Name: Chocolate Chocolate Chip Pancakes (Fluffy)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch salt; 2 large eggs; 1 1/4 cups milk (any); 1/4 cup butter (melted); 1 teaspoon vanilla extract; 1/2 cup chocolate chips

Recipe

These chocolate chocolate chip pancakes are rich, fluffy, and loaded with melty chocolate in every bite.

These chocolate chocolate chip pancakes are fluffy, chocolatey, and loaded with melty chocolate chips in every bite. If you love IHOP’s version, this homemade stack gives you those double chocolate pancakes right at home.

stack of chocolate chocolate chip pancakes on a white plate topped with some whipped cream and a couple of strawberries on the side

Chocolate Pancakes with Chocolate Chips

Laura fuentes holding a skillet of food standing in front of a blue door

While I was working on my IHOP pancake recipe, I visited the restaurant several times with my youngest son. One morning, he ordered their chocolate chocolate chip pancakes, loved them, and asked me to make them at home.

This is the recipe that came out of those tests: fluffy chocolate pancakes loaded with chocolate chips that taste more like cake than breakfast. They’re basically the opposite of my chocolate protein pancakes, and sometimes that’s exactly what we’re going for.

Ingredients

The rich and chocolatey feel of these is achieved by adding unsweetened cocoa powder and chocolate chips to staple ingredients like all-purpose flour, sugar, baking powder, baking soda, and salt. Yes, it has both leaveners for a better fluff. Of course, you’ll also add milk, eggs, vanilla extract, and melted butter to make an epic batter.

Why Are They Double Chocolate Pancakes?

These aren’t homemade pancakes with a handful of chocolate chips. Cocoa powder makes the pancake batter chocolate, then chocolate chips add melty chocolate throughout, which is why they’re often called double chocolate pancakes.

overhead view of a bowl with chocolate pancake batter with chocolate chips

How to make Chocolate Chocolate Chip Pancakes

Measure the dry ingredients.
In a large bowl, using measuring cups without packing the flour, mix well to distribute the cocoa powder and other dry ingredients evenly.
Combine the wet ingredients in another bowl.
Whisk the eggs with the other liquids, then pour the mixture into the large bowl. Mix gently until there’s no visible flour left.
Let the batter rest for 5 minutes, then add the chocolate chips.
Adding them last and coating them with batter prevents them from burning in the pan.
Cook the pancakes.
Over medium heat for about 2 minutes per side.

two image collage. on left is cooking the first side of chocolate pancakes with chocolate chips on the right is when they're done and removing with a spatula

Stack them high.
Top them with whipped cream, and if you really want to go all out, drizzle chocolate pancake syrup over the top.

The Secret to Fluffy Chocolate Pancakes

Both baking powder and baking soda make these pancakes fluffy, and letting the batter rest for 5 minutes ensures every pancake cooks up just as good as the first.

stack of chocolate pancakes with chocolate chips topped with whipped cream and chocolate chips and a drizzle of chocolate syrup on a plate with strawberries on the side.

More Pancakes That Taste Like Dessert

Make these and come back for carrot cake pancakes, these cinnamon roll pancakes, these epic cookie pancakes, my nutella-stuffed pancakes, these Oreo pancakes, or even these red velvet pancakes to make your weekend stack epic.

Chocolate Chocolate Chip Pancakes (Fluffy)

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These chocolate chocolate chip pancakes are rich, fluffy, and loaded with melty chocolate in every bite.

5 from 37 votes

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Watch how it’s made:

Ingredients

1 ½ cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
Pinch salt
2 large eggs
1 ¼ cups milk, any
¼ cup butter, melted
1 teaspoon vanilla extract
½ cup chocolate chips

Instructions

Make the batter:

In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk well to distribute the cocoa and leavening ingredients.
In another bowl, whisk the eggs well. Then add the milk, melted (and cooled) butter, and vanilla, and mix to combine.
Pour the wet ingredients into the large bowl of dry ingredients and gently mix, always mixing from the outside in, until no visible flour remains. Overmixing leads to chewy pancakes.

Wait 5 minutes

Let the batter sit on the counter for 5 minutes. This helps the flour absorb the moisture and ensures the first pancake is as good as the last. Then, add the chocolate chips into the bowl and fold them into the batter with a spatula.

Cook:

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F. Immediately, pour ¼ cup of the chocolate pancake batter into the greased pan, making sure each pancake has a similar amount of chocolate chips. They tend to sink to the bottom of the mixing bowl, so I fill my batter scoop from the bottom up.
Cook the pancakes for about 2 minutes on the first side, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another 2 minutes on the other side. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve & store:

Serve a few pancakes on a plate topped with your favorite toppings and syrups.
Store leftover cooked pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the microwave for 30 seconds to 1 minute.