Soft, fluffy high altitude chocolate pancakes made with Dutch-processed cocoa powder, and drizzled with homemade chocolate syrup make a delicious and decadent breakfast for a special occasion. You can top them with anything, but chocolate pancakes are especially good with berries and chocolate syrup. I also scattered a little chopped dark chocolate over them, too, because, why not? And if you want to make them extra delicious, add a dollop of barely sweetened fresh whipped cream.
You might also love these apple cider pancakes, pumpkin pecan waffles, and pumpkin crumb coffee cake.
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Ingredients
Pancakes
- All-Purpose Flour. Adds structure to the pancake batter.
- Cocoa Powder. Use a good-quality, unsweetened, Dutch-processed cocoa powder for the best chocolate flavor and rich color.
- Granulated Sugar. Sweetens the pancakes and balances the bitterness of the cocoa powder.
- Baking Powder + Baking Soda. Leavens the pancake batter for fluffy chocolate pancakes.
- Salt. Enhances the flavors.
- Espresso Powder. Enhances the flavor of the chocolate. You can use espresso powder or instant coffee powder.
- Unsalted Butter. Adds richness and flavor, and tenderizes the pancakes so they aren’t tough.
- Whole Milk + Buttermilk. Richness and acidity.
- Eggs. Adds structure and emulsifies the batter so the pancakes don’t fall apart.
- Vanilla Extract. Flavor.
See the recipe card at the end of the post for the full ingredients list and instructions.
Toppings
- Sliced Bananas or Fresh Berries
- Softened Butter
- Chocolate Syrup or Maple Syrup
- Chocolate Chips or Chopped Chocolate
- Whipped Cream
Instructions
- In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, salt and espresso powder.
- Add the melted butter, milk, buttermilk, eggs and vanilla, and whisk until mostly smooth.
- Preheat an electric non-stick griddle to 310 F.
- Use a 1/4 cup measuring cup to portion the batter onto the griddle for 4-inch pancakes, leaving enough room for the batter to spread.
- Cook the pancakes for several minutes on one side, until bubbles are rising to the surface and you can easily flip them over. Finish cooking the other side until the pancakes are cooked through.
- Serve hot with your favorite toppings.
Frequently Asked Questions
How many pancakes does this recipe make?
This recipe yields about 16 small pancakes (1/4 cup batter each), or 8 large pancakes (1/2 cup batter each).
What’s the best way to keep the pancakes warm?
You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
How do you reheat leftover pancakes?
Leftover pancakes can be wrapped and refrigerated for up to 5 days, or frozen for 3-6 months. Reheat leftover pancakes in the microwave or toaster for a quick breakfast.
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High Altitude Chocolate Pancakes
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Griddle
Ingredients
Chocolate Pancakes
- 1 ¾ cups all-purpose flour, spooned and leveled
- ¼ cup unsweetened Dutch-processed cocoa powder
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp instant espresso powder or instant coffee powder, optional
- 4 tbsp unsalted butter, melted
- ¾ cup whole milk
- ½ cup whole buttermilk
- 2 large eggs
- 1 tsp vanilla extract
Toppings
- sliced bananas or fresh berries
- softened butter
- chocolate syrup or maple syrup
- chocolate chips or chopped chocolate
Instructions
- In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, salt and espresso powder.
- Add the melted butter, milk, buttermilk, eggs and vanilla, and whisk until mostly smooth.
- Preheat an electric non-stick griddle to 310 F.
- Use a 1/4 cup measuring cup to portion the batter onto the griddle for 4-inch pancakes, leaving enough room for the batter to spread.
- Cook the pancakes for several minutes on one side, until bubbles are rising to the surface and you can easily flip them over. Finish cooking the other side until the pancakes are cooked through.
- Serve hot with your favorite toppings.
Notes
- This recipe yields about 16 small pancakes (1/4 cup batter each), or 8 large pancakes (1/2 cup batter each).
- You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
- Leftover pancakes can be wrapped and refrigerated for up to 5 days, or frozen for 3-6 months. Reheat leftover pancakes in the microwave or toaster for a quick breakfast.
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