different?
Chocolate pancakes have cocoa powder or melted chocolate added to the batter, giving them a rich, chocolatey flavor while keeping the fluffy texture of regular pancakes.
2. Can I use cocoa powder or melted chocolate?
Yes! Both work well. Cocoa powder gives a deeper chocolate flavor without adding extra fat, while melted chocolate makes the pancakes richer and more moist.
3. Can these be made vegan?
Absolutely. Use plant-based milk (like almond or oat), flax or chia eggs, and vegan butter or oil to make them vegan-friendly.
4. How should I serve chocolate pancakes?
They’re great with fresh berries, maple syrup, whipped cream, or a dusting of powdered sugar. Vegan or dairy-free toppings work just as well.
5. Can I make them ahead of time?
Yes, you can make a batch and freeze them. Reheat gently in a toaster or microwave.
Nutrition Card – Approx. per 2 medium pancakes (120g)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 250–300 kcal | — | Depends on ingredients |
| Protein | 6–8 g | 12–16% | From flour, milk, and eggs |
| Carbohydrates | 35–40 g | 12–13% | From flour, sugar, and cocoa powder |
| Sugars | 10–15 g | — | Added sugar and chocolate |
| Fat | 8–12 g | 12–18% | Butter or oil content |
| Fiber | 2–3 g | 8–12% | From cocoa powder and whole grain flour |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Vegetarian | ✅ Yes | Standard recipe includes eggs and dairy |
| Vegan | ✅ With modifications | Use plant milk, egg substitutes, and vegan fats |
| Gluten-Free | ✅ With gluten-free flour | Substitute regular flour with gluten-free blend |
| Nut-Free | ✅ Yes | Unless using nut-based milk or toppings |
| Dairy-Free | ✅ With modifications | Use plant-based milk and oils |
Serving Tip:
Top with fresh fruit like bananas or strawberries, drizzle with maple syrup or vegan chocolate sauce for an indulgent breakfast.
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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