So you might there’s nothing magical about chocolate pancakes, but these are truly special. This recipe is the result of many trials and experiments. I first made these for Mother’s Day; they have been a hit ever since.

For the ingredients you will need:

1 ⅓ cups (185g) all-purpose flour

¼ cup (25g) cocoa powder (preferably Dutch-processed)

2 teaspoons baking powder

¼ teaspoon salt

2 eggs

1/2 cup (65g) granulated sugar

1 cup (240 ml) whole milk

3 tablespoons canola or vegetable oil (or 45g melted butter)

1 teaspoon pure vanilla extract

½ cup (85g) chocolate chips or chunks

Butter or oil, for cooking

For toppings(Optional):

  • Velvety Chocolate Syrup (e.g., Hershey’s)
  • Rich Full-fat Cream

Instructions:

  1. Preheat Griddle or Pan:
    • Preheat a griddle or large non-stick pan over medium heat. Lightly grease with butter or oil.
  2. Mix Dry Ingredients:
    • In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  3. Prepare Wet Ingredients:
    • In another bowl, whisk together the eggs and granulated sugar until well combined and slightly frothy.
    • Add in the whole milk, canola oil (or melted butter), and vanilla extract. Mix until smooth.
  4. Combine Wet and Dry Ingredients:
    • Gently pour the wet ingredients into the dry ingredients, stirring until just combined. (It can be a little lumpy, that’s ok!)
    • Fold in the chocolate chips or chunks until evenly distributed throughout the batter.
  5. Cook Pancakes:
    • Once the griddle or pan is warmed, ladle about 1/4 cup of batter onto the cooking surface for each pancake.
    • Cook until bubbles show on the surface of the pancake and the edges are cooked(Approximately 2-3 minutes)
    • Flip the pancakes(Try not to break them, remember practice makes perfect!) and cook for an additional 1-2 minutes, or until cooked through.
    • Transfer the cooked pancakes to a plate and cover with foil to keep warm while preparing the remaining batter. Repeat until all the batter is used.
  6. Whip Cream(Optional but definitely recommended):
    • If desired, whip up some heavy cream with a hand mixer until stiff peaks form for an extra touch of indulgence.
  7. Serve:
    • Assemble the chocolate pancakes on serving plates.
    • Adorn them generously with velvety chocolate syrup.
    • Pro Tip: If you have made whipped cream, stack them with whipped cream and chocolate sauce in between the layers.