Mom's Best Recipes
Recipe

Festive Hotcake Recipe

Rich, chocolatey hotcakes with crisp edges, a cozy cocoa aroma, and a quick shiny chocolate sauce you can make while the first batch cooks.

Author By Matt Campbell
4.8
A stack of thick chocolate hotcakes on a white plate with melted chocolate sauce dripping down the sides, topped with raspberries, on a cozy kitchen table in warm morning light
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If pancakes are the weekend uniform, these are the festive version that shows up in a slightly nicer jacket. They are deeply chocolate but still fluffy, with those crisp, lacy edges that make you steal the first one straight off the griddle. The batter is simple, the ingredients are normal grocery store stuff, and the whole thing feels like a small celebration even if it is just you, a mug of coffee, and an aggressively hungry family.

My favorite part is how flexible they are. Keep them classic with butter and maple syrup, or go full holiday energy with peppermint, orange zest, or a handful of chocolate chips. There is no wrong move here, as long as you taste as you go and do not forget the pinch of salt that makes chocolate taste like chocolate.

Chocolate hotcake batter being whisked in a clear mixing bowl on a countertop with cocoa powder and flour nearby

Why It Works

  • Rich flavor without heaviness: Cocoa plus a little brewed coffee or hot water deepens the chocolate flavor without adding extra sugar.
  • Fluffy centers, crisp edges: Baking powder gives lift, while a properly heated skillet and a light brush of butter or oil gives you that golden, snappy rim.
  • No fancy tools: Two bowls, one whisk, one pan. This is a low-drama recipe that still feels special.
  • Make-ahead friendly: Hotcakes reheat well, and the quick chocolate sauce can be warmed in seconds.

Pairs Well With

Storage Tips

Storing

  • Fridge: Cool hotcakes completely, then store in an airtight container with parchment between layers for up to 4 days.
  • Freezer: Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag. They keep well for up to 2 months.

Reheating

  • Toaster: Best for crisp edges. Toast on a medium setting and repeat if needed.
  • Oven: 350°F for 8 to 10 minutes, covered loosely with foil so they warm through without drying.
  • Microwave: 20 to 40 seconds. Softens edges, but still tasty.

Chocolate sauce leftovers

Store sauce in a jar in the fridge for up to 1 week. Warm briefly in the microwave in 10 to 15 second bursts, stirring between, or warm in a small pan over low heat. If it tightens up, add a teaspoon of milk and stir.

Common Questions

Are hotcakes different from pancakes?

They can be. “Hotcakes” usually means a slightly thicker, fluffier pancake. This batter leans that way, so you get a tender middle and a more substantial bite.

Can I make these without coffee?

Yes. Coffee just deepens the chocolate flavor. Swap it for hot water or hot milk. You will still get a rich cocoa taste.

How do I know when to flip?

Look for bubbles across the surface and edges that look set, not shiny. The first side usually takes 2 to 3 minutes. Flip once and only once for the fluffiest hotcakes.

Why are my chocolate pancakes dry?

Common culprits are too much flour or overcooking. Spoon and level your flour (or weigh it), and pull them when they spring back lightly. Also, do not overmix. A few small lumps are a good sign.

Can I make the batter ahead?

You can mix the dry and wet separately the night before. Combine them in the morning. Fully mixed batter will lose some lift as it sits, but you can still cook it if needed. Expect slightly less fluff.

Can I make these dairy-free?

Yes. Use an unsweetened plant milk (oat is great), and swap melted butter for neutral oil or melted coconut oil. For the sauce, use plant milk or coconut cream.

I started making chocolate hotcakes as a “we deserve a win” breakfast. You know the vibe: cold morning, everyone wants something sweet, and nobody has the patience for an elaborate baking project. The first time I tried it, I treated cocoa like a spice and added a little hot coffee for depth. Suddenly the whole kitchen smelled like a brownie pan being brave enough to become breakfast.

Now it is my go-to when we want festive without the mess. I keep the toppings a little chaotic on purpose. A drizzle of chocolate sauce, a handful of berries, maybe some crushed candy cane if it is that time of year. Perfectly imperfect, loudly delicious.