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Chocolate Pancakes

5 from 1 review

These healthy chocolate pancakes are so tasty and my kids love them – way better than iHop! Vegan-friendly, add chips for double chocolate, or use bisquick!



Dry Ingredients

Wet Ingredients

  • 2 eggs
  • 1 cup yogurt (I used plain, whole-milk yogurt)
  • 1 cup milk (I used almond milk)
  • 4 Tbsp melted butter
  • 4 Tbsp coffee (I used decaf)
  • 2 tsp vanilla extract (here’s how to make your own)


  1. In a large bowl, melt the butter. Set aside to cool to room temperature.
  2. Preheat the griddle to 350F.
  3. Make sure you also have the remaining wet ingredients pulled out and ready.
  4. Measure oats into a blender and process for about 30-45 seconds, or until you have what looks like flour.
  5. Add the remaining dry ingredients to the blender and process for about 20 seconds, just to combine everything. (Note: You don’t HAVE to process everything in the blender, but this saves you from dirtying another bowl.)
  6. Add the remaining wet ingredients to the large bowl with melted butter and whisk everything together well.
  7. When the griddle is preheated, add the dry ingredients to the wet ingredients and stir until they are just combined.
  8. Measure ¼ cup of batter to the griddle and cook until you can see that the edges are cooked, about 2-3 minutes. Flip over and cook for another minute or two.
  9. Repeat with the remaining pancake batter, stirring well in between batches.
  10. Best served warm with butter and pure maple syrup.


Adapted from this recipe.