Chocolate Pancakes Recipe

Name: Chocolate Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup all-purpose flour; ½ cup whole wheat flour; ¼ cup unsweetened cocoa powder; 3 tablespoons granulated sugar; 2 teaspoons baking powder; 1 pinch salt; 2 large eggs; 1 cup skim milk or 1 cup 1% low-fat milk or 1 cup soymilk; 2 tablespoons water; 2 tablespoons canola oil; ½ teaspoon pure vanilla extract; ½ cup semi-sweet chocolate chips; raspberries (optional) or strawberry (optional); vanilla yogurt (optional)

Servings: persons

½ cup all-purpose flour
½ cup whole wheat flour
¼ cup unsweetened cocoa powder
3 tablespoons granulated sugar
2 teaspoons baking powder
1 pinch salt
2 large eggs
1 cup skim milk or 1 cup 1% low-fat milk or 1 cup soymilk
2 tablespoons water
2 tablespoons canola oil
½ teaspoon pure vanilla extract
½ cup semi-sweet chocolate chips
raspberries (optional) or strawberry (optional)
vanilla yogurt (optional)

1
In a large mixing bowl or a food processor fitted with the steel blade, combine flours, cocoa, sugar, baking powder, salt.
2
Mix well.
3
Add the eggs, milk, water oil, and vanilla.
4
Whisk together, or process 8-10 seconds, or until smooth and blended.
5
Using the rubber spatula, mix in the chocolate chips.
6
Spray a large nonstick frying pan or griddle with cooking spray and heat over medium heat.
7
Drop the batter, using a scant 1/4 cup for each pancake, into the frying pan.
8
Cook for 2-3 minutes, or until bubbles appear on the top.
9
Turn pancakes with a rubber spatula and lightly brown for 2-3 minutes.
10
Repeat with remaining batter.
11
Because chocolate chips tend to sink to the bottom of the batter stir often.
12
Serve pancakes warm with berries or yogurt.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ½ cup all-purpose flour, ½ cup whole wheat flour, ¼ cup unsweetened cocoa powder, 3 tablespoons granulated sugar, and more.

Yes, Chocolate Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions