Fluffy pancakes recipe with chocolate

The first time I tried making these pancakes, I was in a rush and found that I had no yeast at all, just a leftover scoop of protein powder that I had forgotten at the back of the cupboard. I thought I’d give it a shot anyway; pancakes go with anything, so I had nothing to lose. I mixed the ingredients by eye, added too little flour, and the first batch turned out a bit runny, but they were still eaten quickly. After a few attempts, I came up with a combination that really works well; they turn out quite thick, fluffy, and with a nice taste of cocoa or chocolate, depending on what you have on hand. Plus, I don’t have to whisk egg whites in two bowls anymore; I just do it all in one go, quickly, with as little cleanup as possible afterward.

From my experience: it takes about 10-15 minutes to mix the batter, plus another 20-30 minutes for the batter to rest. Cooking goes quickly, around 15-20 minutes in a regular pan, depending on how many you want to make at once. The quantities below yield about 10-12 pancakes, depending on how big and thick you make them. They’re not complicated at all; I can manage with a child around and music on the radio.

What I use for a good batch:

3 eggs – they provide consistency, help with rising, and bind everything together
150 ml warm milk – not cold, otherwise the flour doesn’t mix well; I just warm it a bit in the microwave
100 ml sparkling water – makes the pancakes fluffier; I don’t know the exact chemistry, but it’s better than still water
10 heaping tablespoons of flour (about 200-220 g) – this gives the structure; if you add too little, it turns out too liquid
5 tablespoons of whey protein powder (if you don’t have it, you can use the same amount of cocoa or cocoa + 2 tablespoons of melted chocolate) – adds a different flavor and increases the protein content
5 tablespoons of sugar (this can be adjusted; I sometimes use less if I want to fill them with sweet jam)
2 tablespoons of oil (I sometimes add more in the pan while cooking) – to prevent sticking and make them more tender
1 packet of baking powder (10 g) – helps with fluffiness; otherwise, they stay flat
a pinch of salt – it matters, especially if you’re using chocolate or cocoa, as it enhances the flavors

I usually don’t add essences or vanilla; I prefer the simple taste.

1. I start with the eggs. I separate them, but if you forget and throw everything in together, it’s not a disaster. I whisk the yolks with the sugar and oil until the sugar is no longer gritty; a manual whisk works fine, no need for a mixer.
2. I beat the egg whites with the salt until they form a foam (not like for meringue, just until frothy and slightly firm).
3. In a separate bowl, I mix the flour with the protein powder (or cocoa, if you don’t have protein on hand) and the baking powder. Don’t skip this step; if you add the baking powder directly into the liquid, it won’t mix well.
4. Now I pour the wet ingredients over the dry. That is, I pour the milk and water over the yolks, mix well, and then gradually incorporate the dry mixture. I prefer to add two or three tablespoons at a time, mix, and repeat to avoid lumps. The batter should be thick enough but still flow nicely from the ladle. If it’s too thick, you can add another tablespoon or two of milk or sparkling water.
5. The last step – I gently fold in the egg whites with a spatula, being careful not to deflate them. I don’t beat them aggressively, just enough so that there are no visible white streaks.
6. Now comes the part where patience is required. I set the bowl aside for about 20-30 minutes. I do something else during this time. This helps the batter rise and the flavors blend better; otherwise, they come out heavier.
7. For cooking: the pan should be heated but not on maximum heat. I lightly oil it with a paper towel (don’t pour it in; just a light coating is enough), then I pour about half a ladle for each pancake right in the center of the pan, allowing it to spread out on its own.
8. I leave them for about 1-2 minutes on the first side; you should see small bubbles forming on the surface. When the edges are firmer, I flip them with a spatula and let them cook for another minute on the other side. The first one always comes out a bit ugly; I don’t know why, but the second one is usually just right.
9. I take them off the pan, place them on a plate, and cover them with a clean towel to keep them from drying out.

I make these pancakes about once a week because they’re not fussy, don’t take much time, and are great for breakfast, a snack, or when someone drops by unexpectedly. Plus, I can play with the flavors – sometimes I add cocoa, other times I stick with the simpler version with whey protein (at my son’s insistence, since “he needs protein” after the gym…). They’re not too sweet, and they soak up any cream or jam really well.

Helpful tips:

1. Don’t beat the batter with a mixer after you’ve added the baking powder; just use a whisk. It will deflate if you’re too aggressive.
2. If you’re using melted chocolate instead of protein powder, add about 2-3 extra tablespoons of flour; otherwise, it will be too liquid.
3. Don’t skip the salt; it enhances the flavor, especially in the cocoa versions.
4. Flour: use a finer one, not hard wheat or whole grain (unless you really want to, but it will change the texture).
5. If you have patience, you can let the batter rest in the fridge overnight, but mix it again before using.
6. For even fluffier pancakes, you can add an extra half teaspoon of baking powder or a pinch of baking soda (if it’s not too much, it won’t affect the taste).

Substitutions and adaptations:

- If you don’t have protein powder or don’t want to use it, cocoa works fine, but you might want to increase the sugar a bit if you want them sweeter.
- For a dairy-free version, you can use plant-based milk (soy, almond), and they turn out just as good.
- If you want a gluten-free option, use a gluten-free all-purpose flour and make sure it doesn’t already have baking powder integrated (to avoid doubling it).
- Sugar can be replaced with honey, but then you need to lower the baking temperature, as they can burn more easily.
- Instead of oil, you can use melted butter, but don’t overdo it, or they’ll turn out too heavy.

Variations:

- You can toss in some chopped nuts, coconut flakes, or raisins directly into the batter for texture.
- For the melted chocolate version, I’ve also added a bit of rum or coffee extract to the batter for a more “serious” flavor.
- If you want a hearty breakfast, add half a mashed banana to the mixture and remove a tablespoon of flour (the banana thickens the batter).
- Instead of sparkling water, you can use soda if you have it, or just still water, but then they won’t be as fluffy.

Serving ideas:

1. With chocolate spread and sliced bananas (or any fruit you have on hand)
2. Peanut butter and tart jam (raspberry, apricot)
3. Greek yogurt and fresh fruit (for a lighter option)
4. Honey and nuts, classic
5. For dinner, I’ve also tried them with salty cheese and radishes – it’s not for everyone, but I think it works.

Frequently asked questions:

1. Can I make the batter in the evening and keep it in the fridge?
Yes, that works without any issues. Just mix it well before using it the next day, as it might separate a bit. The baking powder remains active for quite some time, so it’s not a problem.

2. Can these pancakes be baked in the oven, not just on the stove?
Not really. They cook best in a pan; in the oven, they risk drying out or not rising the same way. You can put dollops on parchment paper, but they won’t turn out the same.

3. Can I completely omit the sugar, so they’re sugar-free?
Sure, but you might want them to have a more flavorful filling – jam, fruit, yogurt. You can add a bit of sweetener if you really want to.

4. What if I don’t have sparkling water?
You can use still water, but they won’t be quite as airy. Sometimes I’ve used whole milk for the entire amount, and it turned out okay, just a bit denser.

5. Can I use only egg whites, without yolks?
You can, but the pancakes will be denser and drier. The yolk adds fat and tenderness. For a diet version, it works, but I’m not impressed with the result.

6. How long does it take to cook a large batch?
In a regular-sized pan, about 20-25 minutes for the whole amount, if you’re not making them oversized.

7. My child doesn’t like cocoa pancakes – what can I do?
Leave out the protein powder/cocoa, just use flour, and add a bit of vanilla or lemon zest for a more “neutral” taste.

Approximate nutritional values (per pancake, based on 12 pieces):

Depending on the ingredients used, one pancake has about 120-140 kcal, with around 12-14 g of carbohydrates, 5-7 g of protein (with protein powder or cocoa), and about 4-6 g of fats. If you use cocoa and not protein powder, the protein content decreases slightly and carbohydrates increase a bit. They’re not a calorie bomb, but I don’t eat them at every meal. If you fill them with fruit and yogurt, they remain acceptable even for those who watch what they eat. Plus, if you want them for sports or post-gym, the protein powder version helps with quick protein intake without feeling like you’re eating something “for athletes.”

How to store and reheat:

If there are leftovers (rare for me, but it happens), I put them in a bowl with a lid or wrap them in plastic wrap in the fridge. They keep well for 2-3 days, but after the second day, they tend to harden. I reheat them in a pan on low heat, covered with a lid or a plate, to steam them. In the microwave, they come out softer, but you can reheat them for about 20-30 seconds on a plate covered with a damp paper towel; otherwise, they dry out at the edges. I never leave them uncovered in the fridge, as they pick up a fridge taste and harden oddly. If you have time, you can also put them in the oven at 100 degrees, wrapped in foil, for about 5-10 minutes. After reheating, they go well with a bit of yogurt or honey to soften them up.

That’s how I make fluffy pancakes with cocoa or protein, depending on my mood and ingredients. If you dive in too, make them to your taste, and don’t stress if they don’t all rise the same way. The first one is always a sacrifice; by the second one, you already know how you want it to be.

Fluffy Pancakes Recipe Separate the eggs, mixing the yolk with sugar and oil, and the egg white with a pinch of salt. Over the flour, add the protein powder together with the baking powder. Pour the yolk mixture, warm milk, and water over the egg whites, then gradually add the flour with protein. Let it rest for about 20-30 minutes for the baking powder to activate. Grease a pan with a drop of oil, and once it is heated, pour half a ladle in the center. Cook on both sides. They are delicious in any way! The protein can be replaced with melted chocolate, but in this case, you will need to add a few more tablespoons of flour.

 Ingredients: Fluffy Pancakes Recipe 3 eggs 150 ml warm milk 100 ml sparkling water 10 tablespoons flour 5 tablespoons protein powder (or cocoa) 5 tablespoons sugar 2 tablespoons oil a pinch of salt a pinch of baking powder

 Tags:  pancakes fluffy pancakes breakfast