Hot Chocolate Pancakes That Taste Like a Snow Day You Can Schedule

Picture this: a stack of pancakes that eats like a mug of hot chocolate—with marshmallows melting into syrupy puddles and cocoa in every bite. This isn’t breakfast; it’s a controlled treat that feels illegal but fits into real life. You’ll make these once for “the kids,” and then start making excuses to do it again.

Fair warning: they’re fluffy, fudgy, and suspiciously irresistible. If you’re bored of ordinary pancakes, congratulations—you just found your new Sunday flex.

The Secret Behind This Recipe

Most chocolate pancakes taste like brown pancakes. These taste like hot chocolate because we layer flavor in three places: cocoa powder, a touch of brewed coffee to amplify chocolate (you won’t taste coffee), and melted butter for richness.

We also fold in mini marshmallows at the end, so they create gooey pockets as they melt—aka the “hot cocoa effect.” The batter stays tender thanks to buttermilk and a proper rest. Stir just until combined, let the flour hydrate, then cook on medium heat so the pancakes rise without burning. The result: tall, soft, and deeply chocolatey pancakes that don’t need a gallon of syrup to impress.

What Goes Into This Recipe – Ingredients

1 1/2 cups (180 g) all-purpose flour
1/3 cup (35 g) unsweetened cocoa powder (Dutch-process if you have it for deeper flavor)
1/3 cup (65 g) granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 1/4 cups (300 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice + 1/4 cup yogurt)
2 large eggs, room temperature
3 tbsp unsalted butter, melted (plus more for the pan)
1 tsp vanilla extract
1–2 tbsp brewed coffee (optional but powerful flavor booster)
1/2 cup mini chocolate chips
1 cup mini marshmallows
Toppings: whipped cream, chocolate shavings, maple syrup, crushed graham crackers, extra marshmallows

The Method – Instructions

In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt. No lumps left in the cocoa.
In another bowl, whisk buttermilk, eggs, melted butter, vanilla, and coffee (if using).
The butter may look streaky; it’s fine.
Pour wet ingredients into dry. Stir with a spatula until just combined. Stop when you see a few streaks; overmixing = tough pancakes.
Fold in chocolate chips. Let the batter rest 8–10 minutes so it thickens and the leavening wakes up.
Heat a nonstick skillet or griddle over medium.
Lightly butter the surface. If a drop of water dances, you’re good.
Scoop 1/4 cup batter per pancake. Quickly press 5–7 mini marshmallows into the surface of each pancake.
Don’t mix them into the bowl—keep them on top.
Cook 2–3 minutes until the edges set and bubbles form on top. Flip gently and cook 1–2 minutes more. Lower the heat if they’re browning too fast.
Hold finished pancakes on a 200°F (95°C) baking sheet while you finish the batch. This keeps them fluffy, not sweaty.
Serve hot with whipped cream, syrup, and your favorite hot-cocoa toppings.
Chocolate shavings? Always a yes.

How to Store

Fridge: Cool completely, then layer with parchment in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then bag for up to 2 months. Reheat directly from frozen.
Reheat: Toaster or 325°F (165°C) oven for 8–10 minutes.
Microwave works in a pinch, but texture is softer (still delicious, IMO).
Syrup strategy: Add toppings after reheating so they don’t turn sad and sticky.

Why This is Good for You

Mood benefits: Cocoa contains flavanols that can support blood flow and lift mood. Happiness counts.
Balanced energy: Buttermilk and eggs give protein and fat to slow down the sugar rush. Translation: fewer 10 a.m. crashes.
Portion control baked in: Pancakes are naturally shareable.
Make a stack, split it, keep your sanity.
Customizable: You can sneak in whole grains or reduce sugar without killing the vibe (see Variations).

Don’t Make These Errors

Overmixing the batter: It turns fluffy into rubbery. Stop when it’s just combined. Lumps are fine; therapy-grade stirring is not.
Marshmallows in the bowl: They dissolve and scorch.
Place them on top of each pancake after scooping.
Heat too high: Cocoa browns fast. Medium heat gives rise without burning. FYI, a little patience saves a lot of pancakes.
Skipping the rest: That 8–10 minute batter rest is where the magic happens.
Taller, softer, better.
Using only natural cocoa with low leavening: Dutch-process gives deeper flavor. If using natural cocoa, keep both baking powder and soda as written.

Variations You Can Try

Mexican Hot Chocolate: Add 1/2 tsp cinnamon and a pinch of cayenne. Top with cinnamon sugar and a drizzle of honey.
Mocha Stack: Increase brewed coffee to 2 tbsp and use espresso chips.
Whipped cream + cocoa dust = café vibes.
Whole-Grain Boost: Swap 1/2 cup flour for white whole wheat. Add 1 extra tbsp buttermilk if batter feels thick.
Peppermint Cocoa: Add 1/4 tsp peppermint extract and top with crushed candy canes. December on a plate.
S’mores: Sprinkle crushed graham crackers onto each pancake after flipping.
Finish with torched marshmallows if you’re dramatic (same).
Dairy-Free: Use almond milk + 1 tsp vinegar, and swap butter for melted coconut oil. Use dairy-free chips.
Protein Upgrade: Replace 1/4 cup flour with chocolate protein powder; add 2–3 tbsp extra milk to loosen.

FAQ

Can I make the batter ahead?

Yes—mix the dry and wet separately the night before. Combine in the morning, rest 10 minutes, and cook.

Once leavening hits liquid, the clock starts ticking, so don’t fully mix too early.

What if I don’t have buttermilk?

Use 1 cup milk plus 1 tbsp lemon juice or vinegar, then add 1/4 cup yogurt or sour cream. This keeps the tang and tenderness similar to buttermilk.

Do I need the coffee?

No, but it’s a subtle flavor amplifier that makes the chocolate taste richer. You won’t taste “coffee,” just better chocolate.

If skipping, add 1 extra tsp vanilla.

Why are my pancakes flat?

Likely overmixed batter or a scorching-hot pan. Also check your baking powder freshness. Batter should rest and cook on medium heat for the best rise.

How do I prevent marshmallows from burning?

Place them on top of the batter, not inside it, and cook over medium.

Flip once the edges set so the marshmallows are protected on the second side.

Can I make them gluten-free?

Yes—use a 1:1 gluten-free flour blend with xanthan gum. Add 1–2 tbsp extra buttermilk if the batter is stiff; GF flour drinks more liquid.

What toppings pair best?

Whipped cream, maple syrup, chocolate shavings, crushed grahams, and a drizzle of warm chocolate sauce. Fresh strawberries add brightness if you need balance (your dentist votes yes).

The Bottom Line

Hot Chocolate Pancakes are a power move: nostalgic flavor, brunch-level presentation, weeknight-friendly steps.

The marshmallow pockets make them wild, but the buttermilk and cocoa keep them legit. Keep the heat moderate, the batter rested, and the toppings playful. Make a stack, grab a fork, and honestly—who needs a mug when breakfast can do this?