Chocolate Pancakes

Chocolate Pancakes are more of a love language than a guilty pleasure at our house, especially after a stressful week. When I sensed Jackie needed a pick-me-up, I started experimenting. Plain chocolate was good, chocolate with pecans even better... but once I folded in some ripe banana and chunks of dark chocolate, I knew we had something special. Rich but not too sweet, fluffy yet indulgent, these pancakes strike the perfect balance.

I served them with a drizzle of dark chocolate syrup and a side of her favorite TV show, CBS Sunday Morning, and that smile said it all. We couldn't stop snacking on leftovers. Whether you make them for breakfast, brunch or dessert, this chocolate pancake recipe is a surefire crowd-pleaser.

Looking for more? Try our Skillet German Pancakes, French Crepes, or Peach Pancakes.

Ingredients

for the pancakes:

• AP FLOUR: all-purpose flour
• COCOA POWDER: unsweetened, natural cocoa powder
• SUGAR: granulated sugar
• BAKING POWDER: baking powder makes the pancakes light and fluffy
• SALT: kosher salt or sea salt
• MILK: whole milk, skim milk, or nut milk
• EGG: large or extra large egg
• BANANAS: ripe bananas add sweetness
• VANILLA: pure vanilla extract
• BUTTER: salted or unsalted butter, melted
• DARK CHOCOLATE dark chocolate, roughly chopped (we like 60% to 70% cacao)
• BUTTER or OIL: for cooking

for the chocolate syrup:

• COCOA POWDER: unsweetened, natural cocoa powder
• DARK CHOCOLATE dark chocolate, roughly chopped (we like 60% to 70% cacao)
• MILK: whole milk, skim milk, or nut milk

Instructions

1. Mix the dry stuff: in a mixing bowl, stir together flour, cocoa powder, baking powder, sugar, and salt.
2. Whisk the wet ingredients: In a separate bowl, combine the melted butter, milk, vanilla extract, and egg. Stir until smooth.
3. Combine wet and dry: pour the wet ingredients into the dry and stir until just moistened. Don't over mix-the batter should be lumpy.
4. Heat your skillet: warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Scoop and top: pour about ¼ cup of batter into the pan for each pancake. While they cook, gently press sliced bananas and chocolate chunks into the top of each one.
6. Flip and finish: when the edges pull away and the bubbles start to form, flip the pancakes. Cook for another 1-2 minutes, until fluffy and cooked through.
7. Make the chocolate syrup: in a microwave-safe bowl, combine 5 oz. chocolate pieces and ½ cup milk. Microwave for 30 seconds, then stirl in 1 tablespoon cocoa powder until smooth and pourable.
8. Serve warm: stack pancakes high and drizzle with warm chocolate syrup. Add extra banana slices, a dusting of powdered sugar, or sliced nuts.

Variations and Substitutions

• Gluten-free: substitute 1:1 gluten free flour blend. Be sure not to overmix the batter, and let it rest for a few minutes to help the texture.
• Dairy-free: use almond milk, oat milk, or your favorite non-dairy alternative. Swap the butter for melted coconut oil or a vegan butter substitute.
• No banana: simply skip the banana slices if you're not a fan. The pancakes will still be rich and chocolatey, just slightly less sweet.
• Mocha pancakes: add a ½ teaspoon of instant espresso powder to the dry ingredients to give the pancakes a subtle coffee flavor.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet or toaster oven for best results.
• Freeze: let pancakes cool completely, then freeze them in a si