Chocolate French silk pie is full of rich chocolate, whipped cream, and traditionally includes raw eggs — which makes it irresistible but not ideal for everyone. These pancakes capture that French silk pie flavor without raw eggs, delivering a chocolatey breakfast treat that feels indulgent yet simple to make.
Rather than serving pie, these pancakes bring the same creamy, chocolate-forward taste to your morning stack. The secret is a combination of unsweetened cocoa and creamy coconut milk, which makes the batter tender and adds depth without a strong coconut flavor. If you’re wary of coconut, don’t worry — it blends seamlessly, so most people won’t detect it.
Coconut milk gives these pancakes a lush, slightly tropical creaminess. The texture is fluffy and moist, more decadent than a typical pancake but still quick to prepare. They’re also a little healthier when made with whole wheat pastry flour, though all-purpose flour works well too.
These pancakes are easy to make and versatile to serve. I kept mine simple with regular maple syrup, but they’re a perfect canvas for chocolate syrup, whipped cream, vanilla cream glaze, and chocolate chips if you want a truly French-silk-inspired presentation.
A light dusting of cocoa powder on top enhances the chocolate flavor and makes the pancakes look finished and elegant. After all, there’s no such thing as too much chocolate when you’re chasing that French silk profile.
These pancakes are both creamy and fluffy — all the qualities you want in a chocolate pancake. They make a great weekend breakfast or a special brunch item when you crave something chocolatey but don’t want to bake a pie.
Chocolate French Silk Pancakes
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Ingredients
- 2 cups whole wheat pastry flour, or all-purpose
- 1/4 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 heaping teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs, well beaten
- 2 cups lite coconut milk + more if needed to smooth batter
- 2 teaspoons vanilla extract
Instructions
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Stir together the flour, cocoa powder, powdered sugar, salt, and baking powder. Add the well-beaten eggs, coconut milk, and vanilla. Stir until the dry ingredients are fully combined and the batter is smooth. Preheat a skillet over medium heat. Drop about 1/4 cup of batter onto the skillet and cook until bubbles form on the surface. Flip and cook until the pancake is lightly browned on the other side. Repeat until all batter is used.
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As for me, I loved these pancakes so much I joked that I wouldn’t make them again for a long time — but they were devoured long before the next morning. If you want a chocolatey breakfast that tastes like dessert without the raw eggs, these Chocolate French Silk Pancakes are a delicious choice.