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Chocolate Chocolate Chip Pancakes makes a dreamy breakfast and takes minimal effort to whip up. They are fluffy, soft, extra chocolaty and studded with gooey chocolate chips. Topped with whipped cream, more chocolate chips and hot fudge.

PIN this Chocolate Pancake recipe to try later!

chocolate pancakes recipe

Chocolate for breakfast? Yes please! These rich and decadent Chocolate Chocolate Chip Pancakes are made with a chocolate pancake batter, packed with chocolate chips, and then drizzled with hot fudge on top.

Imagine the flavors of chocolate cake in a pancake form, these are a chocolate lovers dream breakfast! I love how these are sweet, but not overly sweet so you don’t have to fee like you indulged in cake for breakfast.

Other easy breakfast recipes with chocolate is this Brownie Baked Oatmeal, High Protein Banana Bread, Baked Donuts, Oatmeal Chocolate Chip Breakfast Cookies.

Why You’ll Love homemade chocolate pancakes

Easy to freeze: It’s hard to beat homemade pancakes in the morning so luckily these are easy to freeze and warm so you can have them on any busy morning when you need a quick breakfast.

Perfect for any occasion: Bake these up for a weekend brunch, grab-and-go breakfast for busy mornings, Easter brunch, Mother’s Day, showers, holiday brunch, or anytime you’re craving chocolate for breakfast.

Fluffy pancakes: We use a combo of baking soda and baking powder so they have a super fluffy and soft texture.

Loaded with chocolate: Full of rich chocolate flavors in each bite. Any chocolate lover will fall in love these.

Easy recipe: These Chocolate Pancakes are made with real and simple ingredients that you probably already have.

key ingredients

All-purpose flour: Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
Baking powder & baking soda: Used as a leavening. This will help the pancakes rise and get fluffy.
Eggs: We need two large eggs to help bind the batter together.
Melted butter: Adds a buttery flavor. We use salted butter, if you use unsalted, add 1/4 teaspoon of salt. You can also use melted coconut oil or any type of neutral oil.
Granulated sugar: Adds sweetness.
Unsweetened cocoa powder: The star ingredient to making these taste like chocolate.
Milk: Used to add moisture to the batter and will make soft and tender pancakes. I always prefer to use whole milk because it contains more fat but you could use any type of milk.
Vanilla extract: Enhances the flavors of the chocolate.
Mini chocolate chips: I love using the mini chocolate chips instead of the regular chocolate chips because you’ll get more chocolate in each bite.
Favorite pancake toppings: I’m usually a maple syrup and butter pancake girl but for these I love whipped cream, hot chocolate fudge (or chocolate sauce), berries, and more chocolate chips.

how to make chocolate pancakes

Mix dry ingredients: In a large bowl whisk together flour, sugar, cocoa powder, baking powder, and baking soda.

Mix wet ingredients: In a medium bowl whisk together milk, eggs, and vanilla extract.

Make pancake batter: Stir until just combined and moist. Add cooled melted butter and mix until combined. Stir in chocolate chips.

Let batter rest: Set aside so batter could rest while the griddle preheats over medium heat.

Cook pancakes: Coat griddle with butter or cooking spray. Drop ¼ cup batter onto hot skillet and cook for 1-2 minutes, or until top starts to bubble and bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side. Transfer to a cooling rack or to a plate loosely covered with aluminum foil to keep warm.

Add your favorite toppings and enjoy: Garnish with chocolate sauce, whipped cream, mini chocolate chips, fresh fruit and your favorite pancake toppings.

pro tips & variations

Make mini pancakes: If you want to make a lot of pancakes, add 2 tablespoons of batter to the griddle. These are the perfect size for kids!
Make gluten-free pancakes: Swap the all-purpose flour for gluten-free flour.
Protein Pancakes: Add protein by adding a scoop or two of vanilla, chocolate, or plain flavored protein powder.
Birthday pancakes: Add rainbow sprinkles to the top to celebrate a birthday or celebration.
Room temperature ingredients: It’s always best if all ingredients are at room temperature so they combine well together.
Don’t over-mix: It’s ok if the patter is a little lumpy as it will create a rise and fluffier pancakes. It’s important to let the batter sit for at least 5 minutes.

HOW TO KEEP PANCAKES WARM

Keep cooked pancakes warm by transferring them to a baking sheet and place in the oven at 200 degrees F. This will just warm the pancakes, not cook them. Keep them in the oven until you are ready to serve. You could also cover the plate with foil but I always love the oven method better for warmer pancakes.

Pancake Topping Ideas

Since these pancakes are made with chocolate, I swap the maple syrup topping for chocolate syrup or hot fudge. These chocolate pancakes can be totally customized with your favorites! Some of my other favorite toppings are:

More chocolate chips: White chocolate, dark chocolate, milk chocolate or semi-sweet chocolate are all great options.
Chopped nuts
Peanut butter or peanut butter chips
Sliced bananas
Sprinkles
Honey
Strawberry sauce
Whipped cream
Shaved chocolate
Powdered sugar
Caramel sauce
Chocolate ganache

leftovers & storage

How to store leftover pancakes? Store Chocolate Chocolate Chip Pancakes in an airtight container, on a plate covered with plastic wrap or you can put them in a zip-lock bag for up to 4-5 days. Warm them in a microwave or toaster oven.

How to freeze pancakes? Store cooled pancakes in an airtight container or you can put them in a freezer safe zip-lock bag. Freeze for up to 1 month. Place frozen pancakes in the oven or toaster oven to warm.