Fluffy Hot Chocolate Pancakes

stack of chocolate pancakes topped with mini marshmallows and chocolate syrup

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

These hot chocolate pancakes are easy to make with basic pantry staple ingredients and make an incredible breakfast treat!

5 from 8 votes

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Ingredients

1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
1 ½ teaspoons vanilla
Toppings: mini marshmallows, warm chocolate syrup, sprinkles

Instructions

Make the batter:

In a large bowl, add the flour, unsweetened cocoa powder, sugar, baking powder, and salt. Use a whisk to mix the dry ingredients well.
Make a well in the middle of the dry ingredients and add the milk, egg, melted butter, and vanilla. With a fork, break up the egg first and then whisk it with the milk. Mix the ingredients in the bowl, working from the outside in until the batter is smooth.

Cook the pancakes:

Heat a large non-stick pan or skillet over medium heat. Once hot, grease with oil or butter and immediately pour about ¼ cup of batter per pancake on the greased surface.
Cook the first side for about 2 minutes, until the edges are defined and bubbles have begun to form on top. Flip the pancakes over and cook the other side for one more minute.
Remove the pancakes onto a plate or keep them warm while you cook the rest of the batter.

Serve:

Top your pancake stack with marshmallows and warm chocolate syrup.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

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