Chocolate pancakes

Name: Chocolate pancakes
Total time: 25 minutes
Yield: 2
Cuisine: American
Ingredients: Wheat flour for baking - 130 g; Baking powder - 5 g; Cocoa powder - 30 g; Chicken egg - 60 g; Milk - 200 g; Cane sugar - 75 g

Cookinero 17 Mar 2025

4060

Chocolate pancakes are fluffy, flavorful pancakes with cocoa. Pancakes are a traditional national dessert of American and Canadian cuisine. In our recipe, we deviate a little from American traditions and do not add butter to the dough, but you can add it, making the pancakes more fluffy and tender.

How to cook Chocolate pancakes

Step 1

Prepare the dough: break the egg into a deep bowl, add sugar, baking powder, milk. Beat until the mixture becomes homogeneous and the sugar dissolves.

Step 2

Add flour and cocoa. Mix until smooth and lump-free.

Step 3

Heat a frying pan with vegetable oil. Put 2 tbsp of dough (=1 pancake) and fry for 2-3 minutes on each side. Do this with all the dough.

Chocolate pancakes - FAQ About Ingredients, Baking Time and Storage

Can I use a milk alternative in this chocolate pancake recipe?

Yes! Almond milk, oat milk, or soy milk can be substituted 1:1 for regular milk to make this recipe dairy-free or vegan-friendly (with additional substitutions like flax eggs).

How can I make these pancakes gluten-free?

Replace the all-purpose flour with a gluten-free flour blend (like almond flour or a 1:1 GF mix). Ensure your baking powder is also gluten-free, and mix well to avoid texture changes.

Can I make the batter ahead of time and refrigerate it?

Yes, store the batter in an airtight container for up to 24 hours. Stir gently before using, as it may thicken—add a splash of milk if needed.

How do I keep cooked pancakes warm while making the batch?

Place cooked pancakes on a baking sheet in a 200°F (95°C) oven. Cover loosely with foil to retain warmth without making them soggy.

Can I freeze leftover chocolate pancakes?

Absolutely! Freeze in a single layer on a tray, then transfer to a bag for up to 2 months. Reheat in a toaster or microwave from frozen.

How can I make these pancakes lower in sugar?

Reduce the sugar by half or swap it for a natural sweetener like mashed banana or maple syrup, adjusting liquid ingredients slightly if needed.

What’s the best way to reheat refrigerated pancakes?

Warm them in a dry skillet over medium heat for 1–2 minutes per side or microwave for 20–30 seconds for a quick fix.

Can I add mix-ins like chocolate chips or nuts to the batter?

Yes! Fold in ½ cup of chocolate chips, chopped nuts, or berries after mixing the batter for extra flavor and texture.

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