Chocolate Pancakes — from the Heart

There’s something about waking up on a lazy morning with the smell of chocolate drifting through the kitchen. Even if the rest of the world is cold, gray, or chaotic, a stack of warm, chocolatey pancakes is like a tiny hug. I don’t know who decided pancakes had to be fluffy and boring — I like mine dark, rich, and a little naughty, with chocolate chips hiding in the folds like tiny sweet surprises.

This recipe? It’s easy. Not fussy. You don’t need a fancy mixer or a special pan. Just a big bowl, a whisk, and the patience to let the batter rest for a few minutes while you hum whatever song is stuck in your head. And that rest? It’s magical. It lets the flour and cocoa hydrate, makes the pancakes tender, and gives you that little extra puff without trying too hard.

When I pour the batter into the skillet and see bubbles form on the surface, I swear it’s the happiest part of the morning. That’s when you know it’s flip time — golden edges, a little crisp on the outside, soft in the middle, chocolate chips melting like little molten nuggets.

And the best part? You can stack them high, drizzle syrup, maybe a sprinkle of powdered sugar, or even a dollop of whipped cream if you’re feeling decadent. This isn’t just breakfast — it’s a statement. You deserve chocolate pancakes.

Ingredients

• 200 grams flour
• 30 grams unsweetened cocoa powder
• 50 grams sugar
• 1 sachet of chemical yeast (or baking powder if that’s what you have)
• 2 eggs
• 250 ml milk
• 50 grams melted butter
• 100 grams chocolate chips (optional, but why wouldn’t you?)
• A pinch of salt

Instructions

1. Mix the dry stuff.
   Grab a big bowl and toss in flour, cocoa, sugar, yeast, and salt. Give it a little stir so it’s all friends.
2. Mix the wet stuff.
   In another bowl, beat the eggs with the milk and melted butter. You want it smooth, shiny, a little glossy — like chocolate-y sunshine in a bowl.
3. Bring them together.
   Pour the wet mix into the dry mix. Stir gently until smooth. If you want chocolate chips, fold them in here. Don’t overmix — a few lumps are okay.
4. Let it rest.
   Give the batter 10–15 minutes to chill. It’s like letting it breathe. Trust me.
5. Cook them.
   Heat a nonstick skillet over medium heat. Drop a small scoop of batter — don’t crowd the pan. Wait for bubbles to appear on the surface. Flip it. One or two minutes later, it’s golden, chocolatey, perfect.
6. Repeat.
   Keep going until the batter’s gone. Stack them high, pile them up, and maybe let a little chocolate melt between layers.

Recipe FAQs

1. Can I use milk alternatives?
Absolutely. Almond, oat, or soy milk all work. The texture changes slightly, but it’s still chocolatey heaven.

2. Can I make the batter ahead of time?
Yep, but don’t let it sit more than an hour before cooking — the yeast/baking powder will start working and you might lose some puff.

3. Do I have to use chocolate chips?
Nope. They’re optional, but I like the surprise melty pockets.

4. My pancakes aren’t fluffy — what happened?
Could be the rest time or overmixing. Let the batter rest and stir gently — that’s your fluff secret.

5. Can I freeze leftovers?
Totally. Let them cool, stack with parchment between, and freeze. Reheat gently in a skillet or toaster — almost like fresh-made chocolate pancakes all over again.

These pancakes are my favorite because they feel indulgent without being complicated. Warm, chocolatey, slightly messy — and every bite reminds you that some mornings are worth slowing down for.

Chocolate Pancakes — from the Heart

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 200 grams flour

• * 30 grams unsweetened cocoa powder

• * 50 grams sugar

• * 1 sachet of chemical yeast (or baking powder if that’s what you have)

• * 2 eggs

• * 250 ml milk

• * 50 grams melted butter

• * 100 grams chocolate chips (optional, but why wouldn’t you?)

• * A pinch of salt

Directions

• *Mix the dry stuff.*
• Grab a big bowl and toss in flour, cocoa, sugar, yeast, and salt. Give it a little stir so it’s all friends.
• *Mix the wet stuff.*
• In another bowl, beat the eggs with the milk and melted butter. You want it smooth, shiny, a little glossy — like chocolate-y sunshine in a bowl.
• *Bring them together.*
• Pour the wet mix into the dry mix. Stir gently until smooth. If you want chocolate chips, fold them in here. Don’t overmix — a few lumps are okay.
• *Let it rest.*
• Give the batter 10–15 minutes to chill. It’s like letting it breathe. Trust me.
• *Cook them.*
• Heat a nonstick skillet over medium heat. Drop a small scoop of batter — don’t crowd the pan. Wait for bubbles to appear on the surface. Flip it. One or two minutes later, it’s golden, chocolatey, perfect.
• *Repeat.*
• Keep going until the batter’s gone. Stack them high, pile them up, and maybe let a little chocolate melt between layers.