I whipped up fluffy Chocolate Buttermilk Pancakes that are thick and studded with melty chocolate, and they might be the sweetest reason to get out of bed.

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I wasn’t planning to make anything wild this morning, yet The Most Amazing Chocolate Pancakes happened. I fold unsweetened cocoa powder into a batter that somehow stays thick but still light, and I call them Chocolate Buttermilk Pancakes because a splash of buttermilk wakes the flavor up.

They come out tall, with pockets of molten chocolate that make you stop mid bite and wonder why pancakes ever got boring. I’ll warn you though, these are dangerously simple, and once you try them youll be plotting your next lazy morning around this stack.

Ingredients

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All purpose flour gives structure, carbs and some protein, but not much fiber.
Unsweetened cocoa brings bitter chocolate flavor, antioxidants, and a little fiber.
Granulated sugar sweetens heavily, adds carbs and quick energy, no real nutrients.
Milk adds richness, calcium and protein; buttermilk makes pancakes tangy and tender.
Eggs bind, bring protein and moisture, make pancakes fluffy and hold together.
Melted butter gives rich flavor, fat for tenderness and helps browning.
Chocolate chips add pockets of melty sweet chocolate and extra calories, pure joy.

Ingredient Quantities

1 1/4 cups (160 g) all-purpose flour

1/3 cup (35 g) unsweetened cocoa powder

2 tbsp (25 g) granulated sugar

1 tbsp baking powder

1/4 tsp fine sea salt

1 cup (240 ml) whole milk or buttermilk whichever you’ve got

1 large egg, lightly beaten

3 tbsp (45 g) unsalted butter, melted

1 tsp vanilla extract

1/2 cup (90 g) chocolate chips semisweet or milk whichever you prefer

Extra butter or neutral oil for cooking (optional)

Maple syrup or powdered sugar for serving (optional)

How to Make this

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1. In a large bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1/3 cup (35 g) unsweetened cocoa powder, 2 tbsp (25 g) granulated sugar, 1 tbsp baking powder and 1/4 tsp fine sea salt until evenly mixed; sifting the cocoa helps avoid lumps.

2. In a separate bowl whisk 1 cup (240 ml) whole milk or buttermilk, 1 large egg (lightly beaten), 3 tbsp (45 g) melted unsalted butter and 1 tsp vanilla until smooth.

3. Pour the wet mixture into the dry and gently stir with a spatula or whisk until just combined; its ok to have a few small lumps, dont overmix or the pancakes will get tough.

4. Fold in 1/2 cup (90 g) chocolate chips, reserving a few to sprinkle on top of the batter in the pan for extra melty pockets.

5. Let the batter rest 5 minutes so the baking powder wakes up and the batter thickens; if it seems too thick add a splash of milk, if too thin add a tablespoon of flour.

6. Heat a nonstick skillet or griddle over medium low heat and brush lightly with extra butter or a neutral oil. A drop of water should sizzle gently but not vanish instantly.

7. Using a 1/4 cup measure, pour batter into the pan leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until cooked through and springy.

8. If you want extra tall, evenly cooked pancakes, cover the pan for 30 to 60 seconds after flipping to trap heat; lower the heat if they brown too fast before cooking inside.

9. Keep finished pancakes warm on a tray in a 200 F (90 C) oven while you finish the batch. Serve stacked with maple syrup or a dusting of powdered sugar and extra butter if you like. Leftovers keep in the fridge for a couple days, reheat gently in a skillet or microwave.

Equipment Needed

1. Large mixing bowl for the dry ingredients, you’ll need space to whisk
2. Medium bowl for the wet mix, easy to pour from
3. Whisk (or fork if you’re lazy)
4. Rubber spatula or wooden spoon to fold and scrape the bowl
5. Fine mesh sieve or sifter to sift the cocoa and avoid lumps
6. Measuring cups and spoons, including a 1/4 cup measure
7. Nonstick skillet or griddle for cooking the pancakes
8. Heatproof turner or spatula for flipping
9. Baking sheet or ovenproof tray and a wire rack to keep pancakes warm

FAQ

Q: Can I swap the whole milk for something else?

A: Yep, use buttermilk if you got it for tang and extra fluff. No buttermilk? Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let it sit 5 minutes and use that. Plant milks work too but the pancakes will be a bit less rich.

Q: My batter is too thick or too thin, what do I do?

A: If it’s too thick add a splash of milk, a tablespoon at a time until it drops off a spoon. If too thin add a tablespoon of flour at a time. Don’t overdo it, you want a pourable but slightly thick batter.

Q: How do I keep the pancakes super fluffy?

A: Don’t overmix, stop when the dry bits are mostly gone, a few lumps are ok. Let the batter rest 5 to 10 minutes so the baking powder wakes up. Cook on medium heat and only flip once bubbles form and edges look set.

Q: The chocolate chips always sink to the bottom, any trick?

A: Toss the chips in a teaspoon of flour before adding them, or use slightly frozen chips and drop them onto the batter on the griddle instead of stirring them in. That helps them stay in the pancakes.

Q: What’s the best pan temperature and how do I know when to flip?

A: Medium heat is ideal. If you have a thermometer aim for about 350°F on the cooking surface. Flip when bubbles form across the surface and the edges look set, then cook another 1 to 2 minutes.

Q: Can I make these ahead or freeze them?

A: Yes, cool completely, layer with parchment and freeze in a zip bag. Reheat in a toaster oven or regular oven at 350°F for 8 to 10 minutes, or microwave for 30 to 60 seconds. They’re best fresh though.

The Most Amazing Chocolate Pancakes Recipe Substitutions and Variations

All-purpose flour: swap with a 1-to-1 gluten-free flour blend (use the same weight, 160 g) and add 1/4 tsp xanthan gum if the blend doesn’t already have it; or use whole wheat pastry flour 1:1, pancakes will be a bit denser so add 1 tbsp extra milk if batter seems thick.
Whole milk/buttermilk: use unsweetened plant milk (oat, soy, or almond) 1:1; to mimic buttermilk, stir 1 tbsp white vinegar or lemon juice into 1 cup milk and let sit 5 minutes before using.
Large egg: for a vegan or allergy swap use a flax “egg” 1 tbsp ground flaxseed + 3 tbsp water, whisk and rest 5 minutes until gelled; it binds well but gives a slightly nutty taste.
Melted unsalted butter: replace with a neutral oil (canola, vegetable) or melted coconut oil 1:1 by volume; for lower fat try unsweetened applesauce 1:1, just cut about 1 tbsp sugar if you want less sweetness.

Pro Tips

– Let the batter rest for about five minutes so the baking powder wakes up, its the easiest trick to fluffier pancakes. If it looks too thick add a splash of milk, too thin add a tablespoon of flour, but dont overdo it.

– Preheat the pan on medium low until a drop of water sizzles gently but doesnt vanish instantly. Pancakes that brown too fast mean the pan is too hot, lower the heat fast. Flip only once when bubbles form and the edges look set, flipping over and over makes them dense.

– Use room temperature milk and egg, and let your melted butter cool a little before mixing so it doesnt scramble the egg. Sifting the cocoa powder first saves you from gritty lumps, but if you skip it, whisk like crazy.

– For deeper chocolate flavor try a tiny pinch of instant espresso powder or a splash of strong coffee in the batter, and use chunks or larger chips instead of tiny bits for gooey melty pockets. Keep finished pancakes warm on a tray in a low oven while you finish the batch so they stay tall and not soggy.

The Most Amazing Chocolate Pancakes Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I whipped up fluffy Chocolate Buttermilk Pancakes that are thick and studded with melty chocolate, and they might be the sweetest reason to get out of bed.

Servings

servings

Calories

219

kcal

Equipment: 1. Large mixing bowl for the dry ingredients, you’ll need space to whisk
2. Medium bowl for the wet mix, easy to pour from
3. Whisk (or fork if you’re lazy)
4. Rubber spatula or wooden spoon to fold and scrape the bowl
5. Fine mesh sieve or sifter to sift the cocoa and avoid lumps
6. Measuring cups and spoons, including a 1/4 cup measure
7. Nonstick skillet or griddle for cooking the pancakes
8. Heatproof turner or spatula for flipping
9. Baking sheet or ovenproof tray and a wire rack to keep pancakes warm

Ingredients

1 1/4 cups (160 g) all-purpose flour
1/3 cup (35 g) unsweetened cocoa powder
2 tbsp (25 g) granulated sugar
1 tbsp baking powder
1/4 tsp fine sea salt
1 cup (240 ml) whole milk or buttermilk whichever you've got
1 large egg, lightly beaten
3 tbsp (45 g) unsalted butter, melted
1 tsp vanilla extract
1/2 cup (90 g) chocolate chips semisweet or milk whichever you prefer
Extra butter or neutral oil for cooking (optional)
Maple syrup or powdered sugar for serving (optional)

Directions

In a large bowl whisk together 1 1/4 cups (160 g) all purpose flour, 1/3 cup (35 g) unsweetened cocoa powder, 2 tbsp (25 g) granulated sugar, 1 tbsp baking powder and 1/4 tsp fine sea salt until evenly mixed; sifting the cocoa helps avoid lumps.
In a separate bowl whisk 1 cup (240 ml) whole milk or buttermilk, 1 large egg (lightly beaten), 3 tbsp (45 g) melted unsalted butter and 1 tsp vanilla until smooth.
Pour the wet mixture into the dry and gently stir with a spatula or whisk until just combined; its ok to have a few small lumps, dont overmix or the pancakes will get tough.
Fold in 1/2 cup (90 g) chocolate chips, reserving a few to sprinkle on top of the batter in the pan for extra melty pockets.
Let the batter rest 5 minutes so the baking powder wakes up and the batter thickens; if it seems too thick add a splash of milk, if too thin add a tablespoon of flour.
Heat a nonstick skillet or griddle over medium low heat and brush lightly with extra butter or a neutral oil. A drop of water should sizzle gently but not vanish instantly.
Using a 1/4 cup measure, pour batter into the pan leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more until cooked through and springy.
If you want extra tall, evenly cooked pancakes, cover the pan for 30 to 60 seconds after flipping to trap heat; lower the heat if they brown too fast before cooking inside.
Keep finished pancakes warm on a tray in a 200 F (90 C) oven while you finish the batch. Serve stacked with maple syrup or a dusting of powdered sugar and extra butter if you like. Leftovers keep in the fridge for a couple days, reheat gently in a skillet or microwave.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.