Chocolate Pancakes are soft, gently chocolatey, and not overly sweet. Think classic pancakes with a cocoa boost. They cook up fluffy, take well to a handful of chocolate chips if you want them, and don’t ask for fancy ingredients. Below you’ll find what you need, clear steps, and a few small tips to help you get a good stack without fuss.

Ingredients for this Chocolate Pancakes

1 cup (125 g) all-purpose flour
1/4 cup (25 g) unsweetened cocoa powder
2 tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda (helps with extra lift)
1/4 teaspoon fine salt
1 cup (240 ml) milk, preferably at room temperature
1 teaspoon white vinegar or lemon juice, stirred into the milk
1 large egg
2 tablespoons melted butter, slightly cooled (or neutral oil)
1 teaspoon vanilla extract
Optional add-in: 1/2 cup chocolate chips
Butter or oil for the pan

Instructions

In a medium bowl, whisk the flour, cocoa, sugar, baking powder, baking soda, and salt. This keeps the cocoa from clumping later.
In another bowl, whisk the milk with vinegar, then add the egg, melted butter, and vanilla. Quick whisk, nothing intense.
Pour the wet ingredients into the dry. Stir with a spatula just until you don’t see dry patches. Lumpy is fine. Overmixing makes pancakes tough.
Let the batter rest 5 minutes. It thickens a bit and the baking powder wakes up. Good moment to heat your pan.
Warm a nonstick pan or griddle over medium heat. Lightly grease it. When a drop of water flicked on the surface dances, you’re ready.
Scoop about 1/4 cup batter per pancake. If using chocolate chips, sprinkle them on the wet batter in the pan rather than stirring into the bowl.
Cook until bubbles form on top and the edges look set, 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until softly springy to the touch.
Adjust heat as you go. If they brown too fast, lower it. Stack on a plate and cover loosely with a clean towel while you finish the batch.

Serve simply with maple syrup, or go for sliced strawberries and a spoon of yogurt. I like a tiny pinch of flaky salt on top, which perks up the chocolate flavor.

Cook and Prep Times

Prep time: 10 minutes
Rest time: 5 minutes
Cook time: 12 to 15 minutes for the batch
Total time: about 25 to 30 minutes
Makes: roughly 8 pancakes, 4 servings

Nutritional information

Approximate per serving, 2 pancakes, made as written without chocolate chips:

Calories: ~250
Protein: ~8 g
Carbohydrates: ~34 g
Total fat: ~8 g
Saturated fat: ~4 g
Fiber: ~3 g
Sugars: ~9 g
Sodium: ~380 mg

Note: Adding chocolate chips increases calories by about 100 per serving and bumps sugar and fat a bit.

Frequently asked questions

Can I make these Chocolate Pancakes dairy-free or gluten-free?

Yes on both. For dairy-free, use your favorite unsweetened plant milk plus the vinegar, and swap the butter for neutral oil or dairy-free butter. For gluten-free, use a good 1-to-1 gluten-free flour blend that contains xanthan gum. Batter may thicken more, so add a splash of milk if needed to keep it scoopable.

Why are my pancakes flat or tough?

Usually overmixing. Stop as soon as the dry bits disappear. Also check that your baking powder is fresh. Lastly, heat matters. If the pan is too hot, the outside burns before the inside sets, which can collapse the structure. Medium heat is your friend.

Can I make the batter ahead?

The best approach is to mix the dry and wet in separate containers and combine right before cooking. If you must mix the full batter, cover and chill up to 4 hours, then give it one gentle stir and cook. Leftover pancakes freeze well. Cool, stack with parchment squares, then freeze. Reheat in the toaster or a low oven until warm.