Melt In Your Mouth Chocolatey Pancakes

Melt In Your Mouth Chocolatey Pancakes

These extra chocolatey pancakes are sure to be a show stopper. There’s nothing more satisfying than chocolate in the morning for breakfast. Whether for kids or adults, these pancakes are sure to be a breakfast favorite!

Prep: 10 minutes


  • 1 cup all-purpose flour (I use unbleached), spoon into cup and level.
  • ¼ cup Dutch blend cocoa (I use The Saco Pantry), spoon into ¼ cup and level
  • 1 tbsp sugar (I use pure cane sugar)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 1 egg (beaten)
  • 1 cup buttermilk
  • 2 tbsp canola oil
  • ¾ cup milk chocolate morsels (I use Nestlé)

Cook: 10 minutes

Makes: 4 servings


  1. In a large mixing bowl using a whisk, combine flour, cocoa, sugar, baking powder and baking soda. Make a well in the middle (push dry mixture out from the middle of the bowl creating an empty space in the middle).
  2. In a small bowl, beat the egg using either a fork or whisk until the egg is lighter in color.
  3. Add oil and buttermilk to the egg.
  4. Pour egg mixture into well.
  5. Stir all ingredients together just until incorporated (mixture will be slightly lumpy)
  6. Fold in milk chocolate morsels.
  7. Let pancake batter rest for 5 minutes (this helps create fluffier pancakes).
  8. Meanwhile, preheat a medium non-stick skillet over medium heat (only do this step if you have an electric stove top).
  9. Fill a ¼ cup measuring cup with pancake batter and pour into the skillet (pour to one side, not in the middle, so you can fit 3 pancakes into skillet at one time.
  10. Cook for approximately 2 minutes (just until the sides are slightly firm). Flip over to the other side and repeat time, do not press down on pancakes.
  11. You may have to flip pancakes back over again if the middle is still a little gooey.
  12. Pancakes are done when you can press the top of the pancake and it feels slightly firm.
  13. As your pancakes are done cooking, place on plate and cover with foil (this is important because it locks in the moisture).
  14. Repeat this process 2 more times, or until you’ve used up all the pancake batter.
  15. Serve immediately with or without chocolate syrup (If using syrup, I use Hershey’s Simply 5 syrup).

You can also add strawberries and whipped cream for an added bonus.

Back to blog