20-Minute Chocolate Pancakes

This quick breakfast recipe is sure to start your day with a smile with a fluffy texture and deep chocolate flavor. Thanks to the sweetness offered by Florida Crystals® Regenerative Organic Certified® Raw Cane Sugar, the natural bitterness of the cocoa is perfectly balanced. This tall stack of pillowy, chocolat-ey deliciousness is best served with a dark chocolate drizzle and homemade whipped cream.

Prep Time

10 minutes

Cook Time

20 minutes


15 pancakes

Marley Goldin

As a Mom, certified foodie, content creator, and qualified environmental scientist, Marley is dedicated to creating attainable, sustainable recipes and sharing them along with her favorite green tips for living a more environmentally friendly lifestyle. 


Chocolate Pancakes

  • 1 tablespoon distilled white vinegar
  • 1 cup milk (whole, reduced fat, or skim dairy or unsweetened & unflavored non-dairy)
  • 1/3 cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • 2 large eggs
  • 3 tablespoons vegetable or coconut oil in liquid form
  • 1 teaspoon vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1/4 cup dark Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 ounce high quality dark chocolate, finely chopped
  • 2-3 tablespoons unsalted butter, for frying

Whipped Cream

  • 1/4 cup Florida Crystals® Regenerative Organic Powdered Sugar
  • 1 cup heavy whipping cream

Chocolate Sauce (optional)

  • 3.5 ounces (1 bar) high quality dark chocolate
  • 1/4 cup heavy whipping cream


Chocolate Pancakes

Step 1

In a measuring cup or small bowl, add the vinegar to the milk, stir, and set aside to slightly curdle to make buttermilk.

Step 2

Whisk together the sugar and eggs until well-combined.

Step 3

Add the oil, vanilla extract, and acidified buttermilk and whisk again until smooth.

Step 4

Add the flour, cocoa powder, baking powder, and salt and whisk until there are no lumps and the batter begins to bubble slightly on top.

Step 5

Chop your chocolate into small fragments and fold it into the batter.

Step 6

Add butter to your griddle or frying pan and allow it to heat up on medium-high until the butter is melted. You want a bubbly mixture that is thin enough to run off your spoon, but not too thin that it spreads too flat on the pan. If the mixture seems too thin at this point, you can add up to 2 more tablespoons of flour to the batter.

Step 7

For the thickest, most perfectly round pancakes, use pancake molds. Pour batter into your molds or freeform circles onto the pan and cook over medium heat.

Step 8

When it's ready to flip, the batter on the uncooked side will start to form little air bubbles. Use a spatula to flip the pancakes, and allow them to cook on the other side for 2-3 minutes.

Step 9

Continue to fry the pancakes, 2 or 3 at a time, until all of your batter is used up, adding butter when needed.

Whipped Cream

Step 1

Sift your powdered sugar into a stainless steel or glass mixing bowl and add the cold heavy whipping cream on top.

Step 2

Use a hand or stand mixer to continually beat on high speed until stiff peaks form, about 3-4 minutes. Serve cold over chocolate pancakes.

Chocolate Sauce (optional)

Step 1

Break your chocolate bar into 4 pieces and add it to a small pot over low heat with the heavy whipping cream.

Step 2

Continuously whisk until the chocolate is melted and integrated into the cream. Remove from heat immediately. Serve hot over chocolate pancakes and enjoy.