Make these delicious Chocolate Cream of Wheat Pancakes with Coco Wheats for a sweet and special breakfast! With the option to use classic Coco Wheats or make your own with Cream of Wheat and cocoa powder, you’ll love this hearty and chocolatey breakfast treat.
Serve for a holiday breakfast or a special birthday meal! The whole family will love these delicious and unique pancakes.

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💚 About This Recipe
Looking for a delicious breakfast recipe with a hearty chocolate flair? Try these super delicious CoCo Wheats pancakes!
Have you ever heard of CoCo Wheats? It is not one of the most popular hot cereals, which I don't understand because it totally rocks! It is kind of like farina, but with a hint of cocoa.
It isn't sweet, however, so it is a healthier breakfast than some of these cold cereals that really aren't much better than serving big bowls of sugar for breakfast. But these days, it's harder to find, so this recipe also includes directions for how to make CoCo Wheats from Cream of Wheat!
These pancakes are among some of my favorites to make for breakfast, along with these yummy Lemon Pancakes.
I love to serve pancakes alongside these perfectly prepared scrambled eggs. It's a delicious way to start the day!
🧂 Ingredients Needed

- all purpose flour - provides structure and helps bind the ingredients together.
- Cream of Wheat and cocoa powder - you can also use CoCo Wheats if you can find them, but it's easy to make your own with this simple combo!
- granulated sugar - adds sweetness to balanced the cocoa flavor.
- baking powder - gives your pancakes a bit of fluffy lift.
- salt - brings out the sweet flavors.
- egg - contributes to the fluffiness of the pancakes.
- milk - feel free to use a milk substitute like almond milk or oat milk; you could even use a chocolate flavored milk for more chocolate flavor!
- oil - use an oil that doesn't have much flavor to it.
- vanilla extract - helps to balanced and round out the sweetness.
🔪 Instructions

- Whisk together the flour, cream of wheat, cocoa powder, sugar, baking powder, and salt in a large bowl.
- In a different bowl, combine the egg, milk, oil, and vanilla extract.
- Mix together the wet ingredients and dry ingredients until just combined.
- Cook batter over a hot griddle, about 3-4 minutes on each side.
❔ FAQs
This breakfast porridge is an American brand of farina, which is a porridge that's made from wheat middlings. Similar to grits, this porridge is even smoother since it's made from ground wheat instead of corn. It's also rich in nutrients like niacin, riboflavin, folate, and vitamin B6.
All purpose flour is the typical choice for pancakes, but slightly healthier pancakes can be made by using whole wheat flour or a combination of the two.
This is a matter of preference, but milk tends to yield a more rich pancake. Water is a fine option for making pancake batter, but any kind of milk is also great!

💭 Expert Tips and Tricks
- Try not to press down on your cream of wheat pancakes while they cook. This can cause them to become flat and dense.
- Wipe off your griddle between batches to prevent burnt residue from mingling with your pancake batter.
- Adjust the heat setting or cook time based on how fast it takes your pancakes to cook.
- If you'd like to keep your pancakes warm while you cook more batches, place them on a foil-covered baking sheet and keep them in the oven at the lowest temperature.
📌 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!
💡 Substitutions and Variations
- Serve these CoCo pancakes with a variety of toppings! Maple syrup, whipped cream, fresh fruit like bananas or strawberries, chopped nuts, and chocolate chips are great options.
- This recipe can also be made with regular Cream of Wheat if you prefer the same hearty pancakes without the slight chocolate flavor.
- Use a milk substitute like oat milk or almond milk for a slightly lighter pancake that's still richer than a batter made with water.
🔊 What readers are saying...
"'I want my CoCo Wheats!!!' was the old tv commercial tag. I tried these pancakes and they were delicious, mildly chocolate and not too sweet. Great recipe, thanks."
- Christine
🥫 Storage and Reheating
Keep these CoCo pancakes in the fridge wrapped well in foil or plastic wrap, and/or in an airtight container. They should be good for 3 to 4 days.
To reheat, you can pop them in the microwave until they're hot. You can also heat them up in the oven.
You can also freeze these pancakes for up to a few months. Separate them with small pieces of foil or wax paper or parchment paper to prevent sticking. To reheat, follow the same instructions above but allow the pancakes to thaw before heating.
🍴 What To Serve With This Dish
Looking for a nice savory accompaniment for your chocolate Cream of Wheat pancakes? Serve them with Air Fryer Breakfast Potatoes or these easy Slow Cooker Breakfast Burritos. You could also pair your pancakes with Air Fryer Boiled Eggs or a super yummy Cheesy Tater Tot Casserole.
✔️ More Pancake Recipes You'll Love
- Pineapple Pancakes - Channel the tropical flavor of pina coladas with these sweet and fruity pancakes!
- Pumpkin Chocolate Swirl Pancakes - Perfect for fall or any time, these pancakes are rich and moist thanks to yummy pumpkin.
- Graham Cracker Pancakes with Cinnamon Syrup - You'll love the combination of tasty graham crackers and sweet and warm cinnamon syrup.
- Healthy Whole Wheat Blueberry Pancakes - This tasty dish from Healthy Seasonal Recipes is a more nutritious twist on the classic blueberry pancake recipe!

How to Make Coco Wheats Pancakes
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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)
- 2 tablespoons cocoa powder
- 2 tablespoons sugar or granulated Splenda
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- 2 teaspoons oil
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine the flour, cream of wheat, cocoa powder , sugar, baking powder, and salt. (Or substitute ½ cup Coco Wheats for the cream of wheat and cocoa powder.)¾ cup all-purpose flour, ½ cup Cream of Wheat, 2 tablespoons sugar or granulated Splenda, 1 tablespoon baking powder, ½ teaspoon salt, 2 tablespoons cocoa powder
- In a separate bowl, whisk together the egg, milk, oil, and vanilla extract.1 egg, 1 cup milk, 2 teaspoons oil, 1 teaspoon vanilla extract
- Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
- Spray a griddle with cooking spray and heat over medium. Pour a scant ¼ cup of batter for each pancake.
- Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.
- Top with a sprinkling of confectioner's sugar or a drizzle of pure maple syrup.
Notes
- When cooking the pancakes, resist the temptation to press down on the pancakes because it makes them dense and tough.
- Between batches, wipe off any excess oil or debris from the griddle to prevent any burnt residue from affecting the next batch.
- Monitor how the pancakes are cooking and if they are browning too quickly or not cooking evenly, adjust the heat accordingly.
- Keep the finished pancakes warm by placing them on a heat-safe plate, lightly covering them with foil, in a low-temperature oven (around 200°F).
- Pancakes are versatile and can be served with a variety of toppings such as maple syrup, fresh fruits, chocolate chips, whipped cream, nuts, or even savory options like bacon and eggs.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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Happy cooking!

Beth says
These are an awesome addition to my pancake repertoire. They’re delicious and they were gobbled up by all. Thank you!
Kristin says
So happy to hear that! Yay! 🙂 Thanks for popping in to let me know!
Barbara says
Thanks for this. I'm going to try it with my favorite hit cereal, Malt-O-Meal. It has just a hint of malt in it, making it taste like malted milk balls. Any thanks. Hey I see the serving calories is 808 but how big is one serving?
Kristin says
Hi Barbara, sorry about the error in the nutritional information! It has been corrected. 1 serving is about 3-4 pancakes (the recipe makes about 12-16 pancakes) and the calories are about 250.
Cynthia McKiddy says
I've been eating CoCo Wheats since I was a baby. My mom would put a little in my baby bottle with milk. Until the past few years, I'd have to buy them when we went to WV because they couldn't be found in KY. I would've never thought to put them in pancakes, but I'll be trying this recipe.
Cydnee/Tampa Cake Girl says
Oh boy! These CoCo Wheat pancakes look delicious! Yum!!! Thank you very much for joining in the celebration of #purebloglove, we enjoy having you each week. I hope to see you on Thursday at 8PM, EST through Sunday night. ~Cydnee
Renee's Kitchen Adventures says
I like Coco wheats too! Awesome idea to use them in a pancake!
Erica (@Erica's Recipes) says
I love this, and I do the same. Sponsored or not, if I like and use a product (in my case, Boursin cheese in, like, a zillion recipes), then I just say so. Great recipe - these truly look delicious!
Carrie @Frugal Foodie Mama says
These pancakes sound SO good! I have always been a CoCo Wheats fan, so I know I would love these. 🙂
Sandra Shaffer says
Your pancakes look delicious! I've never heard of CoCo Wheat. I'll be looking for it so I can try these pancakes!
Rachael says
so simple and healthy! I love it! Can't wait to make these! your pictures look amazing!
Kristin King says
Thanks, Rachael! 🙂
Kim @ 2justByou says
I've never heard of Coco Wheats. I don't think I've ever even seen it at the store. It sounds really good, though, and I'm really wanting to try this recipe! I will have to look next time I'm at the grocery store. Thanks for the recipe!
Kristin King says
Yeah, lots of people haven't heard of it. Hope you can find it near you, but if not you can probably order it online as well. Thanks for stopping by, Kim!