This recipe is cozy comfort food at its best.
Imagine thick, fluffy pancakes that taste like your favorite hot chocolate — with melty chocolate chips inside and mini marshmallows on top.
It’s like breakfast and dessert had a baby, and it’s ready in under 30 minutes.
These pancakes are perfect for lazy weekends, chilly mornings, or anytime you want a little extra chocolate love.
They’re rich, warm, and totally satisfying.
Why I Love This Recipe
I first made these on a snowy morning when I couldn’t decide between making hot cocoa or pancakes. So I thought, why not both? And it was love at first bite. These are now a go-to whenever I want something comforting and indulgent.
- Tastes just like hot chocolate but in pancake form
- Comes together quickly with simple pantry ingredients
- Feels like a treat but is super easy to make
- Perfect for chocolate lovers
- Makes a weekend feel special
What You’ll Need
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp melted butter
- 1/4 cup mini chocolate chips
- Extra butter or oil for greasing the pan
- 1/4 cup mini marshmallows (for topping)
- Optional: chocolate syrup or extra cocoa powder for garnish
Pro Tips
- Don’t overmix the batter — small lumps are okay and help keep the pancakes fluffy.
- Let the batter sit for 5 minutes before cooking. This helps the baking powder activate.
- Use medium heat to avoid burning the outside before the inside cooks through.
- Keep pancakes warm in the oven at 200°F while you finish the batch.
- Use mini chocolate chips so they melt evenly into the batter.
Tools You’ll Need
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Ladle or 1/4 cup measuring scoop
- Plate or baking tray (to keep pancakes warm)
Substitutions and Variations
- Use whole wheat flour for a nuttier taste and more fiber
- Swap dairy milk with oat or almond milk
- Try white chocolate chips for a fun twist
- Add a pinch of cinnamon or espresso powder for depth
- Top with whipped cream or crushed peppermint for a holiday version
Make Ahead Tips
You can mix the dry ingredients the night before and store them in a sealed container. In the morning, just whisk in the wet ingredients and cook.
How to Make Hot Chocolate Pancakes
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 tbsp granulated sugar, 2 tsp baking powder, and 1/4 tsp salt.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together 3/4 cup milk, 1 large egg, 1 tsp vanilla extract, and 2 tbsp melted butter until smooth.
Step 3: Combine Wet and Dry
Pour the wet mixture into the dry and gently fold together until just combined. Don’t overmix. Stir in 1/4 cup mini chocolate chips.
Step 4: Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Step 5: Cook the Pancakes
Pour 1/4 cup of batter into the hot skillet. Cook for about 2 minutes until bubbles form and edges look set. Flip and cook 1-2 more minutes.
Step 6: Serve and Garnish
Stack pancakes on a round plate. Top with mini marshmallows, a drizzle of chocolate syrup, and a dusting of cocoa powder.
Leftovers and Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in a toaster or microwave. You can also freeze them — place parchment between each pancake and store in a freezer bag for up to 2 months.
Makes
6 pancakes (about 2 servings)
Cook time: 25 minutes total
Macros (Per Serving – 3 Pancakes)
Calories: 390
Protein: 9g
Fat: 18g
Carbs: 48g
Sugar: 22g
Fiber: 4g
Why This Recipe Works (Quick Science)
The baking powder creates little air bubbles, which expand with heat to make the pancakes rise. The cocoa powder gives it that hot chocolate flavor, and the melted chocolate chips add richness. Letting the batter sit for a few minutes helps it fluff up more when it hits the pan.
Common Mistakes
- Overmixing the batter — leads to dense, chewy pancakes
- Using high heat — burns the outside before the inside cooks
- Not greasing the pan — causes sticking and uneven browning
- Flipping too soon — wait for bubbles and set edges
What to Serve With
- Fresh strawberries or banana slices
- Whipped cream
- Bacon or sausage on the side for salty contrast
- A hot cup of coffee or (more) hot chocolate
- Greek yogurt with honey
FAQ
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I use regular chocolate chips?
Sure, just chop them up a bit so they melt evenly.
What if I don’t have cocoa powder?
You can substitute with hot chocolate mix, but reduce the sugar slightly.
Can I double the recipe?
Absolutely! Just use a larger bowl and griddle.
Why are my pancakes not fluffy?
Check your baking powder — it might be expired. Also, avoid overmixing.
