Chocolate + Pancakes? Could life get any better? These delicious Chocolate Pancakes have got the perfect balance of chocolate-y flavor and whole grains to keep you satisfied until lunch time. For ages 9+ months and baby-led weaning.
Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).
Healthy Chocolate Pancakes
Looking for a delicious pancake that the whole family will love? I’ve got you!
Whenever I’m looking to spice things up in my kid’s breakfast rotation (and by “spice,” I typically mean adding something slightly sweet, because after all…we’re talking about tiny humans here), I bring back these healthy chocolate pancakes into the mix.
They’re a fun twist on regular pancakes, without being so rich or sweet that it leaves everyone with that heavy feeling in their stomach. These chocolate pancakes have a good amount of protein from white whole wheat flour and are naturally sweetened with maple syrup.
We love pairing these chocolate pancakes with scrambled eggs or breakfast sausage and a side of fresh fruit in our house for breakfast, lunch, or even dinner. They also pack well for school lunches and are freezer-friendly.
We LOVE pancakes! If you are looking for more easy and healthy pancakes for your little one, then be sure to check out my reader-favorite Spinach Pancakes, these widely popular 3-Ingredient Banana Pancakes, or these delicious Pink Beet Pancakes. You can also find more recipes and information in my best-selling cookbook Little Foodies: Recipes for Babies and Toddlers with Taste.
Reasons to Love Chocolate Pancakes
- Soft and fluffy
- Good amount of protein
- Made with whole grains
- Can be made gluten-free and dairy-free
- Easily customizable with add-ins or toppings
- Perfect for all ages – babies 9+ months, toddlers, big kids and even adults!
- Great for baby-led weaning
- Perfect for breakfast, snack, lunch or even dinner
- Freezer-Friendly for those crazy busy mornings
Ingredients
Please look at the recipe card for complete ingredients and instructions.
- Flour: white whole wheat flour, whole wheat flour, 50/50 whole wheat and all-purpose flour, unbleached, all-purpose or gluten-free, all work in this recipe.
- Cocoa Powder: unsweetened cocoa powder, or for a more intense “chocolate-y” flavor, try dutch process cocoa powder
- Maple Syrup: we prefer pure maple syrup for that classic taste
- Butter or Oil: can use melted coconut oil, avocado oil, olive oil, or melted butter
- Milk: dairy or any plant-based alternative
- Egg: helps bind ingredients together
- Baking Powder
- Spices: salt, cinnamon and vanilla
Step-by-Step Instructions
- In a medium mixing bowl, add in the flour, cocoa powder, baking powder, cinnamon, and salt. Whisk until incorporated.
- Add in the wet ingredients – egg, butter, maple syrup, vanilla and milk and mix until well incorporated.
- Heat a medium skillet or griddle on medium or medium-low heat. Add 1/8-1/4 cup of batter to the skillet and cook for 2-3 minutes on the first side. Flip and then cook for an additional 2-3 minutes on the second side.
- Repeat the process until all of the batter has been used.
- Serve warm and enjoy!
Benefits of Chocolate Pancakes
When you hear the words chocolate and pancakes, you probably don’t think of healthy, but let these change your mind!
- Whole wheat flower gives these pancakes some protein, and along with the cocoa powder, some fiber.
- Cocoa powder provides antioxidants to help reduce inflammation and fight cancer.
- The milk in these pancakes gives a boost of calcium and protein to help strong bones and keep bellies full.
Variations
What could possibly make chocolate pancakes any better? Well, you can certainly eat them as they are, OR you can top them or add in any number of combinations. Here are several of my favorite additions:
- chopped strawberries
- sliced bananas
- pecans
- mini chocolate chips
- blueberries
- peanut or nut butter
- chopped walnuts
- sprinkles
- cream cheese
- raspberries
How to Store
Store chocolate pancakes in an air-tight container in the fridge for 3-4 days. These pancakes freeze well and will last up to 3 months in the freezer. To reheat, gently heat in the microwave or toaster.
Recipe Tips
- For Gluten-free pancakes: Use a 1:1 style of gluten-free flour.
- To make Dairy-free: Use a plant-based milk, such as coconut, almond or hemp milk.
- Double it: Works perfectly to make a batch of pancakes to freeze for later!
- Batter too thick: if your batter becomes too thick, just add in a tablespoon or two of milk and mix.
- 1 1/4 cup white whole wheat flour, whole wheat, unbleached, all-purpose or a gluten-free blend
- 1/4 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 large egg
- 2 tbsp melted butter, melted coconut oil, vegetable oil or olive oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 1/4 cup milk, dairy, almond, coconut, hemp, etc.
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Dry Ingredients: In a medium mixing bowl, add in the flour, cocoa powder, baking powder, cinnamon, and salt. Whisk until fully incorporated.
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Wet Ingredients: Add in the egg, butter, maple syrup, vanilla, and milk. Mix until fully incorporated.
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Cook: heat a skillet or griddle over medium or medium/low heat and pour a 1/8 cup of pancake batter on the skillet. Let cook for 2-3 minutes or until golden brown on the first side, flip and then cook for another 2-3 minutes on the second side.
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Eat: serve warm and enjoy!
Yield: makes roughly 20 small-ish pancakes
Chocolate Yogurt Sauce: in a small microwave-safe bowl, add in 3 tbsp chocolate chips and 1 tsp coconut oil and heat in 30-second intervals, mixing between each turn (mine took 2 minutes). When melted, you can drizzle on a small bowl full of plain yogurt or on top of the pancakes.
Variations:
- chopped strawberries
- sliced bananas
- pecans
- mini chocolate chips
- blueberries
- peanut or nut butter
- chopped walnuts
- sprinkles
- cream cheese
- raspberries