Cocoa pancakes

Name: Cocoa pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: Whole milk at room temperature 0.8 cup; Type 00 flour 0.8 cup; Butter 1.8 tbsp; Unsweetened cocoa powder 1 tbsp; Sugar 1 tbsp; Eggs (approximately 2 medium) 3.9 oz; Baking powder 1 ¼ tsp; Maple syrup to taste

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Calories per serving

Vegetarian

Energy Kcal 84
Carbohydrates g 10.2
of which sugars g 2.8
Protein g 3
Fats g 3.5
of which saturated fat g 1.84
Fiber g 0.6
Cholesterol mg 41
Sodium mg 33

Difficulty: Very easy
Prep time: 10 min
Cook time: 30 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Chocolate pancakes are, you know, the kind of breakfast treat that brings a smile to everyone's face, especially on a slow, cozy Sunday morning with family. Picture this: a big stack of chocolate pancakes when everyone is still in their pajamas, and the kitchen smells like sweet cocoa and vanilla. Really good stuff. Some folks mix cocoa powder right into the batter for that deep, rich flavor, while others prefer hiding chocolate bits inside for a melty surprise as the pancakes cook. However you make them, these easy chocolate pancakes come out fluffy and soft. Pretty much irresistible, begging to be piled high on your plate. And listen, adding a dash of cinnamon or a splash of vanilla really takes the whole thing up a notch, filling the kitchen with an aroma that draws everyone in, hoping for a taste.

Everyone's got their own way of serving these homemade chocolate pancakes. Some drizzle lots of syrup over the top, while others dust them with powdered sugar or add fresh fruit for a splash of color and some juicy bites. For those who love extra sweetness, sprinkling a few chocolate chips into the batter turns them into almost double chocolate pancakes. So so good. These pancakes aren’t just about breakfast; they’re about spending time together, making memories, and starting the day with something indulgent that feels special. It’s a dish that makes you want to experiment, maybe trying a chocolate pancake recipe with cocoa one week and a cinnamon-vanilla twist the next. No wonder these pancakes pop up in so many lists of best chocolate pancake recipe ideas—they’re easy, moist, and have that classic taste that never fails.

And look, you can always rely on these pancakes to bring a little extra warmth and fun to the table, especially when everyone digs in, grabbing their favorite toppings. Whether you're enjoying them on a quiet morning or as a special treat, these pancakes are sure to make any day brighter and more delicious. Seriously good.

INGREDIENTS

Calories per serving

Ingredients for 12 pancakes: Whole milk 0.8 cup (200 g) - at room temperature; Type 00 flour 0.8 cup (100 g); Butter 1.8 tbsp (25 g); Unsweetened cocoa powder 1 tbsp (15 g); Sugar 1 tbsp (15 g); Eggs 3.9 oz (110 g) - (approximately 2 medium); Baking powder 1 ¼ tsp (6 g)

for garnish: Maple syrup to taste

Preparation

How to prepare Cocoa pancakes

To prepare cocoa pancakes, start by melting the butter over very low heat, then let it cool. Separate the egg whites from the yolks; in the bowl with the yolks, pour the melted, cooled butter 1 and mix. Once combined, add the room temperature milk 2 and the flour sifted together with the baking powder 3.

Add the unsweetened cocoa powder also through a sieve 4 and mix with a hand whisk to combine everything 5. At this point, beat the egg whites with an electric whisk, adding the sugar gradually 6.

Continue to work until you get a white and foamy mixture 7. Pour a tablespoon of whipped egg whites into the bowl with the cocoa mixture 8 and mix gently with a hand whisk 9.

Then add the remaining egg whites and combine with upward movements using a spatula 10. Heat a large non-stick pan (preferably with a thick bottom) over medium heat (not high, otherwise you won't give the batter time to rise well during cooking) and grease with a little butter spread on the surface 11. Pour a small ladle of batter in the center of the pan 12, there will be no need to spread it.

When bubbles start to appear on the surface 13, turn it over to the other side 14 and let it brown as well. Continue like this with the rest of the batter and gradually arrange the pancakes on a serving plate, stacking them on top of each other 15. Serve the cocoa pancakes with maple syrup or, if you prefer, dust them with powdered sugar and accompany them with fresh fruit or berries!

Storage

It is recommended to consume the pancakes immediately or store them in the refrigerator for up to one day. Freezing is not recommended. The batter can be stored in the refrigerator covered with plastic wrap for up to 12 hours.