If you’re craving a breakfast that feels like a warm hug, the Chocolate Pancakes with Fresh Fruit and Powdered Sugar Recipe is just what you need. These decadent pancakes combine the rich, velvety flavors of cocoa with the natural sweetness and freshness of berries, all dusted with a light sprinkle of powdered sugar for that perfect touch of elegance and sweetness. Whether it’s a weekend treat or a special occasion breakfast, this recipe guarantees fluffy, chocolatey goodness that’s impossible to resist.

Ingredients You’ll Need

The image shows eight clear glass bowls and one clear glass measuring cup arranged on a wooden table. The largest bowl is empty and placed near the back center. In front, from left to right, are smaller bowls containing one raw egg with yellow yolk and clear white, some melted butter, white flour, a light brown powder (likely cocoa), white granulated sugar, and two very small bowls with white powders, possibly baking powder and salt. The measuring cup has a woman’s hand holding a green whisk beside it and contains a white liquid, likely milk. The background is simple and neutral. Photo taken with an iphone --ar 4:5 --v 7

Preparing this Chocolate Pancakes with Fresh Fruit and Powdered Sugar Recipe is a breeze with a handful of everyday ingredients that create a symphony of flavor and texture. Each component plays a crucial role, from the fluffy flour base to the rich cocoa powder that gives these pancakes their classic chocolate vibe.

1 large egg: Acts as the binding agent, adding structure and helping the pancakes rise perfectly fluffy.
1 cup of milk (237mL): Provides moisture and tenderness; you can use whole, skim, or even almond milk depending on your preference.
2 Tbsp of unsalted butter (melted): Adds richness and moisture; you can substitute oil if you prefer a dairy-free option.
1 cup of all-purpose flour (120g): The pancake canvas that gives them that soft and airy texture.
1/4 cup of white granulated sugar (50g): Sweetens the batter gently, balancing the cocoa’s bitterness.
1/3 cup of unsweetened cocoa powder (35g): The star of the show, infusing the batter with deep chocolate flavor and a beautiful dark color.
1 tsp. baking soda (5g): Ensures your pancakes rise just right for that light, fluffy bite.
1/2 tsp. salt (3g): Enhances flavor and balances sweetness; adjust if using salted butter.
Fresh strawberries, raspberries, and blueberries: Add bursts of natural sweetness, tartness, and vibrant color.
Powdered sugar: A delicate dusting that elevates both flavor and presentation.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Pancakes with Fresh Fruit and Powdered Sugar Recipe

Step 1: Mix the Wet Ingredients

Start by whisking together the large egg, your choice of milk, softened butter, and white granulated sugar in a large bowl. This mix is the foundation that brings moisture and sweetness, ensuring your batter has a smooth consistency that will cook evenly.

Step 2: Combine the Dry Ingredients

Next, sift the all-purpose flour, salt, baking soda, and unsweetened cocoa powder into the wet mixture. Using a sieve prevents lumps and guarantees that every bit of cocoa is seamlessly incorporated. Gently fold the batter together with a spatula or mixer, but be careful not to overmix—this keeps your pancakes light and fluffy.

Step 3: Heat Your Cooking Surface

Preheat your skillet or griddle to about 350 F (176 C), which is medium heat on most stovetops. Make sure it’s fully heated by sprinkling a drop of water onto it; if the water sizzles and evaporates, you’re ready to go. This step is crucial for getting that perfect golden edge on your chocolate pancakes.

Step 4: Cook the Pancakes

Spray your hot cooking surface lightly with cooking spray or grease it with butter. Scoop the batter with a half-cup measuring cup or ladle and pour it onto the griddle. Let the pancakes cook undisturbed for about 2 to 3 minutes until edges look set and little bubbles form on top.

Step 5: Flip and Finish Cooking

Once you see those telltale bubbles and firm edges, flip the pancakes gently. They’ll need just 1 to 1.5 minutes on the other side to cook through perfectly without drying out. When they’re done, they’ll be springy to the touch and irresistible.

Step 6: Plate and Garnish

Transfer your chocolate pancakes to a plate and pile on fresh strawberries, raspberries, and blueberries. Dust a generous amount of powdered sugar over the top—it melts slightly on the warm pancakes, creating a delicate, sweet finish. Now, it’s time to enjoy!

How to Serve Chocolate Pancakes with Fresh Fruit and Powdered Sugar Recipe

A single, round pancake is cooking in the center of a black frying pan. The pancake is light brown on top with a smooth and soft texture. The pan sits on a stove burner, and next to the pan, there is a clear glass bowl with mixing batter and a black spatula partially visible. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh fruit is your best friend here—bright strawberries, juicy raspberries, and plump blueberries not only add a pop of color but also balance the richness of the chocolate perfectly. Don’t underestimate the magic of a light dusting of powdered sugar; it’s like frosting without the heaviness.

Side Dishes

These pancakes pair fantastically with a dollop of whipped cream or a side of creamy yogurt to cool and complement the warm flavors. For a heartier breakfast, add some crispy bacon or sausages on the side, blending sweet and savory beautifully.

Creative Ways to Present

Stack the pancakes in a tall tower drizzled with chocolate syrup or honey, layering fresh fruit and a sprinkle of powdered sugar between each pancake layer. Alternatively, arrange them in a fan shape with fruit scattered artfully around the plate for an Instagram-worthy breakfast scene.

Make Ahead and Storage

Storing Leftovers

If you have any chocolate pancakes left after your breakfast feast, simply store them in an airtight container in the refrigerator for up to three days. To avoid sogginess, place parchment paper between the stacks to keep them fresh and prevent sticking.

Freezing

Chocolate pancakes freeze wonderfully! Lay them flat on a baking sheet to freeze individually, then transfer to a zip-top freezer bag for up to two months. This makes it super convenient to have your favorite breakfast ready to reheat whenever you want.

Reheating

To reheat, warm them gently in a toaster oven or on a skillet over low heat until heated through. Microwaving works too but can make pancakes a bit rubbery if overheated, so keep it brief and cover with a damp paper towel to retain moisture.

FAQs

Can I use a different type of milk in the Chocolate Pancakes with Fresh Fruit and Powdered Sugar Recipe?

Absolutely! Whether you prefer whole, skim, almond, or oat milk, any type works well in this recipe. Just be aware that the flavor and texture might change slightly depending on your choice.

What can I do if I don’t have cocoa powder?

Cocoa powder is essential for that deep chocolate flavor, but as an alternative, you could try melted chocolate chips mixed into the batter, though you might need to adjust the sugar slightly. Keep in mind that texture and color will differ from the original recipe.

Why shouldn’t I overmix the batter?

Overmixing can develop the gluten in the flour too much, making pancakes tough instead of light and fluffy. Folding just until combined ensures a tender bite in every mouthful.

Can I make these pancakes vegan?

Yes! Replace the egg with a flax or chia seed egg substitute and use plant-based milk and vegan butter or oil. The texture will remain lovely, and the chocolate flavor will still shine through.

How do I keep my chocolate pancakes from becoming soggy when topped with fruit?

Serve the fruit fresh and add powdered sugar just before eating. If you prepare the fruit ahead, drain any excess liquid and gently pat them dry to keep your pancakes from getting soggy too quickly.

Final Thoughts

There’s something truly special about waking up to a stack of warm, chocolatey pancakes generously topped with fresh fruit and a sprinkle of powdered sugar. This Chocolate Pancakes with Fresh Fruit and Powdered Sugar Recipe is not just a breakfast; it’s a celebration on your plate. Give it a try and watch how it brightens your mornings with every delicious bite.

Chocolate Pancakes with Fresh Fruit and Powdered Sugar Recipe

Ingredients You’ll Need