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Hot Chocolate Pancakes Recipe

Hot Chocolate Pancakes

Melena
Bring the warmth of hot cocoa to your breakfast table with these fluffy Hot Chocolate Pancakes. Rich, chocolatey, and indulgent, they’re perfect for cozy winter mornings, weekend brunches, or any day you crave a sweet, comforting start. Top with marshmallows, chocolate chips, or syrup for a breakfast everyone will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • Dry Ingredients
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder or 3 tablespoons hot chocolate mix
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • Wet Ingredients
  • 1 cup milk dairy or plant-based
  • 1 large egg
  • 3 tablespoons melted butter or oil
  • 1 teaspoon vanilla extract
  • Mix-ins & Toppings
  • ¼ cup chocolate chips
  • Mini marshmallows optional
  • Whipped cream syrup, or powdered sugar (for serving)
  • Optional: crushed peppermint espresso powder, or melted chocolate

Instructions
 

  • Prepare the Batter
  • In a bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
  • In another bowl, mix milk, egg, melted butter, and vanilla.
  • Gently fold wet ingredients into dry until just combined. Batter should remain slightly lumpy.
  • Fold in chocolate chips and/or mini marshmallows if desired.
  • Cook the Pancakes
  • Heat a non-stick pan or griddle over medium heat; grease lightly with butter or oil.
  • Pour ¼ cup of batter for each pancake.
  • Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
  • Flip carefully and cook the other side until golden, about 1–2 minutes.
  • Serve Warm
  • Stack pancakes on a plate.
  • Top with whipped cream, extra chocolate chips, syrup, marshmallows, or festive toppings.
  • Serve immediately for the best texture.

Notes

  • Don’t overmix the batter; this keeps pancakes fluffy.
  • Let the batter rest 5 minutes before cooking for extra lightness.
  • For a richer chocolate flavor, add a pinch of espresso powder or swirl in melted chocolate.
  • Keep cooked pancakes warm in a 90–100°C oven if making a large batch.
  • Pancakes can be stored in an airtight container for 3–4 days in the fridge or up to 2 months in the freezer.