Waking up on Sunday mornings, there’s something special about making breakfast that feels both comforting and celebratory. This is when I love to treat my family to something delightful, and the best chocolate milk pancakes have become a favorite. The recipe is easy to follow and guarantees fluffy, soft pancakes every time.

Instead of regular milk, I opt for chocolate milk—a deliciousness and creaminess replacement that enhances the sweetness and adds a gentle chocolate flavor. The first time I tried this, the batter turned a light lavender-brown, and the pancakes turned out with crispy edges and soft centers. My kids, who are avowed lovers of all things sweet and chocolatey, now frequently request these, especially during their birthday months of February and March.

Making these pancakes is as easy as rolling out of bed, heading to the kitchen, and whipping up a batch. I always add a bit extra—a scoop of chocolate chips and a dollop of cream to gussy up the already decadent treat. It’s about taking the simple pancake batter and making it extra special with these modifications. Today, I decided to try a new brand of chocolate milk that I trust for its richer, vanilla-infused taste.

The final touch is a generous drizzle of maple syrup and maybe even a pat of melting butter for those who want to go all out. Mixing in some oat milk I had in my pantry, which is a great nondairy addition, made the pancakes even yummier. Not all milks are created equal; choosing the right one can prevent your dish from being bland or insipid. This homemade batch, luckily, was far from that, proving once again why it’s a staple in our household..

Embrace the joy of cooking with these simple, yummy pancakes and see how a quick, easy breakfast can start your day on the perfect note.

 Ingredients Notes

All-Purpose Flour – Essential for giving the pancakes their structure and heft.
Baking Powder – Acts as a leavening agent, ensuring the pancakes are light and fluffy. It’s the secret behind their delightful rise.
Salt – A pinch to enhance the flavors of the other ingredients.
Sugar – Granulated sugar is my go-to because it blends smoothly without overpowering sweetness.
Eggs – A large egg at room temperature integrates seamlessly into the batter, helping to bind all the ingredients effectively.
Chocolate Milk – I use chocolate-flavored milk to infuse the batter with deep chocolate tones. If you’re going dairy-free, any plant-based chocolate milk will work just as well, ensuring everyone can enjoy these tasty treats.
Extra Virgin Olive Oil – Adds richness and moisture to the batter, helping create tender pancakes.
Unsweetened Cocoa Powder – Deepens the chocolate flavor, complementing the chocolate milk while giving the pancakes a rich, dark color.
Vanilla Extract – A splash enhances the overall flavor, adding a subtle sweetness and aroma that pairs wonderfully with chocolate.

Substitutions & Variations

Strawberry Milk Pancakes
Substitute the chocolate milk with strawberry milk for a delicious, strawberry-flavored alternative that’s sure to brighten your morning.
Chocolate Pancakes with Chocolate Chips
Enhance the chocolatey goodness by adding chocolate chips into the mix, creating pockets of molten chocolate with every bite.

Dairy-Free Chocolate Pancakes
For a dairy-free version, simply substitute your favorite dairy-free chocolate milk to keep the pancakes light and fluffy without the dairy.
Extra Chocolatey Pancakes
Increase the decadence by mixing a tablespoon of cocoa powder into your chocolate pancake mix for deeper, richer flavors.

 Step by Step Instructions

Have you ever tried making fluffy chocolate milk pancakes? They’re not just delicious but also a hit at any breakfast table! I’ll walk you through my personal favorite recipe, complete with some nifty tricks to get them just right.

Step 1: Combine the Dry Ingredients

Start by combining your dry ingredients. In a large bowl, mix together flour, baking powder, unsweetened cocoa powder, sugar, and a pinch of salt. This mixture ensures that once the heat hits, each ingredient starts to do its thing, helping your batter rise to the occasion.

Step 2: Mix the Wet Ingredients

In a medium bowl, combine your wet ingredients: milk, extra virgin olive oil, vanilla extract, and eggs. Stir until fully mixed. Here’s a little tip: always put your wet and dry contents in separate bowls; this helps keep your chocolate pancake batter smooth when it’s poured into the pan.

Step 3: Prepare the Batter

Gently pour the wet mixture into the dry. Stir until the batter is smooth and lump-free. Then, leave it to set for about 15 minutes. This little trick makes your pancakes light and fluffy.

Step 4: Heat the Pan

Give your non-stick pan a quick brush with some oil or butter and place it over medium heat. It’s pancake time! Use as much batter as you want to achieve the desired size of your pancake. I find it easier to use a ladle for this.

Step 5: Cook the Pancakes

Cook each pancake on one side for about 2-3 minutes, until you see bubbles form on the surface. Then, flip it over and cook the other side until golden brown. Make sure to watch your pancakes so they don’t get burned. They can get overcooked surprisingly quickly!

Step 6: Repeat and Serve

Once they’re perfectly golden brown, repeat with the remaining pancake mix until all is used up. Enjoy your creation with a dollop of whipped cream, maple syrup, yogurt, or some fresh fruit—whatever makes your heart sing!

Serve and Enjoy

Now, gather everyone around and serve these wonderful pancakes. They pair wonderfully with chocolate sauce that you can quickly make by heating heavy cream in a microwave-safe bowl and adding chocolate chips, melting them in increments until smooth.
These pancakes are best enjoyed warm, so if you’re not eating them straight away, keep them covered with foil to retain their heat. Whether it’s a lazy Sunday morning or a special breakfast, these chocolate milk pancakes are sure to impress.

Tips for Perfect Chocolate Milk Pancakes

1. Use room-temperature eggs to help incorporate more air into your batter for lighter, fluffier pancakes.
2. Beat the eggs until foamy before adding them to the mix; this technique helps the pancakes rise and become light.
3. Let the batter sit for 15 minutes before cooking; the resting period allows the ingredients to be set and incorporated fully, creating a fluffy texture.
4. Wait for bubbles to appear on the surface of the pancake as a clear indication it’s ready to be flipped; the edges should look dry and no longer filling.
5. The second side of the pancake typically cooks faster than the first; it’s important to keep an eye on it to prevent burning.
6. For super fluffy pancakes, let the batter sit in the fridge overnight; this extended rest helps the ingredients to mingle and rise slowly, enhancing the light, fluffy quality.
7. When mixing, stop when the ingredients are just incorporated; over-mixing can make the batter dense rather than light and fluffy.
8. Separate the egg whites from the yolks in a separate bowl, beat them until stiff, and fold them into the batter as the last step for an extra light texture.
9. Heat your pan or griddle to a consistent medium-low heat before pouring the batter to ensure even cooking and a perfect golden finish.
10. If using chocolate, consider adding it as chocolate chips or as melted chocolate to the batter for varied texture and enhanced chocolate flavor—a traditional trick for perfect, chocolatey pancakes.

Creative Toppings for Pancakes

Boost your chocolate milk pancakes with toppings that combine sweetness, nutrients, and flavor. Sprinkle chopped Snickers bar chunks, or fresh fruits like bananas, blueberries, strawberries, and raspberries for a rich and hearty start. Drizzle pure maple syrup and add a spoonful of plain yogurt to balance the sweetness with some tang. For special occasions like Mother’s Day or Father’s Day, these pancakes can be a showstopper on your brunch table or part of a breakfast charcuterie board.

How To Keep Pancakes Fresh

Store your pancakes in an airtight bag or container. At room temperature, they last about 2 days. In the fridge, keep them for about 5 days; in the freezer, they’re good for roughly 6 months.

Recipe FAQs

Can you make pancakes with chocolate milk?

Chocolate milk can replace regular milk in pancake batter to make delicious, fluffy pancakes

Can i make this chocolate pancake recipe in advance?

Yes, you can make the recipe for chocolate milk pancakes in advance; they stay soft and fluffy for up to 3 days. I recommend reheating them in a toaster to keep them warm and tasty.

Can i make this recipe dairy free?

Absolutely! To make dairy-free chocolate milk pancakes, simply substitute the chocolate milk with dairy-free chocolate milk like almond or soy milk. This swap keeps the recipe delicious without changing the classic taste of your chocolate pancakes

Can I Make Pancakes Without Eggs?

Yes, you can enjoy chocolate milk pancakes even without eggs! Use flax eggs or mashed bananas as binders to keep them fluffy.

Are Chocolate Pancakes Healthy?

Chocolate milk pancakes can be a treat but aren’t the healthiest due to sugar, fat, and calories; using almond milk or less sugar can improve their healthiness.

What Is The Secret To Fluffy Pancakes?

To make fluffy pancakes, use fresh baking powder in your pancake recipe; it helps the batter rise during cooking. For extra lift, chill the batter in the fridge overnight—cold batter and eggs give the best rise

Can I use chocolate milk in my pancake mix?

Chocolate milk can indeed be used in your pancake mix, making it more delicious and slightly dense. If you find the mix too thick, dilute the chocolate milk with half and half or water for a lighter texture.

What does adding milk to pancake mix do?

Adding milk to the pancake mix enhances flavor, moisture, and texture, making pancakes tender and fluffy

Can you substitute milk for anything in pancakes?

Yes, you can substitute milk with alternatives like water, almond milk, soy milk, coconut milk, or even juice in pancake recipes to cater to different dietary needs or flavor preferences

How to jazz up chocolate milk?

To jazz up chocolate milk, add a splash of vanilla extract, a pinch of cinnamon, or a dollop of whipped cream. For a richer flavor, mix in some melted dark chocolate or a shot of espresso

What are chocolate pancakes made of?

Chocolate pancakes are made of basic pancake ingredients like flour, baking powder, and eggs, with the addition of unsweetened cocoa powder and sometimes melted chocolate or chocolate chips. Chocolate milk or regular milk is often used as the liquid component, enhancing both flavor and texture.

Conclusion

These chocolate milk pancakes offer a delightful twist on a classic breakfast, combining the rich flavor of chocolate with the light, fluffy texture of pancakes. Versatile and easy to customize with various toppings and substitutions, they’re perfect for making weekend breakfasts special. This recipe proves that even simple modifications, like using chocolate milk, can transform a basic dish into a delightful treat that appeals to all ages.

Perfect Chocolate Milk Pancakes

Amna

If you're looking for an amazing way to start the day, this chocolate milk pancake recipe is perfect for your family. These pancakes are fluffy, soft, and packed with chocolatey goodness. You’ll enjoy every bite of this easy-to-make breakfast dish that can level up any morning

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Resting Time 15 minutes mins

Total Time 45 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 Pancakes

Calories 159 kcal

Equipment

• Griddle or frying pan
• Mixing bowls (large and medium)
• Whisk
• Measuring cups and spoons
• Ladle
• Spatula
• Non-stick pan or skillet
• Mesh sifter
• Microwave-safe bowl  (for melting additional toppings like chocolate or heavy cream)

Ingredients

  

• 1 cup 180g all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons sugar
• A pinch of salt
• 1 cup chocolate milk can substitute with dairy-free chocolate milk
• 3 tablespoons extra virgin olive oil
• 1 teaspoon vanilla extract
• 2 large eggs

Instructions

 

• Combine the dry ingredients (flour, baking powder, cocoa powder, sugar, salt) in a large mixing bowl using a mesh sifter to ensure no dense lumps.
• In a medium mixing bowl, mix together the wet ingredients (chocolate milk, oil, vanilla extract, and eggs) until they are fully mixed.
• Gently pour about 1/4 of the wet mixture into the dry ingredients, stirring until the batter is smooth and lump-free.
• Let the batter sit for 15 minutes to allow the ingredients to firm up and rise slightly.
• Give a non-stick pan a quick brush with oil or butter and heat over medium to low-medium heat.
• Pour about ¼ cup of batter into the pan. Cook each side for 2-3 minutes until small bubbles form and the edges appear dry, indicating they are ready to be flipped using a spatula.
• Flip and cook for another 2 minutes until both sides are browned and the pancakes are cooked through.
• Press down gently with the spatula to ensure even cooking. Set aside on a warming plate to keep warm, and serve them right away with your choice of toppings.

Variations:

• Chocolate Chip Pancakes: Stir in ¼ cup of chocolate chips to the batter before cooking for added chocolatey goodness.
• Protein Pancakes: Mix in a scoop of your favorite chocolate protein powder to the dry ingredients to increase the protein content.
• Dairy-Free Pancakes: Substitute chocolate milk with dairy-free chocolate milk like almond milk, soy milk, or coconut milk.
• Nutty Pancakes: Add ¼ cup of chopped nuts like walnuts or almonds for added texture.

Serving Suggestions:

• Enjoy these pancakes with whipped cream, maple syrup, or yogurt. For a special treat, melt some chocolate in a microwave in 20 second increments, stirring between each, and drizzle it over the pancakes.

Nutritional Information:

• Carbohydrates: 59g
• Protein: 10g
• Fat: 19g
• Saturated Fat: 5g
• Trans Fat: 0.01g
• Cholesterol: 215mg
• Sodium: 970mg
• Potassium: 102.1mg
• Fiber: 5g
• Sugar: 15g
• Vitamin A: 108IU
• Calcium: 338mg
• Iron: 4mg

Notes

Tips for Perfect Pancakes:

Tip #1: Use room-temperature eggs to create lighter, fluffier pancakes.

Tip #2: To ensure that your pancakes don’t stick and are easy to flip, always coat the pan lightly with oil or butter.

Tip #3: Don't touch the pancakes until it's time to check if they need flipping. If the edges are dry, they are ready to flip.

Keyword chocolate milk pancakes