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Vertical photo of a stick of Chocolate Chip Chocolate Pancakes topped with strawberries on a blue plate.
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Chocolate Pancakes

Chocolate Pancakes are sweet, chocolatey, and fluffy, and fun for a special kid-friendly breakfast. Top them with chocolate chips, fresh strawberries, powdered sugar, or marshmallows to customize them.
Course Breakfast
Cuisine American
Keyword Chocolate Pancakes, pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 305kcal
Author Michele

Ingredients

Dry Pancake Ingredients

Wet Pancakes Ingredients

Toppings For Chocolate Pancakes

Instructions

  • Preheat griddle or skillet to medium heat.
  • In a large bowl, stir together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.)
  • In a separate bowl, combine the wet ingredients (milk, egg, vanilla, and cooled melted butter.)
  • Add the wet ingredients (milk, egg, vanilla, and cooled melted butter) to the dry ingredients (flour mixture), and stir until it is combined and the large lumps are gone.
  • When the skillet is hot, either rub the griddle or skillet with butter, or add oil or spray with cooking spray.
  • Ladle about 1/4 - 1/3 cup of chocolate pancake batter onto the hot griddle or skillet. Let it cook for a couple of minutes until you see bubbles and the bubbles in the middle start to pop.
  • When the bubbles start to pop, use a spatula to carefully turn the pancake. Cook the pancake on the other side for about 1 - 2 more minutes.
  • Use a spatula to remove the pancake and place on a plate or serving dish.
  • Repeat steps 5 - 8 with the rest of the pancake batter.
  • Top with powdered sugar, sliced strawberries, chocolate chips, or marshmallows.

Notes

Tips For Perfect Chocolate Pancakes

See the body of the blog post for more details regarding each of these tips.
  1. Use a good quality griddle or skillet. 
  2. Make sure the griddle or skillet is hot, but not too hot. I use medium heat to cook the pancakes. Preheat the griddle before cooking the pancakes.
  3. Grease the griddle or skillet. Rub butter or oil on the griddle or skillet before cooking the pancakes.
  4. Use fresh baking powder and baking soda. Check the expiration dates on each to ensure they have not expired.
  5. Let the melted butter cool before adding to the batter.  Don't add hot butter into a bowl that has a raw egg. Let the butter cool a few minutes before adding it in.
  6. Don't Over mix the batter. Stir the batter just enough to mix evenly. If you have small lumps it is ok. 
  7. Timing The Turn. Turn after you see bubbles form and start to pop.

Nutrition

Calories: 305kcal | Carbohydrates: 50g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 523mg | Potassium: 390mg | Fiber: 5g | Sugar: 25g | Vitamin A: 333IU | Vitamin C: 21mg | Calcium: 120mg | Iron: 3mg