Hot Chocolate Pancakes in a stack

When I think of hot chocolate, I think of 6-year-old me in second-hand snow pants and rented ski gear. I’m holding a piping hot cup of cocoa while waddling around a ski lodge, trying my best not to spill all over my jacket. I’ve filled the cup to the absolute brim and topped it with as many marshmallows as could fit. I savor each sip, from the ones in the beginning that burn my tongue to the last drops that I furiously shake out of the cup and into my mouth. 

In all seriousness, I think that I enjoy ski trips half for the skiing and half for the hot chocolate. And you can’t have one without the other. Hot chocolate doesn’t taste nearly as good without hours of skiing put in. And skiing is bitter cold without a piping cup of liquid chocolate.

First there was salt + pepper.
Then eggs + bacon.
Now it’s skiing + hot chocolate.

Hot Chocolate Pancake bite on a fork

I typically jump at the opportunity to make a delicious breakfast during the holidays. It’s like my opening act for dessert later in the day. And creating memory-inspiring baked goods is my favorite thing.

That’s why I’m partnering International Delight to bring you these delectable hot chocolate pancakes. And no, that doesn’t mean just chocolate pancakes. That means pancakes made with a rich dark hot chocolate.

This hot chocolate is perfect because it doesn’t require any mixing or toiling over the water to milk ratio in your hot-choc. Just open the carton and you’re good to go. It makes these pancakes almost custardy in consistency and cuts your pancake-making time in half. And of course it couldn’t be called hot chocolate pancakes without a drizzle of fudge sauce and marshmallow. My fudge sauce is dark and creamy, and creates a perfect touch of sweetness atop the pancakes.

stack of Hot Chocolate Pancakes on a plate

How to make fluffy pancakes

Although homemade pancakes use no special ingredients, sometimes it can be tough making pancakes that are properly fluffy and thick. There are a few tricks I’ve picked up over the years that will hopefully help you out while making these decadent hot chocolate pancakes.

Mix the dry ingredients separately—I know it seems like a waste of clean bowls to mix the wet ingredients and dry ingredients separately before combining the two. But the reason you should do this is twofold. First, this prevents you from adding the flour in too early and then over mixing it (which would make for dense, hockey puck-like pancakes).

Second, it prevents the baking powder from reacting with the wet ingredients too early on. If you mix in the baking powder too soon, it’ll react with the wet ingredients right away and might cause the pancakes to not fluff up properly on the griddle.

Pre-heat the griddle—As soon as the pancake batter hits the griddle, you want it to start cooking. If the griddle isn’t hot enough, the pancake batter will sort of just sit there and heat up, which in turn will make for sad, limp pancakes.

Make a thicker pancake batter—Homemade pancake batter is a bit of a Goldilocks situation. Too runny, and the pancakes will be ultra thin and won’t fluff up much. Too thick, and the pancakes will taste doughy. (Lucky for you, my hot chocolate pancake recipe below has done all the hard work for you and turns out perfectly every time!).

Hot Chocolate Pancakes with fudge sauce

Be sure to pick up a carton of International Delight’s Dark Hot Chocolate on your next trip to the grocery store for an easy & delicious holiday treat!


Hot Chocolate Pancakes



For the pancakes

  • 1 1/2 cups International Delight Dark Hot Chocolate
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup dutch-process cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the topping

  • 3/4 cup chocolate chips
  • 1/2 cup light cream
  • 1/2 cup mini marshmallows (optional)


  1. Heat a griddle over medium-low heat.
  2. In a medium bowl, combine dark hot chocolate, egg, and vanilla extract. In a separate bowl combine flour, cocoa, baking powder, and salt. Stir wet ingredients into dry until just mixed (do not overmix!).
  3. Pour 1/4 cup of batter for each pancake into pan. Cook for 2 minutes, or until pancakes just begin to harden around edges. Flip and continue to cook for 2 minutes more.
  4. To make the fudge sauce, combine chocolate chips and cream in a small saucepan over low heat. Whisk slowly until completely combined, then pour into gravy boat or cup with spout. Pour over pancakes and top with mini marshmallows!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

More fluffy pancake recipes from Broma Bakery:

Gluten-Free Buckwheat Pancakes with Blueberries 

Carrot Cake Pancakes

Bourbon Peach Pancakes

Hummingbird Pancakes



Your pancakes are immaculate. Mine always look like lumpy frumpy things. Yours look perfect! And YES to the whole skiing + hot chocolate!!

Sarah | Broma Bakery

Oh, I owe it to a little thing called a measuring cup. Without it mine would be all over the place, too!!

Jennifer @ Seasons and Suppers

Speechless! These look so delicious and beautiful photos.

Sarah | Broma Bakery

Thank you! They were a sight to behold 🙂

Medha @ Whisk & Shout

These look unreal! Pinning 🙂

Sarah | Broma Bakery

Yesss, appreciate it!

Lucia @ The Foodwright

Oh my word, HELLO LOVER. These pancakes look to-die-for! And your photography is stunning!

Sarah | Broma Bakery

Thank you girlfriend!

Sam @ SugarSpunRun

Oh. My. Goodness. These are utterly mouthwatering, and that TOPPING..!!!!! I am not going to be able to make it through the weekend without making these!

Sarah | Broma Bakery

Thank you!! You must let me know what you think!!


I have a couple of daughters who would probably faint if I served these pancakes on Christmas morning!

Sarah | Broma Bakery

This is totally perfect for kids! Thanks Sue!

Amanda @ Cookie Named Desire

Oh be still my heart! These look fantastic I have to pin them to make for my daughter later!

Sarah | Broma Bakery

Nadia would love these!! <3

June @ How to Philosophize with Cake

Oh my gosh those look too good. Especially with that thick chocolate sauce on top–sign me up! 🙂

Sarah | Broma Bakery

Thank you June!


My mother would bundle me up in so many layers, I could barely move my arms (luckily this made falling on the tow rope less painful, too!). Love these pancakes! I could gaze longingly at pancake photos all weekend, especially when chocolate is involved in the affair. Gorgeous. Gorgeous. xoxo

Sarah | Broma Bakery

Yes, that was me, too!! So so many layers 🙂

Gaby Dalkin

woah. that seriously fork full of layers of pancake-y goodness is EVERYTHING!

Sarah | Broma Bakery

The forkful is my new fave shot 🙂


Can we use the milk chocolate one and Hershey unsweetened cocoa powder? Not a fan of dark chocolate.

Sarah | Broma Bakery

Yes, that would be fine Sam!


thank you for getting back to me. i just noticed the 1/2 c of light cream, its silly but i have never heard of light cream what is it?

Stephanie Olden

Oh man these look good. Do you have any suggestions for substituting the international delight dark hot chocolate. I don’t believe they still make it.

Sofi | Broma Bakery

Hey Stephanie! We’ve only tried this recipe with the International Delight Hot Chocolate! You could probably replace it with another hot chocolate though. Let us know how it goes!

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