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Chocolate pancakes stacked on a white place on a pink background with a small bottle of chocolate milk in the background,

Chocolate Milk Pancakes

These chocolate milk pancakes will be an amazing breakfast for you and your family to enjoy! Level up your pancakes by using my chocolate milk pancake recipe!
5 from 3 votes
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting time: 15 minutes
Total Time: 45 minutes
Servings: 8 pancakes
Calories: 159kcal
Author: Neive

Equipment

  • Griddle or frying pan
  • 2 Mixing bowls
  • Ladle or measuring cup for pouring the batter into the pan.
  • Whisk

Ingredients

  • 220 Grams All Purpose Flour
  • 2 Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • 2 Tablespoons Sugar
  • 2 Large Eggs
  • 270 ml Chocolate Milk

Instructions

  • 1: Combine dry ingredients in a large bowl and mix them together.
  • 2: Then in a small bowl combine wet ingredients and stir until fully mixed.
  • 3: Gently pour the dry ingredients into the wet mix and stir until smooth and lump-free then leave to set for 15 minutes.
  • 4: Give your non-stick pan a quick brush with some oil or butter, and then set it to medium heat. Now it's time to pour in your pancake mix.
  • 5: Cook each side for 2-3 minutes. Flip 'em over when bubbles form on the surface and repeat on the other side.
  • 6: Cook until they're perfectly golden brown. and repeat until all the pancake batter is used up. Enjoy!

Notes

Tips:
  • Tip #1: Use room-temperature eggs - When eggs are at room temperature, they are easier to mix with other ingredients, and they also incorporate more air into the batter when they are beaten, which can help the pancakes to become lighter and fluffier.
  • Tip #2: leave pancake batter to set for 15 minutes -This little trick is what makes your pancakes so light and fluffy! Basically, when the heat hits this ingredient, it starts doing its thing and helps the batter rise up. 
  • Tip #3: Wait for the bubbles to appear - these bubbles are a sign that the pancake is ready to be flipped. Once the edges of the pancake begin to appear dry and the bubbles are no longer filling in with batter, it's usually a good indication that the pancake is ready to be flipped.
  • The second side typically cooks much faster than the first side, so it's important to keep an eye on it to prevent burning.
Variations:
  • Chocolate milk pancakes with chocolate chips - Add some chocolate chips to make little pockets of chocolatey goodness.
  • Dairy Free - If you require dairy-free chocolate milk pancakes substitute for dairy-free chocolate milk.
  • Extra chocolatey pancakes - Add 1 tablespoon of cocoa powder to the pancake mix to increase the chocolate flavor.

Nutrition

Serving: 1serving | Calories: 159kcal | Carbohydrates: 28g | Protein: 5.6g | Fat: 2.6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.7g | Cholesterol: 50.3mg | Sodium: 300.3mg | Potassium: 102.1mg | Fiber: 0.8g | Sugar: 6.6g
Tried this recipe?Mention @bakesandbeyondofficial or tag #bakesandbeyondblog!