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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 cup granulated sugar - 2 tablespoons brown sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk (or milk with vinegar) - 1 large egg - 2 tablespoons melted butter (plus extra for greasing) - 1/2 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips - Optional toppings: whipped cream, chocolate syrup These ingredients create the base for your delicious ultimate double chocolate pancakes. The all-purpose flour gives structure, while cocoa powder adds rich chocolate flavor. Granulated and brown sugars sweeten the batter, giving it a lovely depth. Baking powder and baking soda help the pancakes rise. The salt balances the sweetness and enhances the chocolate taste. Buttermilk makes the pancakes tender and fluffy. If you don’t have buttermilk, you can mix regular milk with vinegar for a quick substitute. The egg binds the batter, while melted butter adds richness. Semi-sweet and white chocolate chips provide that double chocolate flavor that makes these pancakes a treat. Feel free to add whipped cream and chocolate syrup as toppings for extra indulgence. Enjoy the process of gathering these ingredients; it’s the first step to a delightful breakfast! {{ingredient_image_2}} First, get a large mixing bowl. Sift together these dry ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 cup granulated sugar - 2 tablespoons brown sugar - 2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt Make sure to stir well. This helps combine everything and removes any lumps. A smooth mix is key for perfect pancakes. In another bowl, whisk together: - 1 cup buttermilk (or milk mixed with vinegar) - 1 large egg - 2 tablespoons melted butter Whisk until the mixture is smooth. This step is crucial. A well-mixed wet blend leads to a better batter. Now, slowly pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to mix gently. Stir just until combined. It’s okay if there are small lumps. Overmixing will make your pancakes tough, not fluffy. Then, fold in: - 1/2 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips This adds a delightful chocolate experience to each bite. Next, preheat a non-stick skillet or griddle over medium heat. Add a little butter to grease the pan. This stops the pancakes from sticking. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes. Look for bubbles on the surface and set edges. Carefully flip the pancake using a spatula. Cook for another 2-3 minutes until golden brown. If you have more batter, repeat the cooking steps. Keep adding butter to the skillet to prevent sticking. To keep pancakes warm, place them on a baking sheet in a low oven (around 200°F/93°C). This way, all your pancakes stay nice and warm until ready to serve. To get fluffy pancakes, you must not overmix the batter. Mix just until you see no dry flour. It’s okay if there are lumps. Overmixing can make pancakes tough and flat. Cook the pancakes for 2-3 minutes until bubbles form and the edges look set. Then, flip them carefully and cook for another 2-3 minutes. They should be golden brown when done. For the best chocolate flavor, try using different chocolate chips. You can mix semi-sweet with dark chocolate chips for a richer taste. You can also add more cocoa powder if you want a deeper chocolate flavor. Just keep a balance so it doesn’t become too dry. A little extra sweetness from the chocolate can also enhance the flavor. Presentation is key! Stack your pancakes high on a large plate. Drizzle chocolate syrup over the top and let it drip down the sides. Add a dollop of whipped cream on top for extra creaminess. You can also sprinkle more chocolate chips for a fun touch. Pair these pancakes with fresh fruit or ice cream for a tasty twist! Pro Tips Use Room Temperature Ingredients: For the best results, ensure your buttermilk and egg are at room temperature. This helps the batter combine more smoothly and results in fluffier pancakes. Don’t Overmix: When combining wet and dry ingredients, mix until just combined. A few lumps are okay! Overmixing can lead to dense pancakes. Check Your Heat: If your pancakes are browning too quickly, reduce the heat. Medium-low heat is often ideal for even cooking without burning. Experiment with Toppings: Get creative! Besides whipped cream and chocolate syrup, try adding fresh berries, crushed nuts, or even a drizzle of peanut butter for a unique twist. {{image_4}} If you want to make these pancakes gluten-free, try using almond flour or oat flour. Both work well and still taste great. You can find these flours at most grocery stores. For a dairy-free option, swap buttermilk with a mix of regular milk and one tablespoon of vinegar. This creates a similar tangy flavor. You can also use coconut oil or a plant-based butter instead of regular butter. To enhance the flavor, add a teaspoon of cinnamon or a splash of vanilla extract. These spices will bring out the chocolate taste even more. If you want to add fruit, bananas or raspberries are perfect choices. Slice the bananas and fold them into the batter. For raspberries, gently mix them in to avoid smashing them. Both options add a fresh twist to the pancakes. These pancakes can work for both breakfast and dessert. You can serve them with a drizzle of syrup for breakfast. For dessert, try adding a scoop of ice cream on top. Unique toppings can elevate your pancakes. Consider using fruit compote or caramel sauce instead of regular syrup. You can also add whipped cream and extra chocolate chips for a fun touch. To keep your leftover pancakes fresh, place them in an airtight container. You can stack them with parchment paper in between to stop sticking. If you want to freeze them, wrap each pancake in plastic wrap. This keeps them safe from freezer burn. To reheat pancakes, use a microwave. Heat on medium for about 20-30 seconds. You can also use a skillet. Just heat it on low and add a little butter. Cook each side for about a minute. This keeps them soft and tasty. In the fridge, pancakes last about 3-4 days. Make sure to check for any signs of spoilage. If you freeze them, they can last up to 2 months. Just remember to label the bag with the date. This helps keep track of their freshness. Yes, you can use regular milk. To make a buttermilk substitute, mix 1 cup of milk with 1 tablespoon of vinegar. Let it sit for five minutes. This mix will give your pancakes a nice tang, just like buttermilk. To reduce sweetness, cut the sugar by a few tablespoons. You can try using just 2 tablespoons of granulated sugar instead of 1/4 cup. If you want more chocolate taste, consider adding extra cocoa powder instead of sugar. Use parchment paper between your pancakes when stacking. This will keep them from sticking together. You can also place them on a warm plate with a little butter spread on it. This method ensures your pancakes maintain their shape. Yes, you can make the batter ahead. Store it in the fridge for up to 24 hours. Just remember to give it a gentle stir before using. The batter may thicken a bit, but it will still work great for your pancakes. This post covered everything you need to make delicious chocolate pancakes. We went over the list of ingredients, step-by-step instructions, and helpful tips. You can even modify the recipe for different diets or flavors. Remember, not overmixing is key for fluffiness. Store leftovers properly for later enjoyment. With these tips, enjoy serving these pancakes for breakfast or dessert. Now, go ahead and create your perfect stack!

Ultimate Double Chocolate Pancakes

Indulge in these rich and fluffy double chocolate pancakes, perfect for breakfast or a sweet treat.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (or substitute with milk mixed with 1 tablespoon vinegar)
  • 1 large egg
  • 2 tablespoons melted butter (plus extra for greasing the pan)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • optional whipped cream and chocolate syrup for serving

Instructions
 

  • In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir to ensure the ingredients are thoroughly combined and free of lumps.
  • In a separate bowl, whisk the buttermilk, large egg, and melted butter until the mixture is smooth and well blended.
  • Gradually pour the wet ingredient mixture into the bowl of dry ingredients. Stir gently using a spatula or wooden spoon until just combined. It's perfectly fine if your batter has a few small lumps; avoid overmixing for fluffy pancakes.
  • Carefully fold in both the semi-sweet and white chocolate chips, ensuring they are evenly distributed throughout the batter for a delightful chocolate experience in every bite.
  • Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to grease the surface, preventing the pancakes from sticking.
  • For each pancake, pour approximately 1/4 cup of the batter onto the skillet. Cook for about 2-3 minutes or until bubbles appear on the surface and the edges start to look set.
  • Using a spatula, carefully flip the pancake and cook for an additional 2-3 minutes on the opposite side, until they turn a beautiful golden brown and are cooked through.
  • Remove the pancakes and repeat the process with the remaining batter, adding more butter to the skillet as necessary to keep the pancakes from sticking.
  • To keep the pancakes warm while you finish cooking, place them on a baking sheet and heat in a low oven (around 200°F/93°C).

Notes

For an extra indulgent experience, serve with whipped cream and chocolate syrup.
Keyword breakfast, chocolate, pancakes