Chocolate Pancakes

These chocolate pancakes are thick, fluffy, and packed with fiber and whole grains. Made with 5 ingredients, they’re ready in minutes! Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 118kcal

Author Arman Liew

Ingredients

1 1/2 cups whole wheat flour 180g
1/2 cup cocoa powder sifted, 50g
3 1/2 tablespoons sugar 45g
2 teaspoons baking powder 8g
2 cups milk 480mL

Instructions

In a mixing bowl, sift in the flour and cocoa powder. Add the sugar and baking powder and mix well. Add the milk and whisk until a batter remains. Let the batter sit for 5 minutes.
Add some oil to a non-stick skillet and place over medium heat. Once hot, add 1/4 cup portions of the pancake batter and immediately cover the pan. Cook for 2-3 minutes, remove the lid, flip, and cook for another two minutes.
Repeat the process until all the pancakes are cooked.

Video

Notes

Add chocolate chips: For even more chocolate flavor, fold through 1/2 cup of chocolate chips.

One serving is two pancakes. This recipe makes 8 pancakes.

TO STORE: Transfer leftover pancakes to an airtight container or bag, then refrigerate for up to 4 days.

TO FREEZE: Make a big batch of these pancakes and freeze them for up to 3 months. Put sheets of parchment paper between the pancakes to prevent them from sticking together.

TO REHEAT: I actually prefer reheating pancakes in the microwave over the pan, because it keeps the middles nice and soft.

Nutrition