These Chocolate Pancakes are about to become your go-to breakfast food! Ready in just 15 minutes with only 5 minutes of prep and 4 ingredients, they’re simple, satisfying, and made with natural sweeteners. Light on calories and big on chocolate flavour, they’re perfect for a regular morning treat.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chocolate Pancakes
- Substitutions
- Variations
- How to make Chocolate Pancakes
- Leftovers
- Recipe FAQs
- More Pancake recipes
- You might also like
- Rate it…
- Chocolate Pancakes Recipe
Why this recipe works
Chocolate and pancakes are a classic pairing. This batter keeps things simple: a few wholesome ingredients deliver a chocolatey, tender pancake without complicated steps. Using cacao or unsweetened cocoa creates rich flavour without excess refined sugar, and maple syrup adds a natural sweetness.
These pancakes are versatile: serve them with melted butter, warm maple syrup, fresh berries or a dollop of yogurt. They’re also inexpensive compared with pre-made mixes and easy to adapt—add a scoop of protein powder or some ground seeds for extra nutrition and staying power.
Ingredients to make Chocolate Pancakes
- Self-Rising Flour – I used gluten-free self-rising flour, but regular white or whole wheat self-rising flour also works. If you don’t have self-rising flour, see notes below for a quick substitute.
- Cacao Powder – provides the chocolate flavour. Unsweetened cocoa or Dutch-processed cocoa can be swapped in if you prefer.
- Milk – almond milk keeps this recipe vegan; any unsweetened non-dairy milk or dairy milk is fine.
- Maple Syrup – a natural liquid sweetener that blends into the batter.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Cacao/Cocoa: Use unsweetened cocoa powder or Dutch-processed cocoa if you don’t have cacao powder.
- Flour: Swap self-rising flour for a homemade mix of plain flour plus baking powder and salt (1 cup flour + 1½ tsp baking powder + ¼ tsp salt).
- Milk: Any plant or dairy milk will work—adjust quantity slightly to reach the right batter consistency.
- Sweetener: Honey or agave can be used in place of maple syrup if preferred.
Variations
- Deluxe: Top with mixed berries, a spoonful of yogurt or a dusting of powdered sugar for a café-style stack.
- Kid friendly: Add chocolate chips to the batter or let kids choose toppings like whipped cream, chocolate sauce or fruit for a fun breakfast.
- Protein boost: Stir in a scoop of neutral or chocolate protein powder for a heartier meal.
- Waffles: Use the batter in a waffle iron for quick chocolate waffles.
How to make Chocolate Pancakes
Step 1: In a bowl, whisk together the self-rising flour and cacao powder until evenly combined.
Step 2: Add the milk and maple syrup to the dry mix. Stir or whisk until smooth, adding a little more milk if the batter seems too thick. Let the batter rest for 5 minutes while you heat a large skillet over medium and grease lightly with cooking spray, oil, or butter.
Step 3: Scoop about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface, then flip and cook 1–2 minutes more until cooked through.
Step 4: Serve warm with fresh strawberries and a drizzle of maple syrup, or your favourite toppings.
Hint: Use cookie cutters on the pan to make fun shapes for children or themed breakfasts.
Leftovers
Store leftover pancakes in an airtight container in the refrigerator for up to a week. Reheat in a toaster, toaster oven, or microwave. Pancakes also freeze well—stack with parchment between layers and keep in a sealed container for a couple of months. Defrost in the fridge before reheating.
Recipe FAQs
Yes. This recipe works without eggs; the flour and milk bind the batter and produce tender pancakes. If you want extra lift or richness, add a tablespoon of oil or a flax egg.
Use cacao powder and maple syrup as described, choose wholegrain or higher-fibre flour, and add ground flaxseed, chia or a scoop of protein powder for extra fibre and protein.
More Pancake recipes
- Banana Oat Pancakes
- Gluten Free Pancakes
- Banana Pancakes
- Gluten Free Crepes
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Rate it…
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Chocolate Pancakes
Ingredients
- 130 g self-rising flour, (I used gluten-free)
- 30 g cacao powder, (can also use cocoa powder)
- 180 ml milk, (I used almond)
- 70 ml maple syrup
- Fresh strawberries, for garnish, optional
Instructions
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Combine the self-rising flour and cacao powder in a bowl.
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Add the milk and maple syrup, stirring until smooth. Adjust milk to reach desired batter consistency. Let rest for 5 minutes while heating a skillet over medium and greasing it lightly.
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Scoop about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form, then flip and cook 1–2 minutes more until done.
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Serve warm with strawberries and maple syrup or your favourite toppings.
Notes
Substitutions & Variations: See the variations section above for easy swaps and ideas.
To Store: Keep pancakes in an airtight container in the fridge for up to a week. Reheat in a toaster or microwave.
To Freeze: Freeze pancakes for up to two months in a sealed container with parchment between layers. Defrost in the fridge and reheat.
Tip 1: Make self-rising flour by combining 1 cup plain flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
Tip 2: These pancakes are great for batch cooking—double or triple the mix and freeze extras.
Tip 3: Use the batter in a waffle iron to make chocolate waffles with minimal fuss.