Want to know how to make chocolate pancakes at home? All the tips you’ll need for easy chocolate chip filled, chocolate pancakes from scratch, including a simple pantry stable chocolate pancake mix. So quick, so easy, so chocolatey.
195gplain flour (all purpose flour)(5.3oz / 1 ½ cups)
⅓cupmilk powder(45g / 1.6oz) (notes 3)
⅓cupdutched cocoa powder(40g / 1.4oz)
2tablespoonssugar(notes 1)
2tablespoonscornflour (cornstarch)(notes 1)
2 ½teaspoonsbaking powder
1teaspoonvanilla sugar, optional(notes 3)
½teaspoonsalt
¼cupdark chocolate chips
TO TURN IT INTO PANCAKES
2tablespoonsvegetable oil
1 ½cupswater(notes 3)
For best results, always weigh ingredients where a weight is provided
Equipment
Medium mixing bowl
Medium ice cream scoop or ¼ cup measure.
Large non-stick frying pan or skillet
Egg flip or large spatula.
Large mason jar, if gifting.
Instructions
FOR THE CHOCOLATE PANCAKE MIX
In a medium bowl whisk together the pancake mix ingredients (making sure the cocoa is sifted in) – this is everything but the oil and water.
At this point you can store the pancake mix in a large jar – at least 1 litre (1 quart or ¼ gallon) – with a wide mouth and airtight lid for 6-8 months.
TO MAKE THE PANCAKES
Add the oil and water to the pancake mix - either to the bowl and whisk together or into the jar and give it a good shake.
Heat a non-stick pan over medium-high heat and drizzle ½ to 1 teaspoon of oil in.
When the oil is hot and liquidy, turn the heat down to low-medium heat.
Use a ¼ cup measure or medium ice cream scoop to scoop out the batter and drop into the pan (a 30cm / 12 inch pan can fit 3 pancakes at a time).
Use the spatula to gently swirl and nudge the batter into a 10cm / 4 inch circle.
Let the pancakes cook for 3-4 minutes until bubbles have popped on the surface and the surface looks dry, then flip over and cook a further minute on the other side to seal.
Transfer to plate and cover the stack with a clean tea towel while you cook the rest.
Serve your cooked pancakes with whipped cream and maple, caramel or chocolate syrup and some fresh berries.
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Notes
I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Gifting or not? If you aren't gifting the pancake mixture, you can just make it all in a mixing bowl. Swap the milk powder and water for 1 ½ cups of milk and swap the vanilla sugar for vanilla extract.
Type of pans: I like to use a non-stick frying pan for cooking pancakes - I just always get the best results that way. You can use a regular pan, skillet or griddle but you may need to add a little more oil to the surface to stop them sticking.
Storage: Cooked pancakes can be stored in an airtight container, in the refrigerator for 3-4 days or in the freezer for up to 2 months. They can be reheated in a pan on the stove or in the oven.
Chocolate syrup: You can use this Homemade Chocolate Sauce or a store-bought version. The one shown in the photos is a combination of ½ cup dark chocolate (finely chopped), ½ cup cream heated in a saucepan to simmer point and 2 tablespoons golden syrup all stirred together to a thick, glossy sauce.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.