Cake-y, chocolate-y, piled high triple chocolate pancakes!

Stack of triple chocolate pancakes, rich and delicious



These pancakes are like a chocolate cupcake in pancake form.  Seriously good. Like dessert for breakfast.
My kids love dessert for breakfast… haha  So does my husband.  I am the only one without a sweet tooth in my house!

So while they piled theirs high with maple syrup and whipped cream, I opted for just a small scoop of fresh whipped cream. And Fluer de Sel – so good with dark chocolate.

The pancakes are sweet enough on their own with the chocolate chips in there.  For a less sweet version, try leaving the chocolate chips out. I might try that next time.


Stack of triple chocolate pancakes, rich and delicious

I used Hershey’s Special Dark Cocoa (which I actually have to buy across the border because I can never find it at home), because I love it.  The Dark Chocolate Almond Milk, along with the chocolate chips help make these triple chocolate pancakes off the charts chocolate-y!

Share a photo with me if you make them, my info is below the recipe, and pin it on Pinterest if you make them and love them!
Triple chocolate pancakes PiperCooks
5 from 1 vote


Cake-y, chocolate-y, piled high pancakes
Course Breakfast
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 (1/4 cup) pancakes
Author pipercooks


  • 120 grams all-purpose flour, about 1 cup
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup Hershey's Special Dark Cocoa
  • 1 large egg
  • 250 ml dark chocolate almond milk, 1 cup
  • 2 tablespoons butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • ½ cup semi-sweet chocolate chips


  1. In a medium bowl, mix together the flour, sugar, baking powder and salt. Sift in cocoa powder and mix.
  2. In a separate medium bowl, mix together the egg, almond milk, butter and vanilla.
  3. Pour wet ingredients into dry ingredients and mix just until combined. Don’t overmix. Stir in chocolate chips.
  4. Heat an oiled cast iron pan over medium heat. Using a 1/4 cup ladle or scoop, pour batter into pan. Cook for about 2 or 3 minutes, or until bubbles start to pop and edges look cooked. Carefully flip and cook for about one minute on the other side.
  5. Serve Immediately. Top with desired toppings, such as maple syrup, fleur de sel, or freshly whipped cream


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  • I hope I haven’t posted twice. Below is what I had written, but I don’t think it went through.

    You’ve given me a new “heirloom” recipe that will be made many times in the future. Thank you for this. I used “mini” chocolate chips, and for the liquid, I just felt like trying chocolate milk….hope I haven’t cheated on you 🙂 Just loved these pancakes. For a brief moment, I even thought to use Hershey’s chocolate syrup for serving, but thought maybe this would be overkill. Maple syrup was great on these. Thank you for listing weights, as this is how I roll!

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