Chocolate Pancakes

These are not your average chocolate pancakes. Cocoa powder, ripe banana, and chunks of dark chocolate go into every batch, finished with a homemade chocolate drizzle that makes them impossible to resist.

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The chocolate pancakes we make on repeat

When Jackie needs a pick-me-up, these are what I make. I started with plain chocolate, added pecans, and then one morning folded in some ripe banana and chunks of dark chocolate. That was the version that stuck. Rich but not too sweet, fluffy but substantial, these hit the right balance every time.

The banana is what makes them different from every other chocolate pancake recipe. It adds natural sweetness and moisture without making the batter heavy, and it means you can dial back the sugar without losing anything. The homemade chocolate drizzle is non-negotiable. Like our Skillet German Pancakes, and Peach Pancakes, this is a weekend breakfast worth getting out of bed for.

What you'll need

• All-purpose flour: substitute 1:1 gluten free flour if needed
• Cocoa powder: unsweetened natural for balanced flavor. Dutch process gives a deeper, darker taste.
• Dark chocolate: chopped into chunks at 60% to 70% cacao. This is what makes these triple chocolate.
• Ripe bananas: the riper the better. Natural sweetness and moisture without weighing down the batter.
• Buttermilk or milk: whole milk works perfectly. Buttermilk gives an even fluffier result.
• Dark chocolate and cocoa powder (for the syrup): combined with milk for a pourable drizzle that sets the whole dish apart.

👉 See recipe card below for exact quantities.

From bowl to griddle

1. Mix the dry ingredients. Combine flour, cocoa powder, baking powder, sugar, and salt in a medium bowl.
2. Whisk the wet ingredients. In a separate bowl, combine melted butter, milk, vanilla, and egg until smooth.
3. Combine. Pour the wet ingredients into the dry and stir until just moistened. Don't overmix. The batter should be lumpy.
4. Rest the batter. Let it sit for 5 to 10 minutes while you heat the skillet. This is what gives you a better rise.
5. Cook. Heat a nonstick skillet over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake. Gently press banana slices and chocolate chunks into the top of each one.
6. Flip. When the edges pull away and the bubbles form on top, flip and cook for another 1 to 2 minutes..
7. Make the syrup. Combine chocolate and milk in a microwave safe bowl. Microwave for 30 seconds, then stir in 1 tablespoon cocoa powder until smooth and pourable.
8. Serve. Stack the pancakes and drizzle generously with warm chocolate syrup.

Make ahead and storage

• Make ahead: the batter can be made up to a day in advance and refrigerated. Give it a gentle stir before cooking as it may thicken slightly overnight.
• Store: refrigerate leftover pancakes in an airtight container for up to 2 days.
• Reheat: warm in a skillet or toaster oven for best results. Avoid the microwave. It makes pancakes rubbery.
• Freeze: let pancakes cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 2 months. Reheat straight from frozen in a toaster oven.