Chocolate Pancakes

Chocolate Pancakes are rich, fluffy, and perfect for a special breakfast. Topped with chocolate sauce, whipped cream, and berries, these are a chocolate lover’s dream.

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Why make this chocolate pancakes recipe for a special breakfast treat

Chocolate is one of the ultimate comfort foods. So why not start your day with a stack of chocolate pancakes? It’s like getting a big hug for breakfast!

Throughout the week, busy schedules mean it’s almost impossible to have sit-down family breakfasts. But come the weekend, everyone will want to make time to eat together when you are serving up these homemade chocolate pancakes from scratch.

Once you try these light, fluffy pancakes with just a hint of chocolate flavor, there is no way you will want to go back to the dull boxed mixes. Fast and easy to prepare, this chocolate pancake recipe will quickly become your new family’s favorite.

Ingredients

Here’s a list of what you need:

• All-purpose flour 
• Unsweetened cocoa powder  
• Sugar
• Baking powder
• Salt
• Eggs 
• Butter
• Milk

How to Make Chocolate Pancakes

1. In a large mixing bowl, combine flour, cacao powder, sugar, baking powder, and salt.
2. Form a well in the center, break in the eggs and add melted butter.
3. Add a third of the milk and beat.
4. Gradually add the remaining milk.
5. Beat until you have a smooth batter.

6. Heat butter over medium heat in a non-stick pancake pan. 
7. Pour batter on the pan, about 1/4 cup or to your desired pancake size.
8. When bubbles start to form, flip the pancake and cook the other side until set.
9. Serve with chocolate sauce, whipped cream, and berries.

Tips for making the perfect chocolate pancakes from scratch

Cooking pancakes isn’t rocket science, but there are a lot of ways to mess them up. Here are a few tips:

• Some lumps are okay. Trying to get out every lump will probably lead to overmixing your batter resulting in flat, not fluffy pancakes.
• Use a griddle. If you have one of those removable stovetop griddles, now is the time to drag it out. A wide, thick-bottomed pan will do in a pinch.
• Make your batter ahead of time. The baking powder needs about 15 minutes to work its magic, so don’t rush it.
• Forget the butter. Butter burns at a much lower temperature than cooking oil. Use a paper towel to coat the cooking surface with a neutral oil like canola before every pancake batch.
• Don’t flip too often or early. Flip once after the first few bubbles start to pop, and the pancake’s edges begin to dry out.
• Keep pancakes warm in the oven. Are you cooking for a crowd and need to make several batches of pancakes? Place cooked ones on an oven-safe platter and put in a 200°F oven.

Toppings for homemade chocolate pancakes

These chocolate pancakes are great on their own or with just a sprinkling of powdered sugar, but you can make them legendary with the right toppings. Here are three unique pancake toppings that you may want to try:

Macerated strawberries. Who doesn’t love strawberries and chocolate? Sure, you can slather on the strawberry jam or even slice a few fresh strawberries to plop on top, but with just a little more planning, you have the sweet, juicy deliciousness of macerated strawberries. Trim, core, and quarter a cup of strawberries. Combine well with a tablespoon of sugar and cover. Leave on the countertop for about an hour, stirring occasionally.

Bananas, walnuts, and cream. Transform a hearty breakfast into a delectable dessert with these toppings. Let the pancakes cook slightly before adding a dollop of whipped cream. Sprinkle on a few chopped walnuts (try candied walnuts if you can find them), and top with slices of bananas.

Lemon curd. Fans of anything sweet and sour will love this unique topping idea. If you have never tried lemon curd before, you are in for quite a treat. It can be powerful stuff, so all you need is a thin layer to provide a powerful flavor punch. If you can’t find lemon curd in your supermarket, then you can make your own using this recipe.

How to store, freeze, and reheat leftovers

Once your chocolate pancakes have cooled completely, transfer them to an airtight container or a resealable plastic bag. Place parchment paper or wax paper between each pancake to prevent them from sticking together. Store them in the refrigerator for up to 4 days, keeping them fresh and ready to enjoy whenever the chocolate craving strikes.

To freeze chocolate pancakes, allow them to cool fully, then stack them with parchment paper or wax paper between each one to avoid sticking. Place the stack in a freezer-safe bag or airtight container, squeezing out as much air as possible before sealing. Store them in the freezer for up to 2 months. This method ensures that the pancakes retain their rich flavor and fluffy texture.

If you have leftovers, you can freeze them for a quick mid-week meal. Let cool entirely on a parchment paper-lined baking sheet. Freeze for about an hour. Store in a freezer bag with a piece of wax paper between each pancake. Thaw them in the fridge overnight.

Reheating chocolate pancakes is a breeze! Warm them in the microwave for 20-30 seconds or or place them in the oven at 350°F for about 5-7 minutes until heated through.

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Love pancakes? Try these recipes!

• Alton Brown Pancakes
• Birthday Cake Pancakes
• IHOP Cannoli Pancakes
• IHOP Cinnamon Roll Pancakes
• IHOP Original Buttermilk Pancakes
• Pancake Balls

Favorite Breakfast Recipes

• Cheese Blintz
• Fluffy Egg Omelette
• How to Cook Oatmeal
• Sausage Egg McMuffin
• Starbucks Breakfast Sandwich
• Strawberry Pop Tart
• Sweet Grits

Be sure to check out more of my easy breakfast recipes and southern comfort food recipes here on CopyKat.com!