Description

These Chocolate Pancakes with Chocolate Chips are a deliciously rich and fluffy breakfast treat that combines cocoa powder and melted chocolate chips in the batter for an extra chocolatey flavor. Perfectly tender and studded with melty chocolate chips, they are easy to make on the stovetop and can be enjoyed with butter, maple syrup, and fresh fruit toppings.

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)
¼ cup chocolate chips (for melting into the milk)
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons unflavored oil (avocado, vegetable, or canola oil)

Additional Ingredients

½ cup dark chocolate chips (for mixing into batter or sprinkling on pancakes)
Butter or cooking spray (for greasing the skillet)

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Instructions

Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt until evenly mixed. Set this mixture aside.
Melt Chocolate Chips in Milk: In a microwave-safe liquid measuring cup, combine the milk and ¼ cup chocolate chips. Microwave for 30 to 45 seconds, then stir until the chocolate chips are fully melted. Let the mixture cool for a few minutes.
Mix Wet Ingredients: Add eggs, vanilla extract, and oil to the cooled chocolate milk mixture. Whisk until completely incorporated.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing. Fold in the remaining ½ cup dark chocolate chips or save them to sprinkle on pancakes while cooking. Allow the batter to rest for 5 to 10 minutes.
Heat and Grease Skillet: Preheat a skillet over medium-high heat. Grease it lightly with butter or cooking spray to prevent sticking.
Cook Pancakes: Drop dollops of batter onto the hot skillet. Optionally sprinkle a few chocolate chips on top of each pancake. Cook until bubbles form on the surface and edges look set, then flip carefully and cook until the other side is done and pancakes are cooked through.
Serve: Enjoy the pancakes warm with toppings like butter, maple syrup, and fresh fruit for a delightful breakfast experience.

Notes

You can use store-bought chocolate milk or chocolate syrup instead of melting chocolate chips into milk if preferred.
To make this recipe dairy-free, substitute the milk with non-dairy milk and use dairy-free chocolate chips.
Store leftover pancakes in the fridge in an airtight container for 2-3 days. Reheat in a toaster oven, toaster, or oven until warm but not crispy.
To freeze pancakes, arrange them in a single layer on a baking sheet lined with wax paper and freeze for 4-6 hours. Transfer to a freezer bag once frozen. Reheat as needed.

Nutrition

Serving Size: 2 pancakes
Calories: 180
Sugar: 10g
Sodium: 220mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg