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Chocolate Pancakes

Chocolate Pancakes
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Quick and fluffy chocolate pancakes that melt in your mouth, combining rich cocoa flavor with a light, airy texture. Perfect for a speedy breakfast using simple pantry staples, customizable for various dietary needs including vegan and gluten-free options.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup milk (or almond/oat milk for vegan option)
  • 1 large egg (or flax/chia egg substitute for vegan option)
  • 2 tablespoons melted butter (or vegan butter for vegan option)
  • 1 teaspoon vanilla extract

Optional Add-ins and Toppings

  • Mini chocolate chips (fold into batter for extra chocolate bursts)
  • Cinnamon or chili powder (for spiced chocolate variation)
  • 1 ripe banana, mashed (for banana boost)
  • Fresh berries, powdered sugar, maple syrup (for serving)

Instructions

  1. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, sugar, and salt. Sifting helps avoid lumps and aerates the mixture, setting the stage for fluffy pancakes.
  2. Combine the Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract. Mixing these first ensures the wet ingredients are well incorporated before adding to the dry stuff.
  3. Gently Fold the Batter: Pour the wet mixture into the dry ingredients and fold gently until just combined. The batter will be slightly lumpy, which is great—overmixing can make pancakes tough instead of fluffy. Optionally fold in chocolate chips or mashed banana here.
  4. Preheat and Grease Your Pan: Set a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Consistent heat is key for cooking pancakes evenly.
  5. Cook the Pancakes: Pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 1-2 minutes.
  6. Serve Warm and Enjoy: Stack the warm chocolate pancakes on a plate, ready to be topped with fresh berries, syrup, or enjoyed as is.

Notes

  • Use room temperature ingredients to ensure batter comes together smoothly and cooks evenly.
  • Do not overmix the batter; lumps are okay and prevent dense pancakes.
  • Test your pan temperature with a small pancake before cooking the whole batch.
  • Use unsweetened cocoa powder for a richer chocolate flavor without added sugar.
  • Keep pancakes warm in a low oven (about 200°F) while cooking the rest.
  • For vegan option: swap milk with almond/oat milk and egg with a flax or chia egg substitute.
  • For gluten-free version: use a gluten-free flour blend suitable for baking.

Nutrition

Keywords: chocolate pancakes, fluffy pancakes, quick breakfast, vegan pancakes, gluten free pancakes, chocolate breakfast

Find it online: https://eazyum.com/chocolate-pancakes/