Chocolate Pancakes with Melting Chocolate Chips Recipe

If you’re craving a breakfast that’s indulgent yet comforting, this Chocolate Pancakes with Melting Chocolate Chips Recipe is exactly what you need. Imagine warm, fluffy pancakes that ooze melted chocolate with every bite—yep, that’s exactly what you’re getting here. I absolutely love how this recipe balances rich cocoa flavor with pockets of gooey chocolate chips that practically melt in your mouth. Whether it’s a weekend treat or a special occasion breakfast, you’re going to want to stick around and learn how to make these heavenly pancakes just right.

this Recipe

Ingredients You’ll Need

Each ingredient here is chosen to create a perfect balance of chocolate richness and pancake fluffiness. A few pantry staples get elevated when combined with melted chocolate chips, so don’t skip that step—it’s a game changer.

• All-purpose flour: Provides the structure to make your pancakes fluffy without being too dense.
• Unsweetened cocoa powder: Deepens the chocolate flavor, so your pancakes taste rich rather than sweet and artificial.
• Granulated sugar: Adds just enough sweetness to balance the cocoa bitterness.
• Baking powder and baking soda: Combo ensures a light, airy texture with just the right lift.
• Kosher salt: Enhances all the flavors—you’ll be amazed how much salt affects sweet recipes like this.
• Milk (or chocolate milk): Your liquid base—try chocolate milk if you want even more chocolate goodness without extra steps.
• Chocolate chips: Divided—some melted into the batter for richness, others sprinkled in so they melt into gooey pockets as they cook.
• Eggs: Bind ingredients together and add richness.
• Pure vanilla extract: Adds warmth and rounds out the chocolate flavor.
• Unflavored oil: Keeps the pancakes moist and tender without weighing them down.

Variations

I love customizing this Chocolate Pancakes with Melting Chocolate Chips Recipe depending on who I’m serving and what ingredients I have on hand. Here are some fun twists you can try yourself.

• Dairy-Free Version: Swap out regular milk for almond or oat milk, and use dairy-free chocolate chips—still unbelievably delicious!
• Peanut Butter Swirl: When pouring the batter on the griddle, add a dollop of peanut butter and swirl it a bit for a chocolate-peanut butter dream.
• Extra Chocolate Overload: Add your favorite chopped chocolate bars in place of chips for a gourmet touch.
• Fruit & Nut Addition: Toss in some walnuts or berries with the chips for added texture and flavor—my kids love this combo.

How to Make Chocolate Pancakes with Melting Chocolate Chips Recipe

Step 1: Whisk Your Dry Ingredients

Start by combining the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk these together really well so that everything is evenly distributed. When I first tried this, I skipped the whisking and ended up with little lumps of cocoa powder that didn’t blend well—definitely don’t skip this step!

Step 2: Melt Chocolate Chips into Milk

Next, pour the milk and ¼ cup of chocolate chips into a microwave-safe liquid measuring cup. Heat it for 30-45 seconds until the chocolate chips melt completely into a silky chocolate milk. This trick transforms the batter, making the pancakes much more chocolatey and smooth. Let it cool a bit before moving on to avoid cooking the eggs in the next step.

Step 3: Add Wet Ingredients and Combine

Whisk the eggs, vanilla extract, and oil into the warm chocolate milk. Then pour this wet mixture into your bowl with the dry ingredients. Stir gently until just combined—don’t overmix or your pancakes might get tough. I always leave mine a little lumpy. Finally, fold in the remaining chocolate chips, or keep them aside to sprinkle on the griddle once the batter is on—it’s fun to add them fresh so they melt perfectly on top.

Step 4: Rest and Heat Your Skillet

Let your batter rest for 5-10 minutes; this helps it thicken just a bit and improves texture. While it rests, heat a skillet over medium-high heat and grease it lightly with butter or cooking spray. I find medium heat works best to cook pancakes through without burning the edges.

Step 5: Cook Your Pancakes

Dollop your batter onto the skillet. When you see bubbles forming on the surface and the edges start to look cooked, it’s time to flip. Flip carefully and cook just until the other side is done—about 1-2 minutes. These pancakes cook fairly quickly so keep an eye on them. Enjoy them warm right off the griddle for the best melty chocolate effect!

How to Serve Chocolate Pancakes with Melting Chocolate Chips Recipe

Garnishes

I’m a huge fan of keeping toppings simple here because the pancakes are already bursting with chocolate flavor. A pat of butter melting on top with a drizzle of pure maple syrup is classic and perfect. Fresh berries like raspberries or sliced strawberries add a pop of color and tartness that cuts the richness nicely. Sometimes, I sprinkle a little powdered sugar for that extra touch of elegance when serving guests.

Side Dishes

My go-to side with these pancakes is either crispy bacon or sausage links. The salty, savory meat balances out the sweetness beautifully. If you want something lighter, a fresh fruit salad or even creamy Greek yogurt with a drizzle of honey works wonders. It’s all about balance!

Creative Ways to Present

For birthdays or weekend brunch parties, I like stacking these pancakes high and topping the stack with whipped cream, a sprinkle of chocolate shavings, and a handful of mini chocolate chips. Another fun twist is to serve them on skewers with alternating fruit pieces for a portable, colorful treat. Presentation can be as simple or as fancy as you want—it’s hard to go wrong here.

Make Ahead and Storage

Storing Leftovers

I usually stack leftover pancakes with parchment paper between each one in an airtight container and keep them in the fridge. They stay fresh for 2-3 days, and honestly, I find reheating them in a toaster oven revives them without drying them out. It’s a quick breakfast when you’re on the go!

Freezing

Freezing these pancakes is a lifesaver. Lay them flat on a wax-paper lined baking sheet and freeze for 4-6 hours. Once frozen, I transfer them to a freezer-safe bag. When you pull them out, just reheat gently in the toaster oven or regular oven to keep that melty chocolate texture intact. They thaw beautifully without losing flavor.

Reheating

Reheating gently is key. I avoid the microwave because it can turn them rubbery. Instead, the toaster oven or a quick oven bake at 300°F for about 5-7 minutes warms them through nicely. A quick tip: add a tiny sprinkle of water on top before reheating to keep them moist.

FAQs

Final Thoughts

This Chocolate Pancakes with Melting Chocolate Chips Recipe holds a special place in my heart because it turns an ordinary breakfast into a celebration. Every time I make them, the house fills with that warm, chocolatey aroma that instantly lifts everyone’s mood. I hope you enjoy making them as much as I do—there’s something truly joyful about those melty chocolate pockets that bring a smile to everyone’s face. So go ahead, treat yourself and your loved ones to a stack of these, and savor each rich, gooey bite together!

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