Chocolate pancakes are decadent, rich, thick and fluffy chocolate pancakes filled with sweet and gooey chocolate chips. These melt in your chocolate chocolate chip pancakes are easy to make using basic pantry ingredients and make the best pancakes for an indulgent breakfast everyone will love.
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Why Should You Make This Recipe
I love quick and easy breakfast recipes such as a stack of warm, buttery pancakes. My Sweet Cream Pancakes, Nutella Pancakes, Oat Flour Pancakes, and Lemon Pancakes are a few delicious pancake recipes that I absolutely adore. This chocolate pancakes recipe is just as delicious and easy to make as regular pancakes, but is for the chocolate lover in your life. I know you will love just as much as I do because:
- Simple pantry ingredients. You only need a handful of basic ingredients to make a batch of quick, simple and delicious chocolate filled pancakes.
- Fast and easy to make. If you can whip up a batch of regular buttermilk pancakes, you can make a batch of fresh homemade chocolate pancakes. This recipe for chocolate chocolate chip pancakes can also be made up to a day ahead, stored covered in the fridge and made in the morning.
- Chocolate for breakfast is the best. Dessert for breakfast can make an ordinary day feel extra special. These pancakes with chocolate and chocolate chips could easily pass for dessert for breakfast.
Ingredients
These rich and fluffy chocolate pancakes with chocolate chips require only a handful of basic pantry ingredients which makes them as perfect for busy mornings as they are for easy weekend brunches. Here’s what you will need to make them.
- Dry Ingredients: Gather all purpose flour, cocoa powder, sugar, baking powder, espresso powder and salt.
- Wet Ingredients: Gather eggs, melted butter, vanilla extract, milk and chocolate chips.
Substitutions
Here are my recommended substitutions to make these easy chocolate chip cocoa pancakes if you need them.
- All purpose flour: To make these crisp and fluffy waffles gluten free, use a good 1-1 gluten free flour or oat flour. Replace the amount of flour based on weight rather (210 g) than cups.
- Granulated Sugar: This pancake recipe calls for granulated sugar, but maple sugar or brown sugar would also work well.
- Dutch Process Cocoa Powder: Feel free to use regular unsweetened cocoa powder. I prefer using Dutch process when possible for it’s smooth, fuller chocolate flavor.
- Baking Powder: This creates light and fluffy pancakes. Using baking powder also allows the batter to rest for a longer stretch of time than using baking soda which needs to bake soon after mixing into the batter.
- Eggs: This recipe has not been tested without eggs.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt. A neutral baking oil can also be used.
- Milk: Use any milk you like. Plant based milk also works well in this recipe.
- Vanilla Extract: This provides a lovely background flavor for the waffles.
- Mini Chocolate Chips: No double chocolate pancake is complete without loads of gooey chocolate chips added in. I prefer using mini chocolate chips, but feel free to add your preferred chocolate chips.
How To Make
Learn how to make chocolate pancakes in a few easy steps.
- Sift the flour, cocoa powder, sugar, baking powder, espresso powder and salt together into a large mixing bowl. Add the sugar into the bowl and whisk util everything is well combined. Set aside.
- In another bowl, whisk the eggs until smooth. Whisk in the milk, melted butter and vanilla extract together until smooth and well combined. Whisk the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. Stir in some chocolate chips. Alternatively, you can wait to top the chocolate pancakes with chocolate chips once the pancakes are cooking on the pan or griddle.
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. For the best chocolate pancakes, rest the batter for about 30 minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. On a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet. Using a ¼ cup (59 ml) measuring cup, drop the chocolate chocolate chip pancake batter onto the hot skillet. When bubbles start to form on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 1 -2 minutes.
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible. I like topping my fluffy homemade chocolate pancakes with chocolate sauce, and fresh fruit or with fresh fruit, freshly whipped cream and maple syrup.
How To Serve, Store, Freeze and Thaw
- Serve: Pancakes are the perfect dish to use any toppings you like. They would be especially delicious with the suggested chocolate sauce, Strawberry Glaze or fresh fruit, whipped cream and maple syrup.
- Store: Place the pancakes in an airtight container for up to 5 days in the fridge. However, these chocolate pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
- Freeze: Make sure the pancakes are completely cooled to room temperature. Lay the pancakes in a single layer on a baking sheet and flash freeze them for about 20 minutes. Transfer them to an airtight and freezer safe container like a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: The easiest and fastest way to thaw these chocolate chip chocolate pancakes is to lay 1 - 2 on a microwave safe plate. Heat in the microwave for about 45-60 seconds, flipping them halfway through the reheating time.
M’s Expert Tips
- Sift the dry ingredients, especially the cocoa powder. Sifting the cocoa powder helps to break up any cocoa powder clumps. It also helps to aerate the cocoa powder which creates a smoother cocoa flavor.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft and fluffy chocolate and chocolate chip pancakes.
- Use a ¼ cup measuring cup. This is the easiest, quickest and cleanest way to get perfectly sized cocoa pancakes.
- Add butter or coconut oil. Melt some butter on the warm skillet or griddle after each batch of pancakes. This simple step makes these the best chocolate pancakes.
- Use low-medium heat. It’s easy to increase the heat, but takes more time to reduce an over heated pan. Cook these pancakes over low-medium heat to ensure they don’t burn before they’re finished cooking.
- Look for bubbles. Bubbles should form, pop and stay open on the surface of the pancake when it is finished cooking and is ready to be flipped.
- Serve the pancakes the way you like. These chocolate filled pancakes are so perfect on their own, but they really shine when you top them with your favorite toppings. They would be especially delicious with the suggested chocolate sauce, Strawberry Glaze or fresh fruit, whipped cream and maple syrup.
FAQs
What are chocolate pancakes made out of?
Chocolate chocolate chip pancakes have all the same ingredients as regular pancakes just with cocoa powder and chocolate chips added in.
Should you let pancake batter rest?
Yes, it’s a good idea to let pancake batter rest for about 30 minutes. By resting the batter, the flour absorbs more liquid and the gluten in the flour relaxes. The result is lighter and fluffier pancakes.
Does the cocoa powder in pancakes matter?
These chocolate pancakes have both cocoa powder and chocolate chips to give a chocolate flavor to the pancakes. The best cocoa powder is the one you have, but if you can choose, I recommend Dutch processed cocoa powder. This type of cocoa powder has a mellow but strong cocoa flavor. A good quality unsweetened cocoa powder will also work well.
How do I keep pancakes warm?
Place them on a lined baking sheet in a warm (200 F/ 93 C) oven until ready to serve.
Are these like the IHOP chocolate chocolate chip pancakes?
This chocolate pancakes recipe is similar to the pancakes found at IHOP. Both are chocolate pancakes filled with chocolate chips, topped with a chocolate sauce.
Other Chocolate Breakfast Recipes to Try
If you try this Chocolate Pancakes recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to make. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Chocolate Pancakes Recipe
Chocolate pancakes are decadent, rich, thick and fluffy chocolate pancakes filled with sweet and gooey chocolate chips. These melt in your chocolate chocolate chip pancakes are easy to make using basic pantry ingredients and make the best pancakes for an indulgent breakfast everyone will love.
Equipment
- 1 fine mesh strainer or sifter
- 1 ¼ cup (59 ml) measuring cup optional
- 1 large pan or griddle
Ingredients
Chocolate Pancakes
- 1¾ cup (210 g) all purpose flour
- ¼ cup (20 g) Dutch process cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon espresso powder
- ¼ teaspon salt
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 ml) milk, room temperature
- ¼ cup (60 ml) melted butter
- 1 teaspoon vanilla extract
- ½ cup (85 g) mini or regular chocolate chips
Chocolate Sauce
- 4 oz. chopped chocolate or chocolate chips
- ½ cup (120 ml) heavy cream
Instructions
- Sift the flour, cocoa powder, sugar, baking powder, espresso powder and salt together into a large mixing bowl. Add the sugar into the bowl and whisk util everything is well combined. Set aside.1¾ cup (210 g) all purpose flour , ¼ cup (20 g) Dutch process cocoa powder, 1 tablespoon baking powder, 1 teaspoon espresso powder, ¼ teaspon salt, ½ cup (100 g) granulated sugar
- In another bowl, whisk the eggs until smooth. Whisk in the milk, melted butter and vanilla extract together until smooth and well combined.2 large eggs, room temperature, 1 cup (240 ml) milk, room temperature, ¼ cup (60 ml) melted butter, 1 teaspoon vanilla extract
- Whisk the wet ingredients with the dry until just combined with some lumps. Do not overmix the pancake batter. Stir in some chocolate chips. Alternatively, you can wait to top the chocolate pancakes with chocolate chips once the pancakes are cooking on the pan or griddle.½ cup (85 g) mini or regular chocolate chips
- Heat a non stick skillet or griddle to low- medium heat while the batter rests for a few minutes. For the best chocolate pancakes, rest the batter for about 30 minutes. Drop a small amount of pancake batter onto the preheated skillet to test if the skillet is ready. On a preheated non stick skillet or griddle, melt some butter, coconut oil or other oil on the skillet.
- Using a ¼ cup (59 ml) measuring cup, drop the chocolate chocolate chip pancake batter onto the hot skillet. When bubbles start to form on surface of the pancake, it’s time to flip. This takes about 3 - 4 minutes. Flip the pancakes and cook for an additional 1 -2 minutes.
- Transfer the pancakes to a cooling rack or plate. Continue cooking the pancakes until all the batter is used. Serve as soon as possible.
- If you would like to top the pancakes with the chocolate sauce, add the chocolate chips and heavy cream to a microwave safe bowl. Heat the chocolate chips and heavy cream in 20 second increments, stirring in between until the heavy cream and chocolate chips form a sauce.4 oz. chopped chocolate or chocolate chips, ½ cup (120 ml) heavy cream
Notes
Serve: Pancakes are the perfect dish to use any toppings you like. They would be especially delicious with the suggested chocolate sauce, Strawberry Glaze or fresh fruit, whipped cream and maple syrup.
Store: Place the pancakes in an airtight container for up to 5 days in the fridge. However, these chocolate pancakes are best enjoyed the same day or kept frozen to enjoy at a later date.
did you make this recipe?tag @olivesnthyme on Instagram
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