Chocolate Pancakes (With A Secret Ingredient)

4.47 from 15 votes
This Chocolate Pancakes recipe, while simple, has an unexpected ingredient that will take all of the flavors to the next level.
Chocolate pancakes drizzled with chocolate next to strawberries.

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Hi Bold Bakers!

IN THIS RECIPE: Let’s welcome back Dee, one of our Bold Baking Network experts and founder of One Sarcastic Baker!  — Dee has a lovely recently-released Baking Science cookbook (buy it here) and is here to make us breakfast. Not only are you going to get a Chocolate Pancakes recipe, but you get one that maintains being simple while being elevated by a secret ingredient — all thanks to science.

We all love chocolate and we all love pancakes, so bringing them together is a no-brainer. The only question is how to turn them into epic chocolate pancakes?

The Answer: Olive Oil

The traditional mixing method when making pancakes is pretty simple: mix the dry ingredients in one bowl, the wet ingredients in another bowl then pour the wet ingredients over the dry ingredients, mix and cook. 

This means our fat has to be in a liquid form, which leaves us with melted butter (saturated fat) or oil (unsaturated fat). You can learn more about the difference between the two in my book: Baking Science.

In this recipe I decided to go with Olive oil for a few reasons:

  1. Olive oil, being unsaturated fat will coat the flour and cocoa powder more efficiently and as a result, will increase the moistness of the pancakes.
  2. Olive oil’s flavor goes great with chocolate and even enhances it.
  3. It is easier and faster than melting butter. 

A side-by-side of chocolate pancake ingredients unmixed and then mixed.

How To Make Chocolate Pancakes

It does not get easier than making pancakes. The most important step that is often overlooked is that it is important to bring the ingredients to room temperature.

Please make sure to carefully read the below instructions for a successful bake!

  • Measure and bring your ingredients to room temperature.
  • Sift together the flour, sugar, cocoa powder, and baking powder and use a fork to evenly distribute, and aerate.
  • In a large measuring cup, mix together the milk, egg, and vanilla extract.
  • Pour the liquids over the flour mixture, and use a fork to hydrate the mixture. DO NOT over mix, lumps are ok and in fact, lumps are great, they are an indication that air is trapped in the batter and will give our pancakes the beautiful fluffy texture we all love.
  • Melt ½ tsp of butter (oil and oil spray is also ok) over a flat pan. Once melted use a paper towel to soak any access fat. Do not skip on this part, too much fat will make it hard to flip the pancakes.
  • Pour ¼, ⅓, or ½ cup of the batter into the pan and cook over medium heat for about 3 minutes or just until the pancakes appear mat and you notice some air bubbles.
  • Flip the pancakes and cook for an additional 1 minute. 
  • Top with chocolate sauce and berries and enjoy!

What can go wrong?

Read the below carefully to avoid any frustrations.

  • The pancakes are flat. You over-mixed it, or you did not cook the batter right away.
  • The pancakes are chewy. You did not bring the ingredients to room temperature.
  • The pancakes burned. You cooked them over high heat, I always cook a “test” pancake to make sure I have the heat just right. Remember we have different ovens and different stovetops.
  • The pancakes will not flip. Told you to wipe the pan from the access fat… didn’t I?


Here are a few options for you to personalize your pancakes:

  • Fluffier pancakes. Reduce baking powder to 1 tsp.
  • Extra fluffy pancakes. Separate the egg, and mix only the egg yolk with the liquids. Then add an extra egg white and whip until a thick foam is formed, fold the meringue into the batter and cook.
  • Add ons. Add ½ cup of chocolate chips or blueberries. (do not reduce the amount of baking powder).


The pancakes will stay fresh and moist thanks to the olive oil for up to 2 days at room temperature, covered.

Chocolate Pancakes topped with berries and chocolate.


How can I make this recipe non-chocolate?

Replace the cocoa powder with all-purpose flour.

Do I need to allow the batter to rest?

No, cook the pancakes right away.

Can I use melted chocolate instead of cocoa powder?

No. Stick to cocoa powder.

Buy Dee’s Cookbook

Baking Science Book Cover

If you’re into baking science, look no further than Dee’s brand new cookbook that’s all about the why’s and how’s of baking — it’s literally called Baking Science. You can buy it right here.

Connect With Dee Everywhere

You can find Dee in all kinds of places on the internet. Give her a visit, a follow, and some online love!

The Bold Baking Network

Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators.

Watch The Recipe Video!

Chocolate Pancakes Recipe

4.47 from 15 votes
This Chocolate Pancakes recipe, while simple, has an unexpected ingredient that will take all of the flavors to the next level.
Author: Dee Frances
Servings: 8 pancakes
This Chocolate Pancakes recipe, while simple, has an unexpected ingredient that will take all of the flavors to the next level.
Author: Dee Frances
Servings: 8 pancakes


  • ¾ cup + 1 tablespoon (100 g) all-purpose flour
  • ¼ cup (22 g) cocoa powder
  • ¼ cup + 1 tsp (66 g) granulated sugar
  • 2 teaspoons (9 g) baking powder
  • cup (160 ml) milk, at room temperature
  • 1 large egg , at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) olive oil
  • ¼ cup (60g) unsalted butter to butter cooking


  • In a medium bowl, sift together the flour, cocoa powder, sugar and baking powder then mix to blend.
  • In a separate bowl, mix the milk, egg, vanilla and olive oil then pour it over the flour mixture. Use a fork or a wooden spoon to mix but just until incorporated, few lumps are ok.
  • Place a flat pan over medium heat and melt ½ tsp of butter. Use a clean paper towel to clean any excess butter, this step is important because access butter will make it hard to flip the pancakes.
  • Pour 1/4 -1/3 cup (60-80 ml) of batter in the pan and reduce heat to medium-low, this amount is for a medium pancake. Cook for 2-3 minutes or until the sides of the pancakes appear mate and you notice some bubbles on top. Flip the pancakes and cook for an additional minute.
  • Serve immediately best drizzled with chocolate syrup and fresh berries.

Recipe Notes

You can make the pancakes into any size you wish; the cooking time will varies so pay attention to the appearance of the pancakes like mentioned in the recipe.
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1 year ago

Hi Gemma can I use less sugar thanks I’ll make this tomorrow:)

11 months ago

Light olive oil or extra virgin olive oil?

1 year ago

I made these pancakes on a whim in the middle of the night, and I took all the measurements very roughly but I did follow their tips. The olive oil was a good addition. Pancakes tasted verrry yummy <3

1 year ago

Can you store them in the fridge or freeze them ?

1 year ago

Hi, if I want to substitute chocolate with all purpose flour, how the quantity of sugar change? Thank you 😊

Caroline 🦄
Caroline 🦄
1 year ago

At first I didn’t wipe off enough of the oil and the result were “scrambled pancakes”. With the next few portions I swiped off enough oil so that there weren’t any droplets but so that a bit of oil remained. These pancakes came out looking pretty good in looks. But I found that all of the pancakes lacked sweetness. Perhaps the difference to yours was that you used sweetened cocoa powder but mine definitely needed added sweetness and I usually reduce the sugar. The consistency was good: they didn’t loose it after a few minutes like some other pancakes do.

1 year ago

Can I replace olive oil with some other oil? Will it affect the taste ?
Plz tell
I am a huge fan

1 year ago

Hey love, I am a little confused as to why the recipe calls for 1/4 c butter, if you only use 1/2 t to fry the pancakes in?

1 year ago

Is there a way to make these into waffles?

1 year ago

What is the 1/4 cup of unsalted butter for…? There’s nothing stated in the Instructions…

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.


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