I’ve been told, by my kids, that if they could eat these chocolate pancakes stuffed with chocolate chips every weekend, I’d win the “world’s best mom” award. One bite, and you’ll know exactly what they’re talking about.
Why This is the Ultimate Chocolate Pancake Recipe
What do you do when your kids ask for “premium” chocolate chip pancakes for their birthday breakfast? –or any Saturday morning, for that matter. You take it up a notch and turn the classic into a slightly indulgent breakfast.
This week was my daughter’s birthday, and to say the least, she is a real chocolateaholic! While her brother prefers to indulge in bacon and eggs, at any meal, she loves carbs and chocolate. Ok, who doesn’t? So instead of birthday cake, I made her these ultra chocolaty pancakes. She is turning double digits (10), and this makes me a mother for a decade! My goodness, time flies.
Make next: Chocolate Baked Oatmeal
How to Make Chocolate Pancakes
While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle when it comes to making my pancakes. A large surface allows me to make more pancakes at once, which means I can serve them hot and please a crowd (or my kids).
I do feel, however, that a non-stick surface is necessary to make pancakes. And remember, just because your surface is non-stick, it does not mean you can skip using butter or spray. This is essential.
Check out how easy it is to make these epic Chocolate Pancakes:
- Sift the dry ingredients
In a large bowl, sift together cocoa powder, flour, baking powder, and salt. Make a well in the center.
- Whisk the wet ingredients
In another bowl whisk the banana, honey, milk, eggs, melted butter, and vanilla.
Pour the wet ingredients into the dry mixture and combine until smooth, just until there are no dry clumps but careful to not over mix. Fold in the chocolate chips.
Heat a large non-stick pan or skillet over medium heat and grease generously. Add ¼ cup batter for large pancakes or 2 tablespoons for silver-dollar pancakes, onto the greased skillet. Once the center is bubbly, flip and cook the other side for an additional minute, until cooked through. Repeat process with remaining batter.
Serve hot with your favorite pancake toppings.
Want to watch how it’s done? I’ll walk you through the whole process in this quick pancake recipe video!
As you can see from the video, making chocolate pancakes is a breeze.
The Secret to Fluffy Chocolate Pancakes
The secret to making fluffy pancakes is fresh baking powder. While we all have baking powder in our pantries, it’s important to note that after nine months from opening, its “rising properties” begin to decline.
Meaning, its ability to provide your pancake batter with a fluffy “lift” and help them rise declines quickly or stops working. This is the culprit to pancakes not coming out as fluffy as they should with this recipe.
One simple trick is to mark the opening date with a pen in your baking powder bag or package, so you know it’s always fresh! If your baking powder is still sealed, but it’s expired, it will also not provide optimal lift.
Gluten-Free Chocolate Pancakes
This recipe is very versatile, and it works very well with a 1:1 all-purpose gluten-free flour blend (I’ve tested it both with mixes that contain xanthan gum and without). Gluten-free flour, though, is a bit more absorbent, so I recommend adding about two (2) tablespoons of additional liquid for a fluffier and less dense texture.
I promise you, this is one chocolate pancake everyone will ask you to make again. They are rich, warm, have that fluffy texture we love, and the melted chocolate chips make this the ultimate breakfast treat.
Toppings for Chocolate Pancakes
This week, I topped our chocolate pancakes with a little whipped cream, and some fresh fruit. But there are lots of tasty options. Homemade strawberry syrup is another huge winner on top of these chocolatey pancakes.
You can find all my favorite pancake topping ideas right here.
If you’re wanting another “special occassion” pancake recipe try my Cinnamon Roll Pancakes next! Pancakes will never be the same at your house!
What do you think? Will your family love these pancakes as much as mine?
Double Chocolate Chip Pancakes
- ⅓ cup cocoa powder
- 1 ½ cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 medium banana, mashed
- ⅓ cup honey
- 1 ¼ cups whole milk
- 2 large eggs
- 3 tablespoons butter, melted
- 1 ½ teaspoons vanilla
- Butter, for the skillet
- ½ cup mini semi-sweet chocolate chips
- Homemade whipped cream
- Fresh berries
- In a large bowl, sift together cocoa powder, flour, baking powder, and salt. Make a well in the center.
- In another bowl whisk the banana, honey, milk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry mixture and combine until smooth, just until there are no dry clumps but careful to not over mix. Fold in the chocolate chips.
- Heat a large non-stick pan or skillet over medium heat and grease generously. Add ¼ cup batter for large pancakes or 2 tablespoons for silver-dollar pancakes, onto the greased skillet. Once the center is bubbly, flip and cook the other side for an additional minute, until cooked through. Repeat process with remaining batter.
- Serve hot, topped with homemade whipped cream & fresh berries.