Chocolate Pancakes with Chocolate Chips Recipe

If you’re anything like me, mornings just got a whole lot sweeter with this Chocolate Pancakes with Chocolate Chips Recipe. Seriously, this recipe has been a game-changer in my breakfast routine—fluffy, rich, and dotted with melty chocolate chips that make every bite a little celebration. Whether you’re feeding kids, surprising your brunch guests, or just treating yourself on a weekend, you’ll find these pancakes irresistibly satisfying. Keep reading and I’ll share all my insider tips to help you nail this delicious recipe every time!

this Recipe

Ingredients You’ll Need

All the ingredients come together to make a rich, chocolatey batter that’s thick enough to hold those chocolate chips perfectly in place. Here’s a little trick: use good-quality cocoa powder and chocolate chips to really make this recipe shine.

• All-purpose flour: Provides the structure; easy to find and versatile in baking.
• Unsweetened cocoa powder: Adds deep chocolate flavor without extra sugar.
• Granulated sugar: Balances the bitterness of cocoa with sweetness.
• Baking powder: Helps the pancakes rise and stay fluffy.
• Baking soda: Works with acidic ingredients for tender crumb.
• Kosher salt: Enhances all the other flavors.
• Milk: You can use regular or chocolate milk; chocolate milk amps up the flavor.
• Chocolate chips (two portions): Some melt into the batter, others give melty bites in the finished pancakes.
• Large eggs: Bind everything and add richness.
• Pure vanilla extract: Rounds out and complements the chocolate notes.
• Unflavored oil: Keeps pancakes moist; avocado or vegetable oil works great here.

Variations

One of the best parts about this Chocolate Pancakes with Chocolate Chips Recipe is how adaptable it is. I love playing around with these tweaks depending on what we’re in the mood for or what’s in the pantry.

• Dairy-Free Option: I’ve made this recipe using almond milk and dairy-free chocolate chips during allergy season — it doesn’t lose any of that chocolatey goodness.
• Nutty Upgrade: Adding a handful of chopped nuts like walnuts or pecans gives a nice crunch that my family adores.
• Extra Chocolate Chips: If you want to go all in, sprinkle extra chocolate chips on the griddle as you cook — these chocolate puddles on top take it to the next level.
• Fresh Fruit Mix-In: Sometimes I throw blueberries into the batter with the chocolate chips, which adds a fun juicy surprise.

How to Make Chocolate Pancakes with Chocolate Chips Recipe

Step 1: Whisk Together Dry Ingredients

Start by combining all your dry ingredients — flour, cocoa powder, sugar, baking powder, baking soda, and salt — in a medium bowl. Whisk them until they look well blended and there are no lingering lumps. This not only ensures even flavor but also helps your pancakes rise evenly. I always take a moment here because this simple step really sets the stage for the perfect pancake texture.

Step 2: Melt Chocolate Chips into the Milk

Pour your milk (I love using chocolate milk for extra richness, but plain works too) into a microwave-safe measuring cup and add ¼ cup of chocolate chips. Heat in the microwave for about 30 to 45 seconds, then stir until the chocolate chips are completely melted and smooth. Let this cool a bit — you don’t want hot liquid cooking your eggs in the next step. This trick infuses the batter with real chocolate flavor and creates a luscious base for the pancakes.

Step 3: Mix Wet Ingredients

Add the eggs, vanilla extract, and oil into the cooled chocolate milk mixture. Whisk everything together until smooth and fully combined. The eggs give the batter structure, the vanilla enhances the flavor, and the oil ensures your pancakes stay moist and tender.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry mix and gently stir until just combined. Resist the urge to overmix here — a few lumps are totally okay! Overmixing can make your pancakes tough, and we want fluffy, melt-in-your-mouth goodness. Fold in the remaining chocolate chips or save them to sprinkle on top when you cook the pancakes; either way works beautifully. Then, let the batter rest for about 5 to 10 minutes — this gives the baking powder and soda time to do their magic.

Step 5: Cook Pancakes to Perfection

Heat your skillet or griddle over medium-high heat and grease it lightly with butter or cooking spray. Using a spoon or small ladle, dollop the batter onto the hot pan. If you reserved chocolate chips, sprinkle a few on top while the pancakes cook. When you see bubbles forming all over the surface and the edges look set (usually about 2-3 minutes), it’s time to flip. Cook for another 1-2 minutes on the other side until cooked through. The smell alone will make you hungry!

Step 6: Serve and Enjoy Warm

Serve your chocolate pancakes warm with a pat of butter, drizzle of maple syrup, and your favorite fruit. Trust me, you’ll want to eat these right off the griddle — but the toppings add a fresh contrast to the richness that’s hard to resist.

How to Serve Chocolate Pancakes with Chocolate Chips Recipe

Garnishes

I love to top these pancakes with a pat of butter that melts right into those warm layers, a generous drizzle of pure maple syrup, and some fresh berries like strawberries or raspberries to cut through the chocolate sweetness. A dollop of whipped cream or a sprinkle of powdered sugar also feels like a fun weekend treat.

Side Dishes

To round out a breakfast or brunch, I often add some crispy bacon or sausage on the side, plus a fresh fruit salad. If you want a lighter option, a yogurt parfait pairs beautifully as well.

Creative Ways to Present

For birthdays or special weekends, try stacking the pancakes tall, layering chocolate chips between each, and topping it all off with a scoop of vanilla ice cream. You can even drizzle melted chocolate or sprinkle cocoa nibs for a professional look that’s surprisingly easy to do.

Make Ahead and Storage

Storing Leftovers

When we have leftovers, I place the pancakes in an airtight container or stack them on a plate covered tightly with plastic wrap, then refrigerate. They keep well for 2-3 days — perfect for quick breakfasts on busy mornings.

Freezing

I like to freeze extras by laying them out on a baking sheet lined with wax paper so they don’t stick together, freezing them for several hours, then transferring them to a freezer bag. This way, you can pull out just as many as you need and reheat easily.

Reheating

Reheating is a breeze — a toaster oven or regular oven warmed to about 350°F for 5-7 minutes brings them back to life without drying them out. Avoid microwaving if you want to keep your pancakes fluffy instead of soggy.

FAQs

Final Thoughts

This Chocolate Pancakes with Chocolate Chips Recipe quickly became a favorite in my kitchen—and I think you’re going to love it as much as I do. It’s the perfect blend of cozy and indulgent, simple yet special. Whether you’re serving a crowd or treating yourself to a chocolaty morning pick-me-up, these pancakes won’t disappoint. So go ahead, gather your ingredients, and make a breakfast that feels like a warm hug in pancake form. Trust me, you’ll be coming back for seconds!

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