Description

Delight in these rich and moist Chocolate Pancakes with Chocolate Chips, perfect for a decadent breakfast or brunch. Made with a blend of cocoa powder and melted chocolate chips, these pancakes are fluffy and bursting with chocolate flavor. Simple to prepare on the stovetop, they pair beautifully with butter, maple syrup, or fresh fruit for a luxurious morning treat.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt

Wet Ingredients

1 ½ cups milk (can use regular chocolate milk)
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unflavored oil (avocado, vegetable, or canola)

Chocolate Chips

¼ cup chocolate chips (for melting into milk)
½ cup dark chocolate chips (for adding to batter and topping pancakes)

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Instructions

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt until well combined. Set aside.
Make Chocolate Milk: In a microwave-safe liquid measuring cup, combine the 1 ½ cups of milk and ¼ cup chocolate chips. Microwave for 30-45 seconds, then stir until the chocolate chips have fully melted. Let it cool for a few minutes.
Combine Wet Ingredients: To the cooled chocolate milk, add the eggs, vanilla extract, and oil. Whisk everything together until completely incorporated and smooth.
Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the pancakes fluffy. Fold in the remaining ½ cup of dark chocolate chips, or reserve them to sprinkle on top while cooking.
Rest the Batter: Allow the batter to rest for 5-10 minutes at room temperature. This helps the mixture thicken and the ingredients meld together.
Heat Skillet: Place a skillet or griddle over medium-high heat and lightly grease with butter or cooking spray.
Cook Pancakes: Spoon dollops of batter onto the preheated skillet. If desired, sprinkle a few chocolate chips on top of each pancake. Cook until bubbles form on the surface and the edges look set, then flip carefully. Cook the other side until cooked through and golden brown.
Serve: Serve the warm pancakes topped with butter, maple syrup, and your favorite fruits for an indulgent breakfast experience.

Notes

The melted chocolate chips mixed in the milk create a homemade chocolate milk base, but feel free to use store-bought chocolate milk or chocolate syrup as a shortcut.
To make this recipe dairy-free, substitute non-dairy milk and dairy-free chocolate chips without any other changes.
Store leftover pancakes in an airtight container in the refrigerator for 2-3 days. Reheat using a toaster oven, toaster, or conventional oven to warm through without making them crispy.
To freeze pancakes, lay them on a baking sheet lined with wax paper and freeze for 4-6 hours. Once frozen, transfer them to a freezer-safe bag. Reheat until warm before serving.

Nutrition

Serving Size: 2 pancakes (approx. 90g)
Calories: 210
Sugar: 10g
Sodium: 220mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Cholesterol: 40mg