Making your favorite winter beverage into your favorite breakfast food is easier than you think. With these fluffy hot chocolate pancakes and marshmallow syrup, every bite is wonderful and filling.
Hot Cocoa Pancakes
I went through a few “failure” attempts at trying to create the BEST chocolate pancake and FINALLY settled on this one. The use of chocolate milk to be the liquid really helps to seal the deal and pack in more flavor and richness.
While you could use regular milk, the flavor just isn’t strong enough and in the words of my 7-year-old “it tastes watered down.” Pancakes should never taste like water, and should always be full of flavor, right?
The pancakes really do taste like chocolate and the marshmallow syrup on top just brings all the wonderful hot cocoa flavors you desire into your every bite.
Hot Chocolate Pancakes Ingredients
- All-Purpose Flour
- Baking Cocoa
- Baking Powder
- Granulated Sugar
- Chocolate Milk
- Vanilla Extract
Marshmallow Syrup Ingredients
- Marshmallow Fluff
- Boiling Water
- Vanilla Extract
What you’ll need to make this recipe
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Tips for making easy chocolate pancakes
I love making pancakes and if you looked through this site you’d see several tasty pancake recipes that we love. Getting a perfect pancake takes a little technique and here are a few tips to make it a little easier:
- Don’t overwork the batter. You can mix the wet stuff as much as you want or mix the dry stuff well, but once you combine the two into an actual pancake batter, be gentle. Overworking the batter will cause your pancakes to turn out flat and rubbery.
- Don’t flip before it’s ready. Pancakes will have set edges and bubbles on the top. They will also give you zero resistance when you try to slide a spatula underneath. If it buckles or bends like an accordion as you go to flip it, it wasn’t ready to be flipped.
- Never squash it down. I used to be guilty of this, but when the pancake is cooking, don’t squish it down. Let the heat travel from the skillet upwards and raise the pancake with it. If your pancakes are doughy in the center but set/burnt on the outsides then there’s an issue with your heat setting and you should lower the temp and wait longer for the magic.
FAQs about chocolate milk pancakes
You can keep leftover pancakes stored in an airtight container in the fridge for up to 5 days, just reheat and enjoy. Or eat them cold- it’s up to you.
Topping these dessert-like hotcakes with more marshmallows, candy cane bits, sprinkles, or whatever you’d normally put in a cup of cocoa is a fun way to make them a little more realistic.
How to make hot chocolate pancakes
Preheat your skillet to medium-low and grease it with nonstick cooking spray or butter.
In a mixing bowl, combine the flour, baking cocoa, baking powder, and salt.
In another bowl, beat the eggs together with the milk, and then stir in the oil and vanilla extract.
Gently combine the dry ingredients with the wet, stirring until no flour streaks remain but there are still some lumps.
Scoop the batter by the 1/4 cup measures and place it onto the hot griddle.
Cook for about 2-4 minutes until edges have set, bubbles are in the middle and the bottom is cooked and showing no resistance to being flipped.
Flip and cook the other side until golden. Continue until all pancakes have been cooked.
In a bowl, combine the marshmallow fluff with the boiling water and vanilla extract until well mixed.
Pour marshmallow syrup over pancakes and enjoy.
More Great Recipes to Try
- Yogurt Banana Split
- Poor Man’s Stew
- Rolo Turtle Fudge
- Pumpkin White Chocolate Chip Cookies
- Milk Dud Cookies
- Smoked Salmon Scrambled Eggs
Hot Chocolate Pancakes with Marshmallow Syrup
- 1 1/3 cups all purpose flour
- 1/4 cup baking cocoa
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1 cup chocolate milk
- 2 Tbsp canola (or vegetable) oil
- 1 tsp vanilla extract
- 1 1/2 cups marshmallow fluff (7-8ounce jar)
- 2 Tbsp boiling water
- 1/4 tsp vanilla
Hot Chocolate Pancakes
- Preheat a greased skillet to medium-low.
- Mix together the dry ingredients in a bowl (flour, baking cocoa, baking powder, and salt).
- In another bowl, beat the eggs into the chocolate milk and then stir in the canola oil and vanilla extract.
- Gently combine the wet ingredients with the dry until the flour is moistened but a few lumps might remain. If you want the batter thinner, add in 1-2 teaspoons of milk at a time until desired consistency.
- When the skillet is ready, pour 1/4 cup measures of pancake batter onto skillet and cook until edges look set and center is bubbly. About 2-4 minutes.
- Flip and cook until other side is lightly browned. Repeat until all pancakes have been cooked.
- Serve with marshmallow syrup.
- In a small bowl, combine the ingredients needed for the syrup until well mixed.
- Pour over pancakes as use as desired.