These Hot Chocolate Pancakes are basically a hug on a plate.
They’re rich, fluffy, and full of cozy chocolate flavor.
I love making them on weekends when you want something a little extra special, but still easy.
Top them with a big swirl of whipped cream and maybe even a few chocolate chips, and you’ve got the ultimate treat.
Why I Love This Recipe
I first made these pancakes on a cold morning when I was craving both hot chocolate and pancakes — so I combined them. Now it’s a go-to comfort breakfast when you just want to indulge a little.
- They taste like dessert but are totally breakfast-approved
- The batter comes together in one bowl
- You can use pantry staples
- That melted chocolate bite? Unreal.
- Perfect for cozy mornings or special brunch
What You’ll Need
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1/3 cup mini chocolate chips (plus extra for topping)
- Whipped cream, for serving
- Butter or oil, for greasing the pan
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Macros (per serving — makes 4)
- Calories: 320
- Protein: 7g
- Carbs: 38g
- Fat: 16g
- Fiber: 3g
- Sugar: 13g
Why This Recipe Works (Quick Science)
The sour cream adds moisture and a little tang, which balances the richness of the cocoa. Baking soda and baking powder work together to give the pancakes lift. The mini chocolate chips melt slightly into the batter, adding pockets of gooey chocolate without making the pancakes too dense.
Common Mistakes
- Overmixing the batter: Makes the pancakes tough. Mix just until combined.
- Cooking on too high heat: Burns the outside before the inside is done. Keep it medium.
- Not greasing the pan: A light butter or oil layer keeps them from sticking.
- Pouring too much batter: These puff up, so 1/4 cup per pancake is perfect.
What to Serve With
- Fresh berries like strawberries or raspberries
- Scrambled eggs for a savory side
- A glass of cold milk or hot coffee
- Maple syrup (even though it’s optional — it’s great here too!)
FAQ
Can I make these gluten-free?
Yes, just use a good 1:1 gluten-free flour blend.
Can I skip the chocolate chips?
Sure, they’re optional. But they do add melty bites of chocolate.
Can I make these dairy-free?
Use almond milk and a plant-based yogurt or sour cream, and dairy-free chocolate chips.
How do I keep them warm if I’m making a big batch?
Pop them in a 200°F oven on a baking sheet while you finish cooking the rest.
Pro Tips
- Use room temp egg and milk — they mix better and make fluffier pancakes
- Don’t press down on the pancakes while they cook — let them rise on their own
- Use mini chocolate chips for better distribution in each bite
- Grease your pan lightly between batches to prevent sticking
- Wait until bubbles form on the surface before flipping
Tools You’ll Need
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Nonstick skillet or griddle
- Spatula
- Ladle or 1/4 cup scoop
- Plate or baking sheet (for keeping pancakes warm)
Substitutions and Variations
- Use Greek yogurt instead of sour cream
- Add a dash of cinnamon for a spicy twist
- Use dark chocolate chips for deeper flavor
- Top with marshmallows for more hot cocoa vibes
- Add a few crushed peppermint candies on top for a festive version
Make Ahead Tips
You can mix the dry ingredients the night before and store in an airtight container. In the morning, just whisk in the wet ingredients and go.
How to Make Hot Chocolate Pancakes with Whipped Cream
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Step 2: Add the Wet Ingredients
To the bowl, add:
- 3/4 cup whole milk
- 1/4 cup sour cream
- 1 large egg
- 2 tbsp unsalted butter (melted)
- 1 tsp vanilla extract
Whisk until just combined — don’t overmix.
Step 3: Fold in the Chocolate Chips
Add:
- 1/3 cup mini chocolate chips
Gently fold them in with a spatula.
Step 4: Heat and Grease the Pan
Place a nonstick skillet or griddle over medium heat.
Add a little butter or oil and spread to coat.
Step 5: Cook the Pancakes
Scoop about 1/4 cup batter for each pancake onto the hot skillet.
Cook 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
Step 6: Serve and Top
Stack the pancakes on a plate.
Top with whipped cream, mini chocolate chips, and optional cocoa powder.
Leftovers and Storage
Let pancakes cool, then store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or toaster. You can also freeze them between layers of parchment paper and reheat from frozen.
Conclusion
These Hot Chocolate Pancakes are pure comfort — cozy, chocolatey, and totally satisfying. They’re easy enough to whip up on a slow morning and special enough for a holiday brunch. Give them a try, and if you do, let me know how they turned out or drop any questions you’ve got in the comments!
