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.
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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.
The hot cocoa 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.
These pancakes feel rich and decadent without being "too rich" or "too sweet." Packed with the perfect balance of flavor in every bite, you're sure to make these a new seasonal tradition.
If you love hot chocolate, then make sure to check out my Easter Egg Hot Chocolate and my Butterfingers Hot Chocolate.
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💛 Why You'll Love This Recipe
- Simple ingredients. A lot of the ingredients we use are simple and basic pantry staple ingredients. Meaning that this recipe is easy enough to make with very minimal shopping needed.
- Easy to make. Making these pancakes from scratch is just as simple as any other recipe, only more fun because there's chocolate.
- A wonderful addition to the season. Serve these pancakes up as fun and exciting Christmas Breakfast Ideas, or enjoy them all winter season long.
🛒 Ingredients
Baking cocoa. Adds rich chocolate flavor to every pancake.
Chocolate milk. Strongly recommended for the best taste. Regular milk makes the pancakes taste diluted, and chocolate pancakes should never taste watered down.
Marshmallow syrup. Made from marshmallow fluff or cream thinned with hot water and vanilla for an easy drizzle. If you have extra fluff, try Rice Krispie Treats with Marshmallow Fluff or Oreo Bundt Cake with Marshmallow Icing.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Skip the syrup if needed. These Hot Chocolate Pancakes are flavorful on their own or with a simple dusting of powdered sugar.
Make a double batch. Pancakes freeze well, making this a good option for meal prep breakfasts.
Stretch the marshmallow fluff. A little syrup goes a long way, so drizzle lightly to make it last longer.
🥄 Instructions for Hot Chocolate Pancakes
Step 1: Preheat a greased skillet to medium-high.
Step 2: Add the flour, sugar, baking cocoa, baking powder, and salt to a large mixing bowl (Image 1).
Step 3: Whisk together to combine (Image 2).
Step 4: Add the eggs to another large bowl (Image 3).
Step 5: Lightly beat with a whisk (Image 4).
Step 6: Mix in the chocolate milk, and then stir in the canola oil and vanilla extract (Image 5).
Step 7: Gently combine the wet ingredients with the dry until the flour is moistened but a few lumps might remain (Images 6&7).
If you want the batter thinner, add in 1-2 teaspoons of milk at a time until desired consistency.
Step 8: When the skillet is ready, pour ¼ cup measures of pancake batter onto the skillet and cook until the edges look set and the center is bubbly. About 2-4 minutes.
Step 9: Flip and cook until the other side is lightly browned. Repeat until all pancakes have been cooked (Image 8).
Step 10: Serve with marshmallow syrup.
Marshmallow Syrup
Step 11: In a small bowl, combine the ingredients needed for the syrup until well mixed.
Step 22: Pour over pancakes as use as desired.
Serve warm and enjoy!
👩🏻🍳 Expert Tips
- Mix gently. Once the wet and dry ingredients are combined, stop stirring. Overmixing can lead to flat, rubbery pancakes.
- Flip at the right time. Look for bubbles on the surface, set edges, and an easy slide of the spatula underneath before flipping.
- Don't press them. Avoid pressing pancakes while they cook. Let them rise naturally, and adjust the heat if the edges brown too quickly while the center stays doughy.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover Hot Chocolate Pancakes in an airtight container in the refrigerator for up to 5 days.
Reheating: Reheat in the microwave in short intervals or warm in a skillet over low heat.
Make Ahead: Pancakes can be cooked in advance and frozen for up to 2 months; thaw and reheat as needed. Marshmallow syrup can be mixed fresh in minutes when ready to serve.
🥗 Side Dishes or Pairing Ideas
These hot chocolate pancakes pair well with fresh fruit, yogurt, breakfast sausages, or scrambled eggs for a fun and filling breakfast.
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- Oreo Overnight OatsRecipe $1.50 / Serving $0.75
- How to Make Overnight OatsRecipe $1.04 / Serving $0.52
❓ Recipe FAQs
You can keep leftover chocolate milk 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.
No, we discovered that incorporating hot cocoa mix into the pancake batter didn't contribute much flavor and left the pancakes lacking. For a more satisfying hot chocolate taste, using chocolate milk and cocoa powder is a far more effective choice.
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🐝 If you tried these Hot Chocolate Pancakes, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Hot Chocolate Pancakes
Ingredients
Pancakes
- 1 ⅓ cups all-purpose flour - ($0.17)
- ⅓ cup granulated sugar - ($0.12)
- ¼ cup baking cocoa - ($0.36)
- 2 teaspoons baking powder - ($0.10)
- ¼ teaspoon salt - ($0.01)
- 2 large eggs - ($0.30)
- 1 cup chocolate milk - ($0.20)
- 2 tablespoons vegetable oil - ($0.09)
- 1 teaspoon vanilla extract - ($0.03)
Marshmallow Syrup
- 1 ½ cups (7 to 8 ounces) marshmallow fluff - ($1.57)
- 2 tablespoons boiling water - ($0.00)
- ¼ teaspoon vanilla extract - ($0.01)
Instructions
- Preheat the skillet. Heat a greased skillet over medium high heat.
- Mix the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- Mix the wet ingredients. In a separate bowl, lightly beat the eggs. Stir in the chocolate milk, vegetable oil, and vanilla extract.
- Combine. Gently mix the wet ingredients into the dry ingredients until just combined. A few lumps are fine. For thinner batter, add 1 to 2 teaspoons of milk at a time until desired consistency is reached.
- Cook the pancakes. Pour about ¼ cup batter onto the hot skillet. Cook for 2 to 4 minutes, until edges are set and bubbles form on top.
- Flip. Flip and cook until the second side is lightly browned. Repeat with remaining batter.
- Make the syrup. In a small bowl, stir together marshmallow fluff, boiling water, and vanilla until smooth.
- Serve. Serve pancakes warm with marshmallow syrup.
Notes
- Mix gently: Overmixing leads to flat, rubbery pancakes.
- Flip timing: Flip only when edges are set and bubbles form on the surface.
- Do not press: Avoid pressing pancakes while cooking to maintain fluffiness.
- Heat control: If pancakes brown too fast or stay doughy in the center, lower the heat slightly.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
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