Chocolate Pancakes with Chocolate Chips Recipe

If you love starting your mornings on a sweet note, this Chocolate Pancakes with Chocolate Chips Recipe is going to be your new go-to breakfast treat. I absolutely love how these pancakes come out thick, fluffy, and packed with just the right amount of chocolatey goodness—trust me, my family goes crazy for them! Plus, the way the melted chocolate chips swirl through the batter gives every bite a little surprise of sweet richness. Keep reading because I’ll walk you through every step and share all my best tips to help you nail these chocolatey pancakes perfectly at home!

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Ingredients You’ll Need

This Chocolate Pancakes with Chocolate Chips Recipe balances rich cocoa and melty chocolate chips to deliver the ultimate chocolate experience. Plus, you’ll find a few clever tricks to keep the pancakes moist and fluffy. Here’s a look at the ingredients and what I love about each:

• All-purpose flour: The perfect base for a tender but sturdy pancake texture.
• Unsweetened cocoa powder: Adds rich chocolate depth without extra sugar.
• Granulated sugar: Just enough sweetness to balance the cocoa’s natural bitterness.
• Baking powder & baking soda: These leavening agents team up for lightness and rise.
• Kosher salt: Enhances all the chocolate flavors and balances the sweetness.
• Milk (or chocolate milk): Melting chocolate chips into warm milk not only adds moisture but infuses chocolate flavor throughout the batter.
• Chocolate chips: Both melted in the milk and stirred into the batter for gooey, melty pockets.
• Eggs: Help bind everything together and add richness.
• Pure vanilla extract: Brightens the chocolate and adds complexity.
• Unflavored oil: Keeps the pancakes tender and makes them easy to flip.

Variations

I love playing around with this recipe depending on the mood or dietary needs. It’s so easy to personalize! Whether you want to add a fruity twist or make it vegan, these pancakes welcome all sorts of creativity.

• Dairy-Free Version: I swapped the regular milk and chocolate chips for almond milk and dairy-free chocolate chips — still totally delicious and fluffy.
• Banana Boost: Mash a ripe banana into the batter before cooking for extra moisture and subtle sweetness.
• Spiced Chocolate: Add a pinch of cinnamon or chili powder to kick up the flavor — my family loves the warm spice note.
• Nutty Add-In: Stir in chopped toasted hazelnuts or walnuts for crunch and contrast.

How to Make Chocolate Pancakes with Chocolate Chips Recipe

Step 1: Mix the Dry Ingredients with Love

Start by whisking together your flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt in a medium bowl. This combo ensures the cocoa is evenly distributed and your pancakes will get the perfect lift. I always take a moment at this stage to really mix well—it saves you from streaks of cocoa later on.

Step 2: Melt Chocolate Chips into Warm Milk

Pour your milk (or chocolate milk if you’re skipping the melt) into a microwave-safe measuring cup and add ¼ cup of chocolate chips. Heat for 30-45 seconds, then stir until all those chips are silky smooth. I discovered this trick on a whim and it adds a subtle, deep chocolate flavor that’s much better than just cocoa powder alone. Let it cool for a few minutes so it doesn’t cook the eggs later.

Step 3: Combine the Wet Ingredients

Whisk the eggs, vanilla extract, and oil into the cooled chocolate milk mixture. Make sure everything is well blended before adding it to your dry ingredients. Getting this mixture smooth helps keep the batter consistent and easy to work with.

Step 4: Bring It All Together Gently

Pour the wet ingredients into the bowl with your dry mix and stir just until combined. The key is not to overmix here—you want your batter slightly lumpy to keep the pancakes tender, not chewy. Then fold in the remaining chocolate chips or save them to sprinkle on top of each pancake as they cook for that extra melty surprise.

Step 5: Rest and Heat

Let the batter sit for 5 to 10 minutes before cooking. This rest period helps the cocoa hydrate and the baking powder activate, making your pancakes extra fluffy. Meanwhile, heat your skillet or griddle over medium-high heat and lightly grease it with butter or cooking spray. I like to keep the pan well greased to make flipping so much easier.

Step 6: Cook and Flip to Perfection

Spoon dollops of batter onto the hot skillet and sprinkle a few chocolate chips on top if you didn’t add all of them into the batter. When you see bubbles forming on the surface and the edges start to look set—usually after about 2-3 minutes—carefully flip and cook the other side until golden brown. This is where patience pays off; flipping too early means messy pancakes, so wait for the bubbles to signal readiness.

Step 7: Serve Warm and Enjoy

Serve your chocolate pancakes warm with a pat of butter, drizzled maple syrup, and some fresh berries or sliced bananas if you like. I promise you’ll love the way the melted chocolate chips contrast with a touch of natural fruit sweetness.

How to Serve Chocolate Pancakes with Chocolate Chips Recipe

Garnishes

I’m a huge fan of topping these chocolate pancakes with a pat of melting butter and a drizzle of pure maple syrup to contrast the chocolate richness. Fresh berries like raspberries and strawberries add a bright pop of color and tartness that balances the sweet indulgence perfectly. Sometimes, I sprinkle a little powdered sugar or shredded coconut if I’m feeling fancy!

Side Dishes

On brunch days, I like to pair these with crispy bacon for that salty crunch, or some whipped cream and sliced bananas for a dessert-like feel. A simple green salad with lemon vinaigrette on the side adds a refreshing bite to round out the meal.

Creative Ways to Present

For birthdays or special weekends, I’ve stacked these pancakes high with layers of whipped cream and more chocolate chips sprinkled between. It turns the stack into a beautiful tower that’s almost too pretty to eat. You can also drizzle warm chocolate sauce or caramel on top for extra decadence.

Make Ahead and Storage

Storing Leftovers

Whenever I have leftovers, I lay out the pancakes on a plate covered loosely with foil or pop them into an airtight container and refrigerate. They keep well for 2-3 days, and reheating in the toaster oven or microwave works wonderfully. Just be sure not to overheat—you want them warm but still soft, not dry.

Freezing

If you want to prep ahead, freezing is my favorite method. I freeze individual pancakes flat on a baking sheet lined with wax paper for 4-6 hours, then transfer to freezer bags. When you want to eat them, a quick reheat in the toaster or oven brings them back to life almost like fresh.

Reheating

I usually reheat leftovers in a toaster oven at 350°F for about 5 minutes; it keeps the edges nice and slightly crispy without drying out the center. Or, you can microwave them for 30-45 seconds with a damp paper towel over the stack to keep moisture in.

FAQs

Final Thoughts

When I first tried this Chocolate Pancakes with Chocolate Chips Recipe, I was amazed at how easy it was to make something so decadent without feeling heavy or overly sweet. It’s become a special staple in my kitchen for weekend mornings or when I want to brighten up a holiday brunch. I really hope you give this recipe a whirl—it’s one of those comforting dishes that feels like a warm hug on a plate. Once you try it, I bet you’ll agree that these chocolate pancakes are a true breakfast game-changer!

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