November 4, 2024

Eggless chocolate pancakes

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There’s nothing quite like starting your day with a stack of warm, fluffy eggless chocolate pancakes. They’re the perfect combination of rich cocoa flavour and melt-in-your-mouth texture. Whether you’re a chocolate lover or just looking for a special breakfast treat, these pancakes are sure to satisfy your cravings. Made with simple ingredients you probably already have in your pantry, this recipe is both easy and delicious.

Cocoa powder is the star of the show, providing a deep, chocolatey flavour that satisfies any sweet tooth. We use all-purpose flour to give the pancakes their structure, ensuring they are light and fluffy. A touch of sugar sweetens the batter just right, complementing the cocoa without overpowering it.

To add richness and moisture, eggs and milk are essential, binding the ingredients and adding a tender crumb. For an extra layer of flavour, we incorporate a splash of vanilla extract, enhancing the chocolate and creating a fragrant aroma that fills your kitchen. A bit of baking powder acts as the leavening agent, ensuring the pancakes rise to fluffy perfection. Finally, a pinch of salt balances the sweetness and rounds out the flavours.

In this recipe, we’ll guide you through each step to make eggless chocolate pancakes that are simple to prepare. Perfect for breakfast, brunch, or even dessert, these pancakes will delight anyone who takes a bite.

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Eggless chocolate pancakes

Print Recipe

Chocolate pancakes are a breakfast delight that combines the rich flavour of cocoa with the light, fluffy texture of traditional pancakes.

Course Breakfast, Brunch

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings 3

Author sumisculinarynotes

Ingredients

1 Cup = 250ml

Dry Ingredients:

1 cup or 110 gms of all-purpose flour
3 tbsp or 15 gms of unsweetened cocoa powder
3 tbsps granulated or powdered sugar
1 tsp baking powder
¼ tsp baking soda
Pinch of salt

Wet Ingredients:

1 cup or 200ml of luke-warm milk
2 tsp vinegar
2 tbsps or 28 gms of unsalted butter melted
1 tsp vanilla extract
Maple syrup or chocolate syrup for serving optional

Instructions

Buttermilk:

In a small bowl or microwave-safe cup, warm 1 cup of milk until it’s just warm to the touch (not hot). You can use a microwave or gently heat it on the stove.
Stir in 2 teaspoons of vinegar. Let the mixture sit for about 5 minutes. It will curdle slightly, creating a homemade buttermilk substitute.

Batter:

In a large mixing bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, powdered sugar and salt until well combined.
Whisk the melted butter, vanilla extract and the buttermilk in another bowl until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Be careful not to over-mix; a few lumps are okay.
If you’re using chocolate chips or chunks, gently fold them into the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until the other side is cooked through.
Transfer cooked pancakes to a plate and keep them warm in a preheated oven at 200°F (95°C) while you cook the rest.
Serve your chocolate pancakes with your favourite toppings, such as fresh berries, whipped cream, and a drizzle of maple or chocolate syrup.

Notes

If the batter is too thick, add a bit more milk to reach your desired consistency.

If you are using salted butter, you can skip adding salt to the flour.

Variations: Try adding a teaspoon of espresso powder for a mocha flavour or a pinch of cinnamon for warmth.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, which may make the pancakes denser. You could also try a half-and-half mix for a lighter texture. Whole wheat flour absorbs more liquid than all-purpose flour, so adding more milk or water can help maintain the right batter consistency for soft, fluffy pancakes.

How can I make my pancakes fluffier?

Adding more baking powder or a touch of baking soda (if your recipe includes an acidic ingredient like vinegar or yoghurt) can help. Sifting the flour and not over-mixing the batter also contributes to fluffier pancakes.

How can I make these pancakes healthier?

Try using natural sweeteners like maple syrup, honey, or coconut sugar instead of refined sugar. You can also add ingredients like chia seeds, ground flax, or oats for extra nutrition.

How do I store leftover pancakes?

Store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in a pan or microwave.

Can I add toppings or mix-ins?

Absolutely! Try chocolate chips, berries, nuts, or even coconut flakes for added flavour and texture.

Why are my pancakes sticking to the pan?

Make sure your pan is well-heated and lightly greased before pouring the batter. A non-stick pan or a little oil can help prevent sticking.

How do I prevent lumps in my pancake batter?

Whisk dry and wet ingredients separately first, then combine them gently. Avoid over-mixing to keep your batter smooth.

What’s the best way to keep pancakes warm before serving?

Place cooked pancakes on a baking sheet in a warm oven (around 90°C) until ready to serve.

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Eggless chocolate pancakes