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Fluffy stack of homemade chocolate pancakes with chocolate sauce and berries.
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Chocolate Pancakes

These are the Ultimate Chocolate Pancakes—incredibly fluffy, rich with cocoa, and loaded with chocolate chips. Topped with an easy homemade chocolate sauce, this easy recipe makes a decadent breakfast or brunch everyone will love.
Prep Time10 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: best chocolate pancakes, chocolate pancake recipe, chocolate pancakes, easy chocolate pancakes, fluffy chocolate pancakes, homemade chocolate pancakes
Servings: 4 servings (about 12 pancakes)
Calories: 380kcal
Author: Angela

Equipment

  • Large Mixing Bowl
  • Whisk
  • Non-Stick Griddle or Skillet
  • Spatula
  • Small Saucepan

Ingredients

  • 1 ½ cups (188g) all-purpose flour
  • ⅓ cup (35g) Dutch-process cocoa powder
  • 3 tbsp (38g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 large egg, at room temperature
  • 1 ¼ cups (300ml) buttermilk (see notes)
  • 3 tbsp (45ml) vegetable oil or melted butter
  • 1 tsp pure vanilla extract
  • ¾ cup (130g) semi-sweet chocolate chips

Instructions

  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt for your chocolate pancake batter.
  • In another bowl, whisk the egg, buttermilk, oil (or butter), and vanilla extract until smooth.
  • Pour wet ingredients into dry. Gently stir with a spatula until just combined; do not overmix. Fold in chocolate chips.
  • Heat a greased griddle over medium-low. Pour ¼ cup batter per pancake. Cook for 2-3 minutes until bubbly, then flip and cook 1-2 minutes more.
  • Heat cream until simmering. Pour over chocolate chips, let sit 1 minute, then whisk until smooth.
  • Stack pancakes, drizzle with warm chocolate sauce, and add your favorite toppings like berries or whipped cream. Serve immediately.

Notes

Pro Tips for Fluffy Chocolate Pancakes: The #1 rule is to avoid overmixing the batter; stir until just combined, even if lumpy. For the best rise, use room temperature ingredients and let the mixed batter rest for 5-10 minutes before cooking. Cook on medium-low heat to ensure the inside cooks through without burning the outside. Buttermilk is highly recommended as the acid reacts with baking soda for maximum fluffiness in this chocolate pancake recipe. Make the chocolate sauce while the first batch of easy chocolate pancakes cooks to save time.