Chocolate Milk Pancakes

This chocolate pancakes recipe uses real chocolate milk for rich cocoa flavor in every fluffy bite. One bowl of dry ingredients, one of wet, and a few minutes on the griddle for an easy, special breakfast.

Course Breakfast

Cuisine American

Keyword Chocolate, Chocolate Milk, chocolate milk pancakes, chocolate pancakes recipe, Easy Recipes, Easy to Make, fluffy chocolate pancakes, Homemade, Pancakes, Quick and Easy Recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 262kcal

Equipment

Ingredients

Let's gather the ingredients!

1 cup all-purpose flour
1Â½ tbsp granulated sugar
1 tbsp baking powder
Â¼ tsp kosher salt
1 cup chocolate milk
1 tbsp vanilla extract
1 large egg
2 tbsp unsalted butter melted
Chocolate chips optional, for extra chocolatey goodness

Instructions

Let's Begin!

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the chocolate milk, egg, vanilla, and melted butter
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; itâ€™s okay if there are a few lumps.
Heat a lightly greased skillet or griddle over medium heat.
Pour 1/4 cup of batter onto the skillet for each pancake. If desired, sprinkle chocolate chips onto each pancake.
Cook until bubbles form on the surface of the pancakes, then flip and cook until golden brown on the other side.
Serve warm with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Enjoy with family and friends!

Notes

Don't overmix: Stir just until the flour disappears. A few lumps make fluffier pancakes.

No chocolate milk? Use regular milk plus 1 tablespoon of cocoa powder and an extra teaspoon of sugar.

Dairy-free: Use a dairy-free chocolate milk and swap the butter for a neutral oil.

Storage: Refrigerate for up to 3 days or freeze with parchment between layers for up to 1 month. Reheat in the microwave or toaster.

Nutrition