Favorite Chocolate Pancakes

These Chocolate Pancakes are both easy and flavorful, with just a hint of cocoa flavor. See the Notes at the end for variations and serving suggestions.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 251kcal

Author Amy Palanjian

Equipment

Ingredients

1¼ cup whole wheat flour
¼ cup cocoa powder (sifted to remove lumps)
2 tablespoons sugar (or maple syrup)
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk (dairy or unsweetened plain nondairy)
1 teaspoon vanilla
2 eggs, lightly beaten
2 tablespoons melted butter or neutral oil
Neutral oil or butter (as needed for cooking)
Maple syrup, berries, Berry-Yogurt Sauce, or other desired toppings (optional for serving)

US Customary - Metric

Instructions

Mix the flour, cocoa powder, sugar, baking powder, and salt together in a medium bowl.
Whisk in the milk, vanilla, eggs, and melted butter in a separate bowl. The batter should be fairly thin and should fall easily off a spoon.
Heat a nonstick or cast-iron pan over medium heat. Grease with nonstick spray or butter. Drop batter by 1/4 cup portions (or bigger or smaller, depending on your preference). To make hearts, make a "V" shape with the batter and spread into a heart until about 1/4 inch thick. Cook until edges are set and you see small bubbles, about 2 minutes.
Flip carefully and cook through on the other side, about 2 minutes more. Serve, or place cooked pancakes onto a baking sheet and keep warm in a 225-degree-F oven. Cook the rest of the batter.
Serve warm with Berry Yogurt Spread—or maple syrup or nut butter. (These are best with a topping as they are not very sweet on their own.)

Video

Notes

To Store: Let any extras cool fully, and store them in an airtight storage container or freezer bag in the fridge or freezer for later use. Warm in 15- to 30-second intervals in the microwave until thawed, if frozen, and warm.
Berry Topping: This is a delicious (and protein-packed) alternative to maple syrup. Make it the day before or start it before you start the pancakes so the berries have a chance to cool. Place 2 cups blueberries into a small saucepan. Warm on low, stirring occasionally, until thawed and starting to break down and release their juices, about 15 minutes. Remove from heat and let cool. Stir together with 1/4 cup whole-milk plain yogurt. Serve with the pancakes.
Gluten-free: Use gluten-free flour blend in place of the whole wheat flour.
Dairy-free: Use oil instead of butter and a favorite nondairy milk.
Egg-free: Use a store bought egg replacer like the one from Bob's Red Mill.
Cocoa powder has a tendency to be lumpy and those lumps are a little hard to get out without overworking the batter. By placing the cocoa powder through a fine-mesh sieve, you can get the lumps out to make a better overall batter.
You can also top with maple syrup, nut butter, applesauce, or yogurt.
Add up to 1/4 cup sugar for more sweetness in these.

Nutrition