Cinnamon-Spiced Mexican Hot Chocolate Pancakes
Fluffy pancakes infused with rich Mexican hot chocolate flavors and warm cinnamon, perfect for a comforting breakfast treat. This mexican-inspired breakfast ready in about 25 minutes brings together all-purpose flour, unsweetened cocoa powder, granulated sugar for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 320 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1 1/4 cups whole milk
- 4 tbsp, melted unsalted butter
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- for dusting powdered sugar
- for serving, optional whipped cream
Instructions
- Step 1: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 3 tbsp granulated sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt until evenly combined.
- Step 2: In a separate bowl, beat 2 large eggs with 1 1/4 cups whole milk, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix. Fold in 1/2 cup dark chocolate chips.
- Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil. Pour 1/4 cup batter per pancake onto the skillet. Cook pancakes for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2-3 minutes until cooked through.
- Step 5: Serve warm topped with a dusting of powdered sugar and a dollop of whipped cream if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Spiced Mexican Hot Chocolate Pancakes take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bartenders find this fits a single afternoon; scale up the batch for parties or pitchers.
How do I store leftover Cinnamon-Spiced Mexican Hot Chocolate Pancakes?
Refrigerate any leftover cinnamon-spiced mexican hot chocolate pancakes in a sealed pitcher or jar for up to 3–4 days. Do not reheat — drinks are served chilled. If the recipe uses sparkling water or fresh herbs, hold those back and add fresh just before pouring so the drink stays bright and fizzy.
Can I substitute ingredients in Cinnamon-Spiced Mexican Hot Chocolate Pancakes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Mexican Hot Chocolate Pancakes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Mexican Hot Chocolate Pancakes?
Mexican breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
