Mini Chocolate Pancakes
Indulge in the ultimate chocolatey breakfast treat with these Mini Chocolate Pancakes! Perfectly fluffy and loaded with rich cocoa flavor, these bite-sized delights are an irresistible way to start your day or satisfy a sweet craving. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and a touch of vanilla, these pancakes come together in just 25 minutes, including prep and cook time. For an extra burst of decadence, mix in mini chocolate chips for a melty center in every bite. Cooked to golden perfection on a skillet, these versatile pancakes can be topped with syrup, whipped cream, fresh fruit, or even more chocolate for a personalized finish. Whether served as a fun breakfast idea or a delicious dessert, these mini pancakes are guaranteed to delight both kids and adults alike. Perfect for brunch gatherings or lazy weekend mornings, this recipe is your go-to for a chocolate twist on a breakfast classic!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 cup mini chocolate chips (optional, for extra chocolate flavor)
- 1 as needed cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until thoroughly combined.
In a separate smaller bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy. If desired, fold in the mini chocolate chips for extra chocolate flavor.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with cooking oil or butter.
Using a tablespoon or small ladle, pour small rounds of batter (about 2 inches in diameter) onto the hot skillet to form mini pancakes. Leave enough space between each pancake for flipping.
Cook for 1-2 minutes, or until bubbles appear on the surface and the edges look slightly set. Flip the pancakes and cook for another 1-2 minutes, or until the other side is golden and cooked through.
Transfer the cooked pancakes to a plate and keep them warm by covering them with a clean kitchen towel. Repeat with the remaining batter.
Serve the mini chocolate pancakes warm with your favorite toppings, such as syrup, whipped cream, fresh fruit, or extra chocolate chips.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1868 mg | 81% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 53.1 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 320 mg | 25% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
