Go Back
- Flour, cocoa powder, and sweeteners - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 cup granulated sugar - 2 tablespoons brown sugar - Leavening agents and salt - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Liquids and fats - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1 large egg - 2 tablespoons melted butter (plus extra for cooking) - Chocolate chips and optional toppings - 1/2 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips - Optional: whipped cream and chocolate syrup for serving When I make these pancakes, I always start with quality ingredients. The flour and cocoa powder form the base. They give the pancakes their rich texture and deep chocolate flavor. The sugars add sweetness. Brown sugar gives a nice, caramel-like taste. Baking powder and baking soda help the pancakes rise. They create a fluffy texture. Salt is essential too. It enhances all the flavors. Next, I mix the liquids. Buttermilk adds a nice tang and makes the pancakes tender. If you don’t have buttermilk, you can use regular milk with a bit of vinegar. The egg binds everything together and adds richness. Don't forget the melted butter! It adds moisture and flavor. Finally, I always fold in the chocolate chips. Both semi-sweet and white chocolate chips make these pancakes truly decadent. If you like, top them with whipped cream or chocolate syrup when serving. These ingredients come together to create a breakfast treat that feels special. {{ingredient_image_1}} Start by measuring your ingredients carefully. I use a scale or measuring cups. Accuracy matters. Next, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl. Sifting removes lumps and helps mix everything well. This step ensures your pancakes rise properly and taste great. For the wet mix, you need buttermilk. If you don't have it, you can make it at home. Just add 1 tablespoon of vinegar to 1 cup of milk. Let it sit for about 5 minutes. This helps create the right tang. In a separate bowl, whisk together the buttermilk, egg, and melted butter until it's smooth. A smooth mix helps your pancakes cook evenly. Now it's time to mix. Pour your wet ingredients into the dry ingredient bowl. Stir gently until just combined. It’s okay if you see small lumps; don’t overmix! Overmixing can make your pancakes tough. Once combined, fold in the semi-sweet and white chocolate chips. This ensures the chocolate is spread throughout the batter. Preheat your non-stick skillet or griddle over medium heat. Add a little butter to grease the surface. Once hot, pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes. Look for bubbles forming on the surface; this means it's time to flip. Carefully flip the pancake and cook for another 2-3 minutes. You want them golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed. Keep your pancakes warm in a low oven while you finish the batch. To get the best texture, let the batter rest. This helps the gluten relax. A rest time of 5 to 10 minutes works well. Also, check the cooking temperature. If the skillet is too hot, the outside burns before the inside cooks. Medium heat is usually best. Present your pancakes in a fun way. Stack them high on a plate for a wow factor. Drizzle with warm chocolate syrup. Top with whipped cream for extra richness. You can also add fresh fruits like bananas or berries. They add color and flavor. Avoid overmixing the batter. It should be lumpy, not smooth. Overmixing makes pancakes tough. Also, watch your cooking temperature. Too hot means burnt pancakes. Too low leads to soggy ones. Finding the right heat is key to perfect pancakes. Pro Tips Perfect Pancake Fluffiness: For extra fluffy pancakes, let the batter rest for about 5 minutes before cooking. This helps the baking powder activate and creates a lighter texture. Chocolate Chip Variations: Experiment with different types of chocolate chips, like dark chocolate or milk chocolate, to customize the flavor of your pancakes. Keeping Pancakes Warm: To keep your pancakes warm while cooking the rest, place them in a preheated oven at 200°F (93°C) on a baking sheet. This keeps them warm without drying them out. Serving Suggestions: Serve with fresh berries or banana slices for a fruity twist, and consider adding a sprinkle of sea salt on top of the chocolate syrup for a sweet-salty contrast. {{image_2}} You can make these pancakes fit your diet. For a gluten-free option, use almond flour or oat flour instead of all-purpose flour. These flours give a nice texture while keeping the taste rich. If you need a dairy-free version, swap buttermilk for almond milk or coconut milk. Use coconut oil instead of butter for cooking. These small changes keep the flavor while meeting your dietary needs. Want to add a twist? Mix in fresh berries like raspberries or blueberries. They add a burst of flavor and a fun color. Chopped nuts like walnuts or pecans add a nice crunch too. You can also infuse extra flavor by adding vanilla extract or a pinch of cinnamon to the batter. These little touches elevate your pancakes and make them feel special. To switch up the chocolate, try using dark chocolate chips instead of semi-sweet. Dark chocolate gives a richer taste that many chocolate lovers enjoy. You can also experiment with flavored chocolate chips, like mint or orange. For a fun twist, swap chocolate chips with caramel or peanut butter chips. Each option creates a new pancake experience that you will love. To keep leftover pancakes fresh, stack them in an airtight container. Place parchment paper between each pancake to prevent sticking. Refrigerate them for up to three days. When you are ready to eat, reheat the pancakes in the microwave for about 20-30 seconds. For a crispier pancake, use a skillet over medium heat for 2-3 minutes on each side. Freezing pancakes is easy and keeps them tasty! First, let the pancakes cool completely. Then, stack them with parchment paper in between. Place the stack in a freezer-safe bag or container. Seal it tightly to avoid freezer burn. To thaw, take the pancakes out and leave them in the fridge overnight. For a quick option, use the microwave for about 1 minute on low power. You can store pancakes in the fridge for about three days. If frozen, they can last up to two months. Watch for signs of spoilage, like a sour smell or mold. If they feel hard or dry, they may not taste good anymore. Always check before enjoying your delicious pancakes! Yes, you can make the batter ahead of time. To do this, mix the dry and wet ingredients separately. Store the dry mix in an airtight container. Keep the wet mix in the fridge. When ready to cook, combine both mixes. This method helps keep the pancakes fluffy. If you don't have buttermilk, use regular milk with vinegar. Add 1 tablespoon of vinegar to 1 cup of milk. Let it sit for about 5 minutes. This creates a sour milk that works well in the recipe. You can also use yogurt or sour cream, thinned with a bit of water. To keep pancakes warm, preheat your oven to 200°F (93°C). Place a baking sheet inside. As you cook each pancake, transfer them to the sheet. This will help maintain their warmth without overcooking. Cover them loosely with foil to keep moisture. Yes, you can easily double the recipe. Just use double the ingredients listed. Be mindful of your cooking time. Larger batches may need a bit longer on the skillet. Keep an eye on them to ensure they cook evenly. Making delicious pancakes involves key ingredients, careful mixing, and cooking skills. We covered everything from choosing the right ingredients to popular variations. Always remember to measure correctly and avoid overmixing for the best texture. With these tips and tricks, you can create perfect pancakes that suit everyone’s taste. Enjoy your pancake-making journey and share these tasty creations with friends and family! They’ll love the results.

Ultimate Double Chocolate Pancakes

Deliciously rich and fluffy pancakes loaded with chocolate for the ultimate breakfast treat.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for cooking)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • optional whipped cream and chocolate syrup for serving

Instructions
 

  • In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix until well combined.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
  • Pour the wet ingredients into the dry ingredient bowl and stir gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
  • Fold in both the semi-sweet and white chocolate chips, ensuring they are evenly distributed throughout the batter.
  • Preheat a non-stick skillet or griddle over medium heat and add a little butter to grease the surface.
  • Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges look set.
  • Flip carefully and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
  • Repeat with the remaining batter, greasing the skillet as needed.
  • Keep the pancakes warm in a low oven while you finish cooking the rest.

Notes

Stack the pancakes high on a plate, drizzle with chocolate syrup, and top with a dollop of whipped cream. Sprinkle additional chocolate chips on top for a luxurious finish!
Keyword breakfast, chocolate, pancakes