These double chocolate pancakes are so quick, easy, and, of course, chocolatey! They’re a sure fire hit with kids, friends, and family alike.
Pancake Recipe
Treat yourself and try having chocolate for breakfast! This is a truly decadent breakfast recipe, so we’d recommend saving it for a treat, but you’ll enjoy it more that way anyway. We’re making thick, fluffy, wonderful chocolate pancakes with chocolate chips melting away in the pancakes to give a burst of gooey goodness every other bite.
Hotcakes vs Pancakes vs Flapjacks
What’s the difference between all these types of pancakes, anyway?
In the United States, these terms are all interchangeable. The main difference appears to be mostly regional slang.
Outside the States, however, there are different rules. Just like the English drive on the other side of the road, “English pancakes” are thinner and wider than typical thick, fluffy pancakes, but not quite as thin as the French crepe. These are typically, like crepes, sprinkled with lemon and sugar, rolled up, and eaten with a spoon.
An English flapjack simply isn’t a pancake, but a baked oat bar.
What we’re preparing today is closer to the American style of thick, fluffy pancakes than the thinner European style.
You'll Need
To make these fantastic pancakes you will need flour, butter, cocoa powder, baking soda, baking powder, chocolate chips, sugar and salt.
How To Make Double Chocolate Pancakes
These chocolate pancakes are very simple to make. There’s no egg in the mixture, so we’re using buttermilk to bind the mix and keep it nice and fluffy.
- Firstly, we’re going to mix up the dry ingredients in a large jar. This should have a tightly fitting lid and a nice, wide opening.
- Then, mix together the wet ingredients in a cup with buttermilk.
- Finally, add the wet ingredients to the dry ones. Mix just until combined.
- Put a quarter of a cup of this mix at a time into the pan to cook. Each quarter cup corresponds roughly to a single pancake.
How To Cook Pancakes
Great pancake batter is only one part of making pancakes. We’ve got an awesome pancake cooking system that works every single time! There are a few tips we encourage you to implement into your own pancake-making process.
- First of all, use a non-stick pan. A non-stick pan makes flipping your pancakes very easy.
- You want to preheat your pan over high heat only once. Once it is hot, turn it down to a low-medium heat before adding the batter to make your pancakes. You won’t need to re-pre-heat the pan to high again in between removing cooked pancakes and adding the new ones as it will be the perfect temperature already.
- Avoid overcrowding the pan! This is great advice for cooking generally, but it applies just as well to pancakes as to a good roast. Cook three ¼ cup pancakes at a time in a 12 inch pan. There should be plenty of space around each pancake as it cooks to prevent them from mixing with one another.
- A quarter cup measure and silicone spatula are your new best friends for making pancakes. Using a quarter cup measure of pancake batter at a time will give you eleven perfect pancakes if you’re following our recipe. The process here is to scoop with the measure, scrape the excess back into the batter with the spatula, and then scrape the whole contents of the quarter cup into the pan using the spatula.
- When you’ve placed the batter in the pan, use your spatula to gently nudge and swirl the pancake mix across the pan. You want about a 10 cm/4 inch circle here. Spreading the pancake or pressing it down will give you flatter pancakes, or worse, an unevenly cooked pancake.
You want to cook the pancake all the way on one side. With this recipe, this should take three to four minutes. When bubbles appear and the top of your pancake looks dry, you flip the pancake to get a nice sear on the top. With ordinary pancakes (that is, without chocolate) this gives them a lovely golden brown hue. Chocolate pancakes are already brown, so there won’t be a huge difference in color here.
By the time your pancakes are ready to flip, a minute to color the other side is all you need.
Tips For Perfect Chocolate Pancakes
- This pancake mix will keep for six to eight months if stored properly in the pantry. You can make this pancake mix in bulk to save time later, or even prepare it in nice jars to give out as gifts. You want to store your pancake mix in a cool, dry place. That probably means your pantry. The mix might actually keep for longer in the fridge!
- When storing pancakes, use airtight jars. You want a jar that’s at least a liter (or a quarter gallon) in capacity. This gives you lots of room to shake the pancake mix when you add your oil and water.
- We recommend using Dutched cocoa powder for this recipe. It has a dark color, smooth flavor, and delicious sweetness. This is thanks to the washing process of the powder, which negates its natural acidity. Dutched cocoa powder is great for baking for this very reason! You can use regular cocoa powder if you want.
Toppings For Chocolate Pancakes
Maple syrup is a classic. A beautiful homemade chocolate sauce is also sure to be a crowd pleaser. You could try adding some nice berries or banana, too, if you want a touch of freshness.
More Pancake Recipes For Breakfast
Fluffy Sourdough Discard Pancakes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Double Chocolate Pancakes
Ingredients
Double Chocolate Pancakes
- 1 ½ cups all purpose flour or plain flour
- ½ cup unsweetened cocoa powder
- 3 tablespoons white sugar or any natural sweetener of your choice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 tablespoons unsalted butter melted and cooled
- 2 teaspoons vanilla extract
- 2 cups buttermilk or milk
- ¼-1/2 cup dark or milk chocolate chips
Chocolate Ganache
- ½ cup chocolate chips melted
- 3 tablespoons milk
Equipment
Instructions
Pancakes:
- In a large bowl whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Combine the buttermilk, butter and vanilla extract in a measuring cup.
- Pour the mixture into the bowl with the dry ingredients and whisk until combined. Some small lumps are fine. Fold in chocolate chips.
- Heat a nonstick pan or griddle over low-medium heat. Spray with cooking oil spray or brush with butter.
- Pour ¼ cup of batter per pancake into the pan and cook until small bubbles appear on the surface, then flip and continue cooking on the opposite side until golden brown. Repeat with remaining batter.
- Serve with chocolate ganache, fresh berries and powdered sugar.
- Enjoy!
Chocolate Ganache:
- Melt chocolate chips in a microwave or on the stove. Add the milk and whisk until smooth and creamy.
Notes
Nutrition
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