Chocolate Pancakes and Vanilla Ice Cream
Indulge in the ultimate breakfast or dessert treat: fluffy chocolate pancakes paired with creamy vanilla ice cream. The rich cocoa flavor of the pancakes perfectly complements the sweet, smooth ice cream, creating a dessert that feels luxurious yet is simple enough to whip up on a weekend morning. Whether you’re serving this for a cozy family brunch or a special treat, these pancakes will satisfy any chocolate craving.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Chocolate Pancakes:
1 cup (125g) all-purpose flour
1/4 cup (25g) unsweetened cocoa powder
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (240ml) milk (any kind)
1 large egg
2 tablespoons unsalted butter, melted, plus extra for cooking
1 teaspoon vanilla extract
1/2 cup (90g) chocolate chips (optional)
For Serving:
Vanilla ice cream (1–2 scoops per serving)
Chocolate syrup, berries, or nuts (optional)
Instructions
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla extract.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined; small lumps are okay. Avoid overmixing.
Add Chocolate Chips: Fold in chocolate chips if using.
Preheat Pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
Cook Pancakes: Pour 1/4 cup batter per pancake onto the pan. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook an additional 1–2 minutes until cooked through.
Keep Warm: Transfer pancakes to a plate and cover with foil to keep warm while cooking the rest.
Serve: Stack pancakes on plates and top with scoops of vanilla ice cream.
Optional Garnishes: Drizzle with chocolate syrup, sprinkle nuts, or add fresh berries.
Enjoy Immediately: Serve while pancakes are warm and ice cream is slightly melting for the best flavor contrast.
Tips
Room Temperature Ingredients: Bring eggs and milk to room temperature for fluffier pancakes.
Do Not Overmix: Overmixing develops gluten, which can make pancakes dense.
Adjust Sweetness: Taste the batter before cooking and adjust sugar if you like sweeter pancakes.
Keep Pancakes Warm: Preheat your oven to 200°F (90°C) and keep cooked pancakes on a tray while finishing the batch.
Use Good Cocoa Powder: A high-quality cocoa powder makes a noticeable difference in flavor.
Non-Dairy Option: Substitute milk with almond, oat, or soy milk.
Butter vs Oil: Melted butter gives richer flavor than oil, but either works.
Chocolate Chips: For pockets of melted chocolate, fold them in just before cooking.
Make Ahead: Pancakes can be made ahead and frozen; reheat in a toaster or microwave.
Serving Tip: Slightly softened ice cream creates a creamy sauce over warm pancakes.
Variations
Double Chocolate: Mix cocoa powder into the ice cream as well for an extra chocolatey treat.
Nutty Delight: Add chopped walnuts or pecans to the batter.
Banana Chocolate: Fold in mashed banana for natural sweetness and moisture.
Mocha Pancakes: Add 1 tsp instant coffee granules to the batter for coffee-flavored pancakes.
Peanut Butter Swirl: Swirl peanut butter into the batter before cooking.
Vegan Version: Use plant-based milk and a flax egg (1 tbsp flaxseed + 3 tbsp water).
Gluten-Free: Replace flour with a 1:1 gluten-free baking flour blend.
Berry Topping: Serve with fresh strawberries or raspberries instead of syrup.
Caramel Crunch: Top with caramel sauce and toasted almonds.
Mint Chocolate: Add 1/2 tsp peppermint extract and garnish with mint leaves.
Q&A
Can I make the pancakes ahead? Yes, cook and cool completely, then freeze in a single layer. Reheat in the microwave or oven.
Can I use milk alternatives? Absolutely, almond, soy, oat, or coconut milk work well.
Why are my pancakes flat? You may have overmixed the batter or used expired baking powder.
How do I prevent pancakes from sticking? Use a non-stick pan and lightly grease with butter or oil.
Can I add cocoa powder to regular pancakes? Yes, substitute 1/4 cup flour for cocoa for chocolate flavor.
How do I make them extra fluffy? Separate the egg and whip the white to soft peaks, fold in gently.
Can I use dark chocolate instead of chips? Yes, chop it into small chunks before folding into the batter.
Are these suitable for kids? Yes, mild chocolate and vanilla ice cream are kid-friendly.
Can I double the recipe? Yes, double all ingredients and cook in batches.
Best way to serve? Warm pancakes stacked with ice cream on top, drizzle with syrup, and garnish with fruit or nuts.
Nutrition
(per serving, 2 pancakes + 1 scoop ice cream)
Calories: 360
Protein: 7g
Carbohydrates: 52g
Sugars: 25g
Fat: 14g
Saturated Fat: 7g
Fiber: 3g
Sodium: 350mg
Values may vary depending on brands and serving sizes.
Conclusion
Chocolate pancakes with vanilla ice cream are the ultimate indulgence for breakfast, brunch, or dessert. The combination of warm, chocolatey pancakes with creamy, cool ice cream creates a delightful contrast that’s hard to resist. With simple ingredients, easy steps, and flexible variations, this recipe is perfect for everyday treats or special occasions. Whether you stick to the classic or explore creative twists, these pancakes promise smiles, comfort, and just the right touch of sweetness.