Triple Chocolate Pancakes - If you're a pancake lover or a fan of all things chocolate, try these fluffy and chocolatey pancakes, piled high on a plate and drizzled with maple syrup. Top with some whipped cream or coconut whipped cream and serve - they're like dessert for breakfast.
These pancakes are like chocolate cupcakes in pancake form. Seriously good. Like dessert for breakfast.
I'll take a pancake any way you serve it, but if you add chocolate in three different forms I'm first in line. Even though I'm #teamsavory when it comes to breakfast. These triple chocolate pancakes are just that good.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
You've got options when serving these chocolatey pancakes. When I make these pancakes for my family, they pile theirs high and pour on the maple syrup and scoop on the whipped cream. For myself, I opt for just a scoop of fresh whipped cream and some Fluer de Sel, which I love with dark chocolate. My son frequently covers his pancakes in swipes of creamy peanut butter if you're thinking along those lines.
These pancakes are sweet enough on their own with two tablespoons of sugar in the batter and semi-sweet chocolate chips. For a less sweet version, try leaving the chocolate chips out, or go for my favorite 70% dark chocolate chunks. If you need them sweeter, serve them with syrup.
The 3 types of chocolate
I use Hershey's Special Dark Cocoa because I love it, it's dark and rich and brings such a great flavor to my baking. I also use Silk Dark Chocolate Almond Milk, along with the chocolate chips help make these triple chocolate pancakes off-the-charts chocolatey!
Ingredients
About the ingredients for this recipe. See the recipe card below for exact amounts.
- the dry ingredients: you'll need the basics like all-purpose flour, baking powder, and salt. You'll also need cocoa powder. I use Hershey's Dark Cocoa Powder but you can use regular cocoa powder instead. You can replace the cocoa with more flour if you don't want to use it. You'll also need semi-sweet chocolate chips. I like to use dark chocolate chunks something too.
- the wet ingredients: I only use two tablespoons of sugar in this recipe. You'll also need one egg and some melted and cooled butter, and vanilla extract. You'll also need dark chocolate almond or something similar. I like the Silk Dark Chocolate Almond Milk - it's got a great flavor.
- the toppings: You can top these pancakes with maple syrup and whipped cream, or you can try just butter and a pinch of Fleur de Sel. My son likes to spread peanut butter on his pancakes, so you could try that too. I think strawberries or raspberries would be good with these chocolate pancakes also.
Instructions
Prep Tips
- Melt and cool the butter
- I like to measure everything beforehand.
Make sure the butter is melted but cooled off. If the butter doesn't cool enough it'll turn into little solid flecks when it hits the cold liquid. It's not the end of the world but it doesn't incorporate as well.
Whisk together all of the wet ingredients in a small bowl or measuring cup. This is the butter, egg, vanilla extract, sugar, and chocolate almond milk.
Add the flour, cocoa powder, baking powder, and salt to a sieve. It's important to sift cocoa because it doesn't mix well with water and clumps will stay clumpy.
Sift the dry ingredients into a large mixing bowl.
Pour the wet ingredients into the dry ingredients.
Whisk together all of the ingredients.
Keep whisking until the ingredients are well mixed together.
Add the chocolate chips and mix them in.
Place batter by ¼ cup measures into a non-stick skillet. I like an ice cream scoop for this.
Cook the pancakes for a few minutes on the first side, until bubbles form and burst on top of the batter and the edges start to cook.
Flip and cook for another minute or two. Serve.
Top your chocolate pancakes with your favorite pancake syrup. We love maple syrup and fresh whipped cream. I think strawberries and raspberries would be great with these pancakes.
RECIPE TIP: Make sure to sift the flour and cocoa powder, especially the cocoa powder as it clumps up very easily and is usually clumpy in the container. Cocoa powder is hydrophobic, meaning it doesn't mix well with water. If you add clumpy cocoa to the liquid it will stay clumpy.
Substitutions
✔ This recipe is vegetarian
> Want just chocolate chip pancakes? Replace the cocoa with the same amount of flour and replace the chocolate almond milk with the same amount of plant milk or cow's milk.
Equipment
For this recipe, I like to use my large non-stick skillet by Carote. I always use a whisk, flipper, and a cookie or ice cream scoop. I find a cookie or ice cream scoop is the best way to scoop pancake batter and get even-sized pancakes every time.
Storage
Store the leftover pancakes in the fridge in a container with a lid, or wrapped in plastic wrap or a ziptop bag. Eat leftovers within a day for the best texture. Reheat either in a microwave or a frying pan.
Tips + FAQs
To make chocolate chip pancakes simply add chocolate chips to regular pancake batter.
I haven't tried this but a reader did have success with it and commented below, so it should work just fine. Check out his comment at the bottom of this page.
Recipe
Triple Chocolate Pancakes
Ingredients
- 1 cup all-purpose flour (120 grams)
- ¼ cup Hershey's Special Dark Cocoa
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate almond milk, (250 ml)
- 2 tablespoons granulated white sugar
- 1 large egg
- 2 tablespoons butter (melted and cooled)
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips (or dark chocolate chunks)
Instructions
- Combine dry ingredients: In a medium bowl, mix together the flour, sugar, baking powder, and salt. Sift in cocoa powder and mix.
- Combine wet ingredients: In a separate medium bowl, mix together the egg, almond milk, butter, and vanilla.
- Mix together: Pour wet ingredients into dry ingredients and mix just until combined. Don’t overmix. Stir in chocolate chips.
- Cook the pancakes: Heat an oiled pan over medium heat. Using a ¼ cup ladle or scoop, pour batter into the pan. Cook for 2 or 3 minutes on the first side, or until bubbles start to pop and the edges look cooked. Flip the pancakes and cook for about a minute on the other side.
- Serve the Pancakes: Serve the pancakes hot with your favorite toppings, such as maple syrup, butter, or freshly whipped cream.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
SHARE THIS RECIPE
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @pipercooksblog on Instagram.
Originally posted on February 19, 2016, and updated on October 31, 2022, for clearer recipe information, nutrition, photos, and a video tutorial.
Photography note: This is the original photography for this recipe. I like to keep a photo in an updated blog post to see what I've learned over the years.
Jeff Winett
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!
pipercooks
Glad you enjoyed the recipe and thank you for your comment! 🙂