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.
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.
Why This Recipe Works
- 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 a fun and exciting Christmas morning breakfast, or enjoy them all winter season long.
For the pancakes, you will need:
All-Purpose Flour- This is the gluten structure and base of the recipe.
Baking Cocoa- For a nice chocolate taste in every pancake, you will need some baking cocoa powder.
Baking Powder- This will help the pancakes to puff up and rise nicely as they bake.
Salt- You will need some salt because it is a natural flavor enhancer.
Eggs- Adding in eggs will help to bind the batter well so that the pancakes have a good consistency and don't crumble apart.
Granulated Sugar- For added sweetness and a more tender crumb.
Chocolate Milk- I highly recommend buying some chocolate milk for this recipe. I have tried this recipe with regular milk, and it isn't the same. 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?
Oil- Add in some vegetable oil or canola oil for added fats to keep the pancakes from feeling dry.
Vanilla Extract- You'll need some vanilla extract to enhance the flavors well.
For the Marshmallow Syrup, you will need:
Marshmallow Fluff- Buy a jar of marshmallow fluff or marshmallow cream. That is the base of this simple marshmallow syrup recipe.
Boiling Water- To help dissolve the marshmallow fluff into a drizzling consistency.
Vanilla Extract- For added flavor enhancement.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make hot chocolate pancakes with these simple step-by-step instructions:
Preheat a greased skillet to medium-high.
Add the flour, sugar, baking cocoa, baking powder, and salt to a large mixing bowl.
Whisk together to combine.
Add the eggs to another large bowl.
Lightly beat with a whisk.
Mix in 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 ¼ 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.
🍴 Recipe Tips
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 to get the perfect easy chocolate pancakes every time:
- 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.
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.
More Great Breakfast Recipes to Try
- Yogurt Banana Split
- Air Fryer Custard Toast
- Oreo Bread Pudding
- Carrot Cake Pancakes with Cream Cheese Syrup
Hot Chocolate Pancakes with Marshmallow Syrup
- 1 ⅓ cups All purpose flour ($0.11)
- ⅓ cup Granulated sugar ($0.07)
- ¼ cup Baking cocoa ($0.40)
- 2 teaspoons Baking powder ($0.02)
- ¼ teaspoon Salt ($0.02)
- 2 large Eggs ($0.16)
- 1 cup Chocolate milk ($0.19)
- 2 Tablespoons canola (or vegetable) oil ($0.06)
- 1 teaspoon Vanilla extract ($0.02)
- 1 ½ cups Marshmallow fluff (7-8ounce jar) ($1.94)
- 2 Tablespoons Boiling water ($0.00)
- ¼ teaspoon Vanilla extract ($0.01)
Hot Chocolate Pancakes
- Preheat a greased skillet to medium-high.
- Mix together the dry ingredients in a bowl (flour, sugar, baking cocoa, baking powder, and salt).
- In another bowl, lightly beat the eggs.
- Mix in 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 ¼ 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.