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Chocolate Pancakes

Amy Palanjian
The optional Berry Yogurt Spread is a delicious (and protein-packed) variation to maple syrup. Make it the day before or start it before you start the pancakes so the berries have a chance to cool. You can also simplify and warm the berries and serve them as a sauce over the pancakes, skipping the yogurt.
5 from 5 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4
Calories 251 kcal


Chocolate Pancakes

  • 1 cup whole-wheat flour
  • 1/4 cup cocoa powder (sifted to remove lumps)
  • 2 teaspoons baking powder
  • 1 cup milk (dairy or unsweetened plain nondairy)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • 2 eggs, lightly beaten
  • 2 tablespoons melted butter or neutral oil
  • Neutral oil or butter (as needed for cooking)
  • Berry Yogurt Spread recipe below, optional

Berry Yogurt Spread

  • 2 cups blueberries
  • 1/4 cup whole milk plain or vanilla yogurt


Chocolate Pancakes

  • Mix the flour, cocoa powder, and baking powder together in a medium bowl.
  • Whisk in the milk, maple syrup, vanilla, eggs, and melted butter in a separate bowl. The batter should be fairly thin and should fall easily off of a spoon easily.
  • 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 oven. Cook the rest of the batter.
  • Serve warm with Berry Yogurt Spread—or maple syrup or nut butter.

Berry Yogurt Spread

  • Place the 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 the yogurt and serve with the pancakes.


  • To Store: Let any extras cool fully and store them in a airtight storage container or freezer bag in the fridge or freezer for later use. Warm in 15-30 second intervals in the microwave until thawed, if frozen, and warm.
  • 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.
  • 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.


Calories: 251kcalCarbohydrates: 32gProtein: 10gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 103mgSodium: 322mgPotassium: 317mgFiber: 5gSugar: 7gVitamin A: 395IUCalcium: 223mgIron: 2mg
Keyword chocolate pancakes
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!