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Hot Chocolate Pancakes Recipe

Hot Chocolate Pancakes combine the rich cocoa flavor of hot chocolate with the soft, fluffy texture of homemade pancakes. Made with cocoa powder, chocolate chips, milk, and a touch of vanilla, these pancakes have a chocolatey taste that works especially well for a cozy breakfast or weekend brunch.
This easy recipe uses everyday baking ingredients and comes together in about 25 minutes. Serve the pancakes warm with chocolate sauce, whipped cream, or mini marshmallows for a breakfast inspired by a classic cup of hot chocolate.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 servings
Calories 325 kcal

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Spatula
  • Ladle or measuring cup

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • Butter or oil for cooking

Instructions
 

  • Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Break up any cocoa lumps so the mixture is evenly combined.
  • Combine the Wet Ingredients: In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract until smooth. Allow the melted butter to cool slightly before mixing it with the other ingredients.
  • Prepare the Batter: Pour the wet mixture into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few small lumps are fine, so avoid overmixing, which can make the pancakes dense.
  • Add the Chocolate Chips: Fold the chocolate chips into the batter, distributing them evenly. Reserve a few chips to sprinkle over the pancakes while cooking, if desired.
  • Heat the Skillet: Place a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or oil. Let the pan heat evenly before adding the batter.
  • Cook the Pancakes: Pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Cook for 2–3 minutes, until bubbles appear on the surface and the edges begin to look set.
  • Flip and Finish: Carefully flip each pancake with a spatula and cook for another 1–2 minutes, until the second side is cooked through. Reduce the heat if the outside browns too quickly before the center is done.
  • Add Toppings and Serve: Transfer the pancakes to serving plates. Top with whipped cream, mini marshmallows, chocolate sauce, or chocolate shavings, and serve warm.

Notes

  • Use unsweetened cocoa powder: This gives the pancakes a rich chocolate flavor without making them overly sweet.
  • Avoid overmixing: Stir the batter only until the flour is incorporated. Overmixing can reduce the pancakes' tenderness.
  • Adjust the consistency: If the batter seems too thick, add milk one tablespoon at a time until it is easy to pour.
  • Cook over moderate heat: Chocolate batter can darken quickly, so medium-low heat helps the pancakes cook evenly without burning.
  • Choose your chocolate chips: Semi-sweet chips provide a balanced flavor, while milk chocolate chips make the pancakes sweeter.