Fluffy Chocolate Cream of Wheat Pancakes: Your New Favorite Coco Wheats Breakfast Recipe

Imagine starting your day with a stack of warm, fluffy pancakes that are rich with chocolate flavor and incredibly satisfying. These Chocolate Cream of Wheat Pancakes, also known as Coco Wheats Pancakes, offer a delightful twist on a classic breakfast favorite. Whether you grew up with the nostalgic taste of Coco Wheats hot cereal or are discovering the joy of adding cocoa to Cream of Wheat for the first time, this recipe promises a hearty, comforting, and utterly delicious morning treat. Perfect for a special holiday brunch, a memorable birthday breakfast, or simply an indulgent weekend meal, these unique pancakes are sure to become a cherished family recipe.

About This Recipe: A Chocolatey Breakfast Twist

This recipe introduces you to a breakfast experience that’s both wholesome and wonderfully decadent. Have you ever encountered CoCo Wheats? While not the most common hot cereal, it truly stands out with its comforting, slightly malty, and subtly chocolatey flavor. It’s similar to farina but with that distinctive cocoa hint.

However, CoCo Wheats can sometimes be challenging to find in stores. That’s why this recipe offers a fantastic solution: how to make your own “Coco Wheats” base using classic Cream of Wheat and a dash of cocoa powder. This means you can enjoy these fantastic pancakes anytime, anywhere, without the hunt for a specific brand!

Unlike many overly sweet cold cereals, these pancakes, when made with the less-sweet base of Cream of Wheat and unsweetened cocoa, offer a more balanced and healthier starting point for a sweet breakfast. You get all the rich comfort and satisfying flavor without an overwhelming sugar rush, giving you the flexibility to control the sweetness with your chosen toppings. The resulting pancakes are beautifully fluffy, light, yet substantial enough to keep you feeling full and energized throughout your morning. They are a delightful way to elevate your pancake game and surprise your loved ones with a truly unique and delicious breakfast.

These chocolate-infused pancakes are among my top choices for breakfast, right up there with our delightful Lemon Yogurt Pancakes. For a complete breakfast spread, I love pairing these sweet pancakes with perfectly prepared scrambled eggs. It’s a delicious and well-rounded way to kickstart any day!

Essential Ingredients for Chocolate Cream of Wheat Pancakes

Creating these rich chocolate pancakes requires a few pantry staples, ensuring a delicious outcome every time. Here’s what you’ll need:

• All-Purpose Flour: This forms the primary structure of your pancakes, providing the necessary body and helping to bind all the ingredients together for that classic pancake texture.
• Cream of Wheat and Cocoa Powder: This dynamic duo is the secret to replicating the beloved Coco Wheats flavor. If you’re lucky enough to find classic CoCo Wheats hot cereal, you can use that directly. Otherwise, combining Cream of Wheat (unprepared) with unsweetened cocoa powder creates that hearty chocolate base we’re looking for.
• Granulated Sugar: A touch of sugar is essential to balance the slight bitterness of the cocoa powder and enhance the overall sweetness of the pancakes, making them truly delightful.
• Baking Powder: This crucial leavening agent is what gives your pancakes their incredible fluffiness and light, airy lift. Ensure your baking powder is fresh for the best results!
• Salt: A small amount of salt is added to every sweet recipe to amplify and round out the other flavors, especially the chocolate and sugar, preventing the pancakes from tasting flat.
• Egg: The egg acts as a binder, helping to hold the batter together. It also contributes to the pancakes’ structure and adds a bit of richness and tenderness.
• Milk: Milk adds moisture and enriches the batter, leading to a creamier, more tender pancake than water alone. Feel free to use any milk you prefer: whole milk for richness, or a milk substitute like almond milk, oat milk, or soy milk for a dairy-free option. For an extra chocolate boost, consider using chocolate-flavored milk!
• Oil: A neutral-flavored oil (like vegetable, canola, or grapeseed oil) adds moisture and helps keep the pancakes tender and moist without adding any unwanted flavor. Melted butter can also be used for an even richer taste.
• Vanilla Extract: Vanilla extract is a fantastic flavor enhancer, adding depth and warmth that complements the chocolate beautifully and balances the overall sweetness of the pancakes.

Step-by-Step Instructions for Fluffy Coco Wheats Pancakes

1. In a large mixing bowl, combine all your dry ingredients: the all-purpose flour, unprepared Cream of Wheat, cocoa powder, granulated sugar, baking powder, and salt. Whisk them together thoroughly until they are well combined and there are no visible lumps of dry ingredients. This ensures even distribution of flavors and leavening. (If using pre-made Coco Wheats, simply substitute it for the Cream of Wheat and cocoa powder at this step.)
2. In a separate, medium-sized bowl, prepare your wet ingredients. Whisk together the egg, milk, oil, and vanilla extract until they are smoothly blended.
3. Pour the wet ingredients into the bowl with the dry ingredients. Mix gently using a whisk or rubber spatula until just combined. It’s perfectly normal, and even desirable, for the batter to have a few small lumps – resist the urge to overmix, as this can lead to tough pancakes. A slightly lumpy batter makes for tender, fluffy pancakes!
4. Heat a griddle or a large non-stick skillet over medium heat. Lightly spray it with cooking spray or brush with a small amount of oil. Once hot, pour approximately ¼ cup of batter for each pancake onto the griddle, leaving some space between each for easy flipping.
5. Cook the pancakes for about 3-4 minutes on the first side, or until you see small bubbles forming on the surface and the edges begin to look set and dry. Carefully slide a spatula underneath and flip each pancake.
6. Continue to cook on the second side for another 2-3 minutes, or until golden brown and cooked through. The internal temperature should be around 200-205°F (93-96°C) for fully cooked pancakes.
7. Serve your hot, fluffy Chocolate Cream of Wheat Pancakes immediately. They are fantastic with a dusting of confectioner’s sugar, a generous drizzle of pure maple syrup, or any of your favorite toppings!

Frequently Asked Questions About Cream of Wheat Pancakes

Expert Tips for Perfect Chocolate Cream of Wheat Pancakes

Achieving perfectly fluffy and flavorful pancakes every time is easier than you think with these expert tips:

• Do Not Press Down: When your Cream of Wheat pancakes are cooking on the griddle, resist the temptation to press down on them with your spatula. This action deflates the air bubbles created by the leavening agents, resulting in flat, dense, and tough pancakes instead of the light and airy ones you desire.
• Clean Griddle Between Batches: To ensure even cooking and prevent any off-flavors, it’s a good practice to wipe off your griddle between batches. This removes any burnt residue or excess oil, which can otherwise stick to your new pancakes or cause uneven browning. A damp cloth or paper towel (carefully, when the griddle is warm, not scorching hot) works well.
• Adjust Heat as Needed: Griddles and stovetops can vary in heat distribution. Pay close attention to how quickly your pancakes are browning. If they are cooking too fast on the outside but remain raw in the middle, lower the heat. If they aren’t browning enough, slightly increase it. Finding the right medium heat is key to perfectly cooked pancakes.
• Keep Pancakes Warm: If you’re cooking multiple batches and want to serve them all warm, preheat your oven to its lowest setting (around 200°F or 90°C). Place a foil-covered baking sheet in the oven, and transfer cooked pancakes to it as they finish. The foil helps retain moisture, keeping them warm and soft without drying out.
• Don’t Overmix the Batter: A few lumps in your pancake batter are a good sign! Overmixing develops the gluten in the flour, which can lead to tough, chewy pancakes. Mix until the wet and dry ingredients are just combined.
• Allow Batter to Rest: After mixing, let your pancake batter rest for about 5-10 minutes. This allows the flour to fully hydrate and the baking powder to start working, leading to a much fluffier pancake texture.
• Use a Ladle or Measuring Cup: For consistent pancake sizes and even cooking, use a ¼ cup measuring cup or a ladle to pour the batter onto the griddle. This also helps with portion control.

📌 If you’re looking to learn how to make Coco Wheats from Cream of Wheat in order to add some delicious chocolate to your breakfast, try these yummy Coco pancakes!

Delicious Substitutions & Creative Variations

This Chocolate Cream of Wheat Pancake recipe is wonderfully versatile, allowing for numerous modifications to suit your taste or dietary needs:

• Topping Galore: While maple syrup is a classic, these Coco pancakes are incredible with a variety of toppings. Consider fresh fruits like sliced bananas, strawberries, or raspberries for a fresh burst. Whipped cream adds a decadent touch, while chopped nuts (walnuts, pecans) or mini chocolate chips can provide extra texture and flavor. A drizzle of chocolate sauce or a dollop of fruit compote would also be exquisite.
• Classic Cream of Wheat Pancakes: If you love the hearty texture but prefer to skip the chocolate, simply omit the cocoa powder. You’ll have delicious, plain Cream of Wheat pancakes that are equally satisfying and pair well with savory sides.
• Dairy-Free Option: Easily make these pancakes dairy-free by substituting regular milk with your favorite plant-based alternative such as oat milk, almond milk, or soy milk. The pancakes will still be rich and tender.
• Gluten-Free Flour: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The texture might be slightly different, but the flavor will remain fantastic.
• Add Spices: Enhance the chocolate flavor with a pinch of cinnamon, a touch of nutmeg, or even a tiny amount of cayenne pepper for a subtle warming kick (Mexican hot chocolate style!).

Storage and Reheating Tips for Leftovers

These delightful Chocolate Cream of Wheat Pancakes are just as good the next day, making them perfect for meal prep or a quick weekday breakfast. Here’s how to store and reheat them:

• Refrigeration: Allow leftover pancakes to cool completely to room temperature. Stack them with small pieces of parchment paper or wax paper between each pancake to prevent sticking. Wrap the stack tightly in aluminum foil or plastic wrap, or place them in an airtight container. Stored this way, they will stay fresh in the refrigerator for 3 to 4 days.
• Freezing: For longer storage, pancakes freeze beautifully. Again, let them cool completely. Place parchment or wax paper between each pancake and stack them. You can then wrap the stack tightly in plastic wrap, then aluminum foil, or place them in a freezer-safe bag. They can be frozen for up to 2-3 months. Label the bag or container with the date.
• Reheating from the Fridge:
  • Microwave: For a quick reheat, place 1-2 pancakes on a microwave-safe plate. Heat on high for 30-60 seconds, or until warmed through.
  • Toaster Oven/Oven: For a crispier exterior, preheat your toaster oven or conventional oven to 350°F (175°C). Place pancakes directly on the rack or on a baking sheet and heat for 5-10 minutes, or until heated through.
  • Griddle/Skillet: Reheat on a lightly greased griddle over medium-low heat for 1-2 minutes per side until warm.
• Reheating from the Freezer:
  • Microwave: Microwave frozen pancakes for 1-2 minutes, or until warm, flipping halfway through.
  • Toaster Oven/Oven: Place frozen pancakes directly on the rack or a baking sheet in a preheated 375°F (190°C) oven or toaster oven. Heat for 10-15 minutes, or until heated through and slightly crispy.

Delicious Companions: What to Serve with Your Pancakes

These hearty chocolate pancakes are fantastic on their own, but they also pair wonderfully with a variety of breakfast and brunch dishes to create a truly memorable meal. Here are some ideas for a well-rounded spread:

• Savory Sides: Balance the sweetness with savory options like crispy bacon, breakfast sausage, or a delicious ham steak. For a vegetarian option, perfectly prepared scrambled eggs are always a hit.
• Potato Dishes: Hearty potato sides are excellent with pancakes. Try our Air Fryer Breakfast Potatoes for a crispy, easy option, or a classic hash brown casserole.
• Egg-centric Meals: Beyond scrambled eggs, consider serving with our easy Slow Cooker Breakfast Burritos for a more substantial meal, or simple Air Fryer Boiled Eggs for a protein boost. For something truly comforting, our Cheesy Tater Tot Casserole makes a perfect partner.
• Fresh Fruit: A side of fresh berries, sliced bananas, or a vibrant fruit salad adds freshness and a healthy contrast to the rich chocolate flavor of the pancakes.
• Beverages: Don’t forget the drinks! Coffee, tea, hot cocoa, or a refreshing glass of orange juice or milk are all excellent choices.

📋 Recipe Card

Update Notes: This post was originally published in March 2015, and was republished with updated tips, step-by-step photos, and a refined recipe in July 2023.