Why You’ll Love This Recipe

I love this recipe because it’s easy, fun, and absolutely decadent. The pancakes are soft and fluffy with just the right amount of chocolate flavor, and when topped with marshmallows, whipped cream, and a drizzle of chocolate sauce, they become a dessert-worthy breakfast. They’re perfect for Christmas morning or any time I want to make breakfast feel special.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 ½ cups flour
2 tablespoons cocoa powder
1 tablespoon sugar
1 teaspoon baking powder
1 egg
1 ¼ cups milk
2 tablespoons melted butter
Mini marshmallows, chocolate sauce, and whipped cream for topping

Directions

1. In a large bowl, I whisk together the flour, cocoa powder, sugar, and baking powder until well combined.

2. In a separate bowl, I beat the egg, then add the milk and melted butter, mixing until smooth.

3. I pour the wet ingredients into the dry ingredients and stir until just combined. I make sure not to overmix so the pancakes stay fluffy.

4. I heat a nonstick griddle or skillet over medium heat and lightly grease it with butter or oil.

5. I pour about ¼ cup of batter per pancake onto the griddle and cook until small bubbles form on the surface, then flip and cook the other side until golden and cooked through.

6. I stack the pancakes on a plate and top them with whipped cream, a drizzle of chocolate sauce, and a handful of mini marshmallows for that full hot chocolate vibe.

Servings and Timing

This recipe serves 4 and takes about 20 minutes total—10 minutes of prep and 10 minutes of cooking.

Variations

I sometimes stir mini chocolate chips into the batter for extra melty bites. For a peppermint twist, I add a few drops of peppermint extract or sprinkle crushed candy canes over the top. When I want a richer flavor, I use hot chocolate mix instead of cocoa powder. For a dairy-free version, I use almond milk and plant-based butter.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. To reheat, I pop them in the microwave for about 20 seconds per pancake or warm them in a skillet over low heat until soft and steamy. I add fresh toppings just before serving.

FAQs

Can I use hot chocolate mix instead of cocoa powder?

Yes, I can replace the cocoa powder with 3–4 tablespoons of hot chocolate mix for a sweeter, creamier flavor.

How do I make the pancakes extra fluffy?

I avoid overmixing the batter and let it rest for 5 minutes before cooking to let the baking powder activate.

Can I make them ahead of time?

Yes, I cook the pancakes and store them in the fridge or freezer, then reheat and top just before serving.

What’s the best milk to use?

I prefer whole milk for richness, but almond, oat, or soy milk also work great.

Can I make them without eggs?

Yes, I replace the egg with ¼ cup of applesauce or a flaxseed egg for an egg-free version.

Can I use dark chocolate instead of cocoa powder?

Yes, I melt a few tablespoons of dark chocolate and mix it into the wet ingredients for deeper flavor.

How do I keep the pancakes warm while cooking the rest?

I place cooked pancakes on a baking sheet in a 200°F (95°C) oven until ready to serve.

Can I add flavorings to the batter?

Absolutely. I sometimes add vanilla extract, a pinch of cinnamon, or even espresso powder for extra depth.

Can I make mini pancakes instead?

Yes, I use a tablespoon of batter per pancake—they’re adorable and perfect for kids or parties.

What toppings go best with these pancakes?

I love whipped cream, mini marshmallows, chocolate sauce, or even a dusting of cocoa powder for a café-style finish.

Conclusion

I love how these Hot Chocolate Pancakes turn an ordinary breakfast into a cozy, chocolate-filled celebration. They’re fluffy, rich, and irresistibly sweet—especially when piled high with whipped cream and marshmallows. Whether it’s a lazy weekend morning or a festive holiday brunch, these pancakes always make breakfast feel extra special.