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Eggless chocolate pancakes, Chocolate pancakes, eggless

Eggless chocolate pancakes

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Chocolate pancakes are a breakfast delight that combines the rich flavour of cocoa with the light, fluffy texture of traditional pancakes.
Course Breakfast, Brunch
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Author sumisculinarynotes

Ingredients

1 Cup = 250ml

Dry Ingredients:

  • 1 cup or 110 gms of all-purpose flour
  • 3 tbsp or 15 gms of unsweetened cocoa powder
  • 3 tbsps granulated or powdered sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • Pinch of salt

Wet Ingredients:

  • 1 cup or 200ml of luke-warm milk
  • 2 tsp vinegar
  • 2 tbsps or 28 gms of unsalted butter melted
  • 1 tsp vanilla extract
  • Maple syrup or chocolate syrup for serving optional

Instructions

Buttermilk:

  • In a small bowl or microwave-safe cup, warm 1 cup of milk until it's just warm to the touch (not hot). You can use a microwave or gently heat it on the stove.
  • Stir in 2 teaspoons of vinegar. Let the mixture sit for about 5 minutes. It will curdle slightly, creating a homemade buttermilk substitute.

Batter:

  • In a large mixing bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, powdered sugar and salt until well combined.
  • Whisk the melted butter, vanilla extract and the buttermilk in another bowl until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to over-mix; a few lumps are okay.
  • If you're using chocolate chips or chunks, gently fold them into the batter.
  • Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
  • Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until the other side is cooked through.
  • Transfer cooked pancakes to a plate and keep them warm in a preheated oven at 200°F (95°C) while you cook the rest.
  • Serve your chocolate pancakes with your favourite toppings, such as fresh berries, whipped cream, and a drizzle of maple or chocolate syrup.

Notes

If the batter is too thick, add a bit more milk to reach your desired consistency.
If you are using salted butter, you can skip adding salt to the flour.
Variations: Try adding a teaspoon of espresso powder for a mocha flavour or a pinch of cinnamon for warmth.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.