Save Chocolate Hazelnut Protein Pancakes bring together the nostalgia of a classic weekend treat and a subtle nutrition boost with each bite. These pancakes have become my go-to recipe for slow mornings when I want something satisfying and packed with that chocolate-hazelnut coziness. They are fluffy yet hearty for breakfast or a post-workout snack.
I first made these when my kids begged for something sweet for breakfast that I could feel good about serving. Now Sundays at our house are pancake day and these are always top of the request list.
Ingredients
- Whole wheat flour: gives these pancakes wholesome structure and extra fiber
- Unsweetened cocoa powder: creates rich chocolate flavor look for Dutch-processed if you love intense cocoa
- Chocolate protein powder: adds that extra boost to keep you powered through your day choose your favorite variety and check for smooth mixing
- Coconut sugar or brown sugar: provides a natural sweetness and subtle caramel undertone
- Baking powder: is crucial for lift and fluffiness always use fresh for reliable rise
- Salt: balances the flavors and works to enhance the chocolate notes
- Large egg: ensures tender pancakes and binds everything together
- Milk: either dairy or plant-based thins out the batter for the right texture I prefer unsweetened almond milk for a nutty touch
- Greek yogurt: adds creaminess tang and more protein go for full-fat for rich results
- Vanilla extract: rounds out the flavors use real vanilla when possible
- Melted butter or coconut oil: keeps the pancakes moist and adds a hint of richness
- Chopped toasted hazelnuts: bring crunch and that signature nuttiness always toast them lightly for maximum flavor
- Chocolate chips: give extra melty pockets of chocolate throughout optional but loved by all ages
- Chocolate hazelnut spread for serving: brings decadence and ties the flavors together pick a high-quality spread for the best finish
- Fresh berries for serving: add brightness contrast and a fresh pop
When shopping choose hazelnuts that smell sweet and buttery without any bitterness and check the protein powder for simple ingredients that blend easily.
Instructions
- Mix Dry Ingredients:
- In a large mixing bowl whisk together the whole wheat flour cocoa powder chocolate protein powder coconut sugar baking powder and salt until you see no streaks of cocoa powder remaining. Take extra care to fluff up the flour for lighter pancakes.
- Prepare Wet Ingredients:
- In another bowl beat together the large egg milk Greek yogurt vanilla extract and melted butter or coconut oil until completely blended and only small streaks of yogurt remain.
- Combine Wet and Dry:
- Pour the wet ingredient mixture over the dry ingredients. Stir gently with a spatula just until you no longer see dry spots. If the batter looks slightly lumpy that is perfect and will make your pancakes tender.
- Add Hazelnuts and Chocolate Chips:
- Fold in the chopped toasted hazelnuts and chocolate chips if you are using them. Make sure they are evenly distributed for every bite to have a little extra crunch and chocolate.
- Preheat and Grease Your Pan:
- Set a non-stick skillet or griddle over medium heat and allow it to preheat for at least two minutes. Lightly brush the surface with butter or oil to prevent sticking and help the pancakes achieve those golden edges.
- Cook the Pancakes:
- Using a measuring cup pour a quarter cup of batter for each pancake onto the skillet. Let them cook on the first side for two to three minutes or until bubbles form on the surface and the edges start to look set. This is how you know they are ready to flip.
- Flip and Finish Cooking:
- Carefully slide a spatula under each pancake and flip it over in one swift motion. Cook another one to two minutes on the second side. The pancakes are done when the centers spring back to the touch and look cooked through. If needed adjust your heat between batches.
- Serve and Enjoy:
- Arrange the warm pancakes on a plate and top with a generous swirl of chocolate hazelnut spread. Add fresh berries if you like a tart burst or a dusting of more toasted hazelnuts for crunch. Serve immediately while still warm.
Save I never skip the toasted hazelnuts. Their aroma fills the kitchen and instantly reminds me of baking treats with my grandmother. It is a little step but the payoff in flavor and family memories is huge.
Storage Tips
Store leftover pancakes in an airtight container in the fridge for up to three days. If freezing stack with parchment between each one and pop them in a zip bag. Reheat gently in a toaster or skillet from frozen for a fuss-free weekday treat. The texture holds well and the flavor even deepens after a day.
Ingredient Substitutions
For dairy-free pancakes use plant-based milk and yogurt. Gluten-free blends work if you swap with your favorite all-purpose gluten-free flour mix just keep an eye on the batter thickness. You can even try almond butter instead of hazelnut spread for a new spin. Chocolate chunks instead of chips also melt beautifully.
Serving Suggestions
I love these pancakes with a drizzle of extra yogurt and fresh strawberries for a fresh take. Try adding a sprinkle of sea salt right at the end for that gourmet touch or pile on sliced bananas for extra sweetness. For special occasions a scoop of ice cream on warm pancakes makes these totally dessert-worthy.
Cultural Context
Chocolate and hazelnut is a classic European pairing showing up from Italian spreads to French crêpes. This pancake version brings that familiar combo to the American breakfast table in a way that feels both comforting and exciting. High protein options are popular for good reason and these offer that boost with familiar flavors.
Seasonal Adaptations
Fresh raspberries or cherries make an amazing seasonal addition in the summer
Swap hazelnuts for pecans or walnuts when hazelnuts are harder to find
Cinnamon and nutmeg toward autumn bring a cozy twist to the chocolate base
Success Stories
My family loves these so much that my son once requested them for his birthday breakfast instead of cake. They were just as festive with candles and extra berries. I have even packed leftovers for a post-game snack and there were zero complaints from hungry teens.
Freezer Meal Conversion
Make a double batch on the weekend let cool completely then layer with parchment and freeze. Heat two or three directly from frozen in the microwave for a grab-and-go breakfast. They keep their soft texture and never taste stale.
Save Recipe FAQ
- → How can I make these pancakes dairy-free?
Use plant-based milk and a non-dairy yogurt alternative. Swap butter for coconut oil, and double-check all chocolate products for dairy-free labeling.
- → What adds extra protein to these pancakes?
Chocolate protein powder and Greek yogurt both boost the protein content, making these pancakes more nourishing and satiating.
- → Can I skip the hazelnuts for a nut-free version?
Yes, simply omit hazelnuts and use a nut-free spread for serving. The texture remains soft and fluffy without nuts.
- → What toppings work best with these pancakes?
Chocolate-hazelnut spread, fresh berries, a drizzle of maple syrup, or a spoonful of whipped cream are all delicious options.
- → Can the batter be made ahead of time?
For best results, mix wet and dry ingredients separately and combine just before cooking. This keeps the pancakes light and fluffy.