Description
Deliciously rich and fluffy chocolate pancakes studded with melty chocolate chips, perfect for a decadent breakfast or brunch treat. This recipe combines cocoa powder and melted chocolate chips in the batter, resulting in intensely chocolatey pancakes that pair wonderfully with butter, maple syrup, and fresh fruit.
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 (regular or chocolate milk)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 tablespoons unflavored oil (avocado, vegetable, or canola oil)
Chocolate Chips
- ¼ cup chocolate chips (for melting into milk)
- ½ cup dark chocolate chips (for folding into batter and topping)
Instructions
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until evenly mixed. Set aside.
- Melt Chocolate Chips into Milk: In a microwave-safe liquid measuring cup, combine the milk and ¼ cup of chocolate chips. Microwave for 30 to 45 seconds until warm, then stir until the chocolate chips have completely melted. Allow to cool for a few minutes.
- Mix Wet Ingredients: Add the eggs, pure vanilla extract, and unflavored oil to the cooled chocolate milk. Whisk thoroughly until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with dry ingredients. Stir gently until just combined; take care not to overmix. Fold in the remaining ½ cup dark chocolate chips or reserve to sprinkle on pancakes while cooking.
- Rest the Batter: Allow the batter to rest for 5 to 10 minutes. This helps the ingredients meld and creates fluffier pancakes.
- Heat the Skillet: Preheat a skillet over medium-high heat. Lightly grease the pan with butter or cooking spray to prevent sticking.
- Cook Pancakes: Drop dollops of batter onto the hot skillet. Optionally, sprinkle a few additional dark chocolate chips on top of each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip each pancake with a spatula and cook for another 1 to 2 minutes until cooked through and both sides are browned.
- Serve Warm: Serve the chocolate pancakes warm with butter, maple syrup, and your favorite fresh fruit for a delightful breakfast experience.
Notes
- Use store-bought chocolate milk or chocolate syrup as a quick alternative to melting chocolate chips into milk.
- To make this recipe dairy-free, substitute non-dairy milk (such as almond or oat milk) and use dairy-free chocolate chips.
- Store leftover pancakes in an airtight container in the refrigerator for 2-3 days. Reheat gently in a toaster oven, toaster, or regular oven until warm but not crispy.
- For freezing, arrange pancakes on a wax paper-lined baking sheet and freeze for 4-6 hours. Transfer to a freezer bag and store. Reheat from frozen in a toaster oven or oven until warm.
Nutrition
- Serving Size: 2 pancakes (approx. 3 tablespoons batter each)
- Calories: 150
- Sugar: 7g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
