First, Why Are Pancakes With Chocolate and Strawberries A Thing In My House?
So, these pancakes – oh boy, where do I even start? The first time I made pancakes with chocolate and strawberries, my kitchen looked like a Pinterest project gone horribly awry (think: flour clouds and strawberry carnage). But you know what? The smell that filled every corner of the house got everyone tumbling out of bed looking like they'd just won the breakfast lottery. Actually, there's a family debate over which morning was best: the one with pancakes, or the time I let my daughter make her own 'art' with the strawberry sauce on top (spoiler: syrup everywhere). There’s just something about the combo of melty chocolate and juicy berries that tells you the day’s already better than most. Plus, I’ve always thought pancakes are the underdogs of breakfast; sure, everyone likes them, but rarely do they get the all-star treatment. Today? We give them their moment.
Why You'll Probably Love This (and When I Actually Make Them)
I make these pancakes with chocolate and strawberries when the world's feeling a bit rough round the edges. Like, after a week where everyone’s socks go missing (seriously, where do they even go?) or when I've overbought strawberries that need to be used up before they tiptoe to the fuzzy side. My kids go absolutely bonkers when I make this because chocolate for breakfast? Basically a golden ticket. But also, I’m not above making them just for myself with a giant mug of coffee after a long run (well, a brisk walk, but let’s pretend).
Gather Your Ingredients (Substitutes Totally Welcome)
- 1 ½ cups all-purpose flour (Whole wheat works fine; I tried buckwheat once and, well... you might want to stick with white or blend it!)
- 2 tablespoons sugar (I use brown sometimes – adds a bit of depth?)
- 2 teaspoons baking powder
- ½ teaspoon salt, give or take
- 1 cup milk (or whatever's left in the fridge; oat milk is surprisingly good here)
- 2 eggs, lightly beaten (I tried flax eggs once and they… sort of worked)
- 3 tablespoons melted butter (Granny swears by Kerrygold, but plain ol' store brand is grand. Or swap for vegetable oil if you’re in a jam)
- 1 teaspoon vanilla extract (optional, but always feels fancier)
- 1 cup chocolate chips or chopped good chocolate (Honestly, chop up whatever chocolate you’ve got. One time I threw in leftover Easter bunnies. Worked like a charm!)
- 1 cup fresh strawberries, sliced (Throw in more if you're feeling extra. If using frozen, just thaw and pat dry a bit first)
- (Optional) pinch of cinnamon, because why not?
How I Actually Cook 'Em (with a Few Real-Life Detours)
- Mix the dry stuff. In a big bowl (I prefer the biggest I can find so nothing escapes), toss in your flour, sugar, baking powder, and salt. Give 'em a quick whisk, or just fluff it with a fork—no one's watching.
- Stir together the wet stuff. In another bowl or a jug if you're lazy like me, combine the milk, eggs, melted butter, and vanilla. I usually crack the eggs straight into the jug, but if you feel like being fancy, beat ‘em first in a small bowl.
- Bring it all together. Pour the wet mix into the dry. This is where I usually get nervous about lumps but, actually, it's okay if it's not totally smooth. (Don't overmix or your pancakes could get a bit tough.) If it looks a bit thick, splash in more milk; if it's too runny, sprinkle a bit more flour. No stress.
- Add chocolate and strawberries. Fold in most of the chocolate and strawberries, but keep a little back for topping later. Or just dump it all in if you hate extra steps, honestly.
- Heat your pan. Medium heat, a wee bit of butter (or oil) in the pan. If you don’t have nonstick, just use an extra dab of fat and a hopeful attitude. Ladle in your batter – whatever size pancakes you like. Small ones are less likely to break your heart when you flip them. Watch for bubbles; that's when you flip. The first pancake is always a bit wonky. It's tradition.
- Flip, don’t worry. When you see bubbles and the edges are looking less shiny, flip with confidence. If it splatters, that's part of morning magic. Cook the second side till golden.
- Repeat. Stack 'em up. Top with more chocolate, extra berries, and maybe a swipe of whipped cream if you’re aiming for the stars. This is where I sometimes sneak a taste – just for quality control, you know?
The Notes I Wish Someone Had Given Me (But Didn’t)
- If the pancakes are sticking, your pan might not be hot enough (or too hot, or haunted, who knows?).
- Sliced strawberries leak a bit—that's normal. I used to panic about it, but then I started calling it 'syrup in progress'.
- Actually, I think these taste even better the next day, cold from the fridge, but don’t tell my kids or they’ll beat me to it.
Tried-and-Tested Variations (Including the Fails)
- Banana swap: Once, used mashed banana instead of some of the milk—tasted sort of like dessert-for-breakfast. Not bad at all.
- Lemon zest: Sprinkled a bit in once. Made it feel a bit fancier. If only I had a sprig of mint to go with.
- Almond flour adventure: Tried all-almond flour once. Texture was... well, crumbly mess is the kindest way to put it. Wouldn’t do it again.
No Fancy Gear? No Worries
I use a big nonstick skillet, but I’ve also made these with just a heavy old frying pan – you might just need a bit more elbow grease for cleaning up. No ladle? Just use a big serving spoon, or even a measuring cup (not the tiny coffee mug though, learned that the hard way!).
Also, if you want more pancake-flipping confidence (and a good laugh), check out Serious Eats’ pancake guide – it's saved my bacon, more than once.
How I (Sometimes) Store Them
Pop leftovers in a container in the fridge, layered with parchment if you’re fussy. They'll keep for 2 days, maybe longer. But honestly, in my house, leftovers might as well be a rumor. I’ve never seen them last till day two without someone sneaking a midnight snack.
How I Love To Serve These (Plus a Weird Family Tradition)
Stack ’em high, let the chocolate bits ooze, then drown with even more strawberries on top. Sometimes my mum likes to put a dollop of Greek yogurt alongside, which – I’ll admit – is a good idea if you want to pretend this is a balanced breakfast. Oh, and my brother likes to add a sprinkle of sea salt, which sounds odd but it’s oddly fabulous.
Also, Sunday mornings, we used to play a game where whoever found the biggest chocolate chunk got the first pick for TV. High stakes, if you ask me.
Pro Tips (Or Lessons Etched In Pancake Battle Scars)
- I once tried rushing the melting of butter and instead, microwaved it so long it exploded. Just go slow. Less cleanup, fewer tears.
- Let the batter rest for 5 min if you can. The pancakes are fluffier (and you have time for another coffee, so win-win).
- Don’t try to make massive pancakes unless you want them to fall apart. Plus, flipping smaller ones is less likely to cause kitchen meltdowns – learned the hard way after a truly tragic pancake flop, circa 2019.
FAQ (Honestly, People Have Asked Me These!)
Can I use frozen strawberries?
Absolutely! Thaw them first and maybe pat dry a bit – won’t be as pretty, but still tastes great. Actually, I use frozen all winter.
Do I need special chocolate, or can I just chop up some leftovers?
Chop up what you've got. Choc chips, chocolate bars, that slightly scuffed up bunny from Easter – it all works. I once even tossed in some white chocolate chunks by mistake. Didn't hate it.
How do you keep pancakes warm?
I shove ’em in the oven at 90°C (or 200°F), stacked on a plate covered with foil. Or, just serve as you go – folks tend to hover, anyway.
Can I make these gluten-free?
Probably! I haven’t tried it personally, but a friend recommends King Arthur’s GF mix. Not sponsored, just works, apparently.
Well. There you have it: messy, magical, chocolatey strawberry pancakes, direct form my somewhat regular kitchen disasters (and occasional triumphs). If you want to try homemade whipped cream, this quick guide from Sally's Baking Addiction actually delivers!
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- 1 cup fresh strawberries, sliced
- Extra butter or oil for cooking
Instructions
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1In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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2In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
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3Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix.
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4Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
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5Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.
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6Serve pancakes warm, topped with melted chocolate chips and sliced fresh strawberries.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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