Make these delicious Chocolate Cream of Wheat Pancakes using Coco Wheats or a homemade mix of Cream of Wheat and cocoa powder for a chocolatey breakfast the whole family will love. These hearty pancakes are perfect for holidays, birthdays, or any special morning.
Serve warm with syrup, fruit, or whipped cream for a memorable breakfast treat.
💚 About This Recipe
These Chocolate Cream of Wheat Pancakes add a wholesome chocolate note to classic pancakes. You can use boxed CoCo Wheats when available, or make your own by combining Cream of Wheat with cocoa powder. The result is a slightly cocoa-flavored, hearty pancake that’s not overly sweet.
Because the cereal base isn’t sweetened like many cold cereals, these pancakes offer a more balanced breakfast option while still feeling special. They pair well with scrambled eggs or other savory sides for a full morning meal.
🧂 Ingredients Needed
- All-purpose flour – provides structure.
- Cream of Wheat + cocoa powder – or substitute ½ cup CoCo Wheats if you have it.
- Granulated sugar – balances the cocoa.
- Baking powder – gives lift and fluff.
- Salt – enhances flavor.
- Egg – adds structure and richness.
- Milk – dairy or non-dairy like almond or oat milk works well.
- Oil – a neutral-flavored oil for the batter and pan.
- Vanilla extract – rounds out the flavor.
🔪 Instructions
- In a large bowl, whisk together the flour, Cream of Wheat (unprepared), cocoa powder, sugar, baking powder, and salt. (Alternatively use ½ cup boxed CoCo Wheats in place of the Cream of Wheat and cocoa.)
- In a separate bowl, whisk the egg, milk, oil, and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and stir until just combined — the batter should be slightly lumpy.
- Heat a griddle or skillet over medium and spray or lightly oil the surface. Pour about a scant ¼ cup of batter per pancake onto the hot surface.
- Cook until edges look dry and bubbles form on the surface, about 3–4 minutes, then flip and cook the other side until golden.
- Serve immediately with maple syrup, powdered sugar, fruit, or your favorite toppings.
❔ FAQs
Cream of Wheat is a brand of farina made from ground wheat middlings. It’s a smooth hot cereal similar to porridge and provides B vitamins such as niacin, riboflavin, folate, and B6.
All-purpose flour is the standard for light, fluffy pancakes. You can substitute some or all with whole wheat flour for a nuttier, slightly denser pancake.
Milk yields a richer, more tender pancake than water. If you prefer a lighter option, water will work, but use milk or a milk alternative for the best texture and flavor.
💭 Expert Tips and Tricks
- Don’t press pancakes while cooking — pressing makes them dense.
- Wipe the griddle between batches to remove any burnt bits for even browning.
- Adjust heat if pancakes brown too quickly or cook unevenly.
- Keep finished pancakes warm on a foil-lined sheet in a low oven (about 200°F) while you finish cooking the rest.
📌 Want to make CoCo Wheats from Cream of Wheat? Use the recipe’s Cream of Wheat plus cocoa powder option to get that chocolatey cereal flavor in your pancakes.
💡 Substitutions and Variations
- Top with maple syrup, whipped cream, fresh fruit (bananas, strawberries), chocolate chips, or chopped nuts.
- Use regular Cream of Wheat without cocoa for a mild, non-chocolate version.
- Swap dairy milk for oat, almond, or other plant milks to suit dietary preferences.
🔊 What readers are saying…
“‘I want my CoCo Wheats!!!’ I tried these pancakes — mildly chocolate, not too sweet. Great recipe, thanks.”
– Christine
🥫 Storage and Reheating
Store cooled pancakes in an airtight container or wrapped tightly in the refrigerator for 3–4 days. Reheat in the microwave or in the oven until warm. For longer storage, freeze pancakes separated by parchment or wax paper for up to a few months; thaw before reheating.
🍴 What To Serve With This Dish
Pair these chocolate Cream of Wheat pancakes with savory sides like breakfast potatoes, bacon, or scrambled eggs for a balanced breakfast. Fresh fruit, yogurt, or a simple side salad also complement the pancakes well.
✔️ More Pancake Recipes You’ll Love
- Pineapple Pancakes – bright, tropical flavor.
- Pumpkin Chocolate Swirl Pancakes – great for fall or anytime.
- Graham Cracker Pancakes with Cinnamon Syrup – a nostalgic and cozy option.
- Healthy Whole Wheat Blueberry Pancakes – a lighter, nutrient-forward twist.
How to Make Coco Wheats Pancakes
If you make this recipe, snap a photo and share it on social with your favorite pancake toppings.
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📋 Recipe Card
Chocolate Cream of Wheat Pancakes (Coco Wheats)
Ingredients
- ¾ cup all-purpose flour
- ½ cup Cream of Wheat (unprepared) — or substitute ½ cup CoCo Wheats
- 2 tablespoons cocoa powder
- 2 tablespoons sugar (or granulated sweetener)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- 2 teaspoons oil
- 1 teaspoon vanilla extract
Instructions
- Combine flour, Cream of Wheat, cocoa, sugar, baking powder, and salt in a large bowl. (Or use ½ cup CoCo Wheats instead of the Cream of Wheat + cocoa.)
- Whisk egg, milk, oil, and vanilla in a separate bowl.
- Stir wet ingredients into dry until just combined; batter will be slightly lumpy.
- Heat a griddle to medium and lightly grease. Pour a scant ¼ cup batter per pancake.
- Cook until edges are dry and bubbles form, then flip and cook until done. Serve warm.
Notes
- Resist pressing pancakes while cooking to keep them fluffy.
- Wipe the griddle between batches to avoid burned bits.
- Keep pancakes warm in a low oven on a foil-lined sheet if needed.
- Serve with maple syrup, fresh fruit, whipped cream, or chocolate chips.
Nutrition
Nutritional information is an estimate and may vary with ingredients and portion sizes.
Thanks for reading! Happy cooking and enjoy these chocolate Cream of Wheat pancakes with your favorite toppings.
