Chocolate Pancakes
July 14, 2009 by Culinary Cory
Filed under Breakfast & Brunch, Easy, Entertaining
Are these pancakes for breakfast or for dessert? How about both? Hard to decide isn’t it?
The idea of making chocolate pancakes was actually inspired by an outlet shopping trip just outside of the Pittsburgh area. I was sifting through a kitchen gadget store looking for anything I haven’t purchased yet when Brent found a box of chocolate pancake mix. The price was about $10 for the box. With a huff, I dismissed the cardboard packaging as child’s play and claimed I could make them better.
This recipe was actually first made over Memorial Day weekend when I hosted a brunch for about 15 people. Along with an assorted menu of baked donuts, vegetable frittata, ham and a Bloody Mary Bar, these pancakes were grilled with gusto under the clear blue sky. Saying my guests raved about them would be an understatement. They giggled, squealed, and even a tear or two came to a few eyes as two batches of batter were gobbled up in a flash.
Chocolate Pancakes
Adapted from Sharon123 on recipezaar.com1 cup flour
1/3 cup unsweetened cocoa powder
¼ cup sugar
½ tsp. baking powder
½ tsp. salt
1 cup milk
1 egg, slightly beaten
2 Tbl. butter, meltedCombine the flour, cocoa, sugar, baking powder and salt in a medium bowl. Lightly whisk in the milk, egg and butter into the dry mixture. Blend until just combined, and do not overmix.
Heat a griddle or flat fry pan over medium heat. Lightly coat the pan with cooking spray. Pour a ¼ sized cup of batter in the center of the pan. Cook for 30 seconds or until bubbles form in the batter. Flip and cook for an additional 20-30 seconds. Repeat until the batter is gone. Makes about 10 – 12 pancakes.
Authors Note: I have made this recipe several times since that faithful day. The original recipe calls for baking soda rather than baking powder. I found baking powder caused the pancakes to rise better. Also, to balance out the richness, I served them with Balsamic Strawberries on top.
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there’s only one way these could be any better – if they were with white chocolate chips. but with or without, still a nice treat.
I don’t eat very much chocolate, but when I get a craving (like I did just now) this will hit the spot. Can I use any good brand cocoa powder – can I use dutch processed cocoa powder as well?
Oh and Jackie, you can never have too much chocolate!
Cory, I love idea, nice play on chocolate dipped strawberries.
Peter, that’s a really cute idea. I never thought about it that way.
These look yummy! Would chocolate syrup and whipped cream be too much?
The chocolate pancakes were my favorite at your Memorial Day brunch… Carbs, chocolate, butter, and syrup: what could be better than that????
You’re killing me (I just cut out gluten and sugar). I thought you were trying to slim down?
Chocolate AND pancakes TOGETHER? Two of my favorite things. Makes sense to me! Thanks!
Beautiful simplicity in your stying Cory…
chocolat is my fave in anythiny and I’ll bet I can adapt this recipe to
a Gluten-free version.
Great and engaging post, my friend…!
Therese-Marie: I love keeping the styling simple because it seems to translate well online. I’ve come to realize my food, writing and photos are all about sharing “uncomplicated flavor”. I think that theme really has inspired and energized my desire to cook lately.
VeggieGirl: Thanks so much! I’m going to be inviting 6 friends for a dinner at my house soon. They are all vegetarians, and I’m look forward to the challenge.
I’ll let you know how it goes.
Love your inspiration for the recipe – a fun challenge!! And hey, I’d totally enjoy those for BOTH breakfast and dessert