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Chocolate Pancakes with Chocolate Chips

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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.

a stack of chocolate pancakes with chocolate chips with cream and fruits on top

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.

overhead view of chocolate pancakes with chocolate chips with blueberries, raspberries and cream on the side

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:

  1. In a large bowl, sift together cocoa powder, flour, baking powder, and salt. Make a well in the center.
  2. In another bowl whisk the banana, honey, milk, eggs, melted butter, and vanilla.
  3. 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.
  4. 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.
  5. 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.

Sure, this isn’t something I have in our weekly rotation –I have my world’s best pancakes (and my gluten-free pancakes) for that- but this is the perfect breakfast for special occasions.

a stack of chocolate pancakes with chocolate chips with cream and fruits on top

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.

four types of pancake toppings

If you’re wanting another “special occassion” pancake recipe try my Cinnamon Roll Pancakes next! Pancakes will never be the same at your house!

a stack of chocolate pancakes with chocolate chips with cream and fruits on top

What do you think? Will your family love these pancakes as much as mine?

Print

Double Chocolate Chip Pancakes

a stack of chocolate pancakes with chocolate chips with cream and fruits on top
Print Recipe
Pin Recipe

★★★★★

5 from 1 reviews

This easy chocolate pancake recipe will be an instant family fave! Loaded with chocolate chips and homemade chocolate pancake batter it’s unbelievably delicious.

  • Author: Laura Fuentes
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 10-12 pancakes
  • Category: Pancakes
  • Cuisine: Breakfast

Ingredients

  • 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 melted butter
  • 1 ½ teaspoons vanilla
  • Butter, for the skillet
  • ½ cup mini semi-sweet chocolate chips
  • Homemade whipped cream
  • Fresh berries

Instructions

  1. In a large bowl, sift together cocoa powder, flour, baking powder, and salt. Make a well in the center.
  2. In another bowl whisk the banana, honey, milk, eggs, melted butter, and vanilla.
  3. 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.
  4. 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.
  5. Serve hot, topped with homemade whipped cream & fresh berries.

Equipment

Mixing Bowls

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Spatula Set

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Measuring Cups

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Griddle

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Notes

If you are using an all-purpose gluten-free flour to make these pancakes, add 2-3 tablespoons of additional liquid as gluten-free flours are more absorbent.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 420
  • Sugar: 32g
  • Sodium: 252.1mg
  • Fat: 16.8g
  • Saturated Fat: 9.8g
  • Carbohydrates: 62.9g
  • Fiber: 4.2g
  • Protein: 9.9g
  • Cholesterol: 87.3mg

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

More Pancakes / Waffles

  • Fluffy Red Velvet Pancakes
  • Peanut Butter Pancakes
  • Banana Pumpkin Pancakes with Oat Flour
  • Easy Rice Flour Pancakes

Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Elisabeth

    September 15, 2018 at 11:44 pm

    I made these GF and DF (I used soy milk and corn oil instead of milk and butter) and they were AMAZING!!!!! Totally filled my chocolate craving that I was having!!

    Reply
    • Laura Fuentes

      September 17, 2018 at 11:06 am

      great substitutions! I’m glad you enjoyed them.

      Reply
  2. Leah

    August 12, 2017 at 3:34 pm

    My son can’t have honey (fructose allergy). Do you think there’s anything that would work as a substitute? These look fantastic! Thanks!

    Reply
    • Laura Fuentes

      August 14, 2017 at 11:50 am

      Can he have maple syrup?

      Reply
      • Leah

        August 14, 2017 at 2:39 pm

        Yes, if it’s pure maple syrup. Thanks, I’ll try that! These pancakes look awesome!

        Reply
  3. Scarlet

    June 24, 2016 at 11:50 pm

    It looks yummy. Would it work well with whole wheat flour?

    Reply
    • Laura Fuentes

      June 27, 2016 at 9:30 am

      It will work with white whole-wheat flour. With regular whole-wheat flour, take out about 1-2TB so they aren’t so dense.

      Reply
  4. Susan

    June 22, 2016 at 1:20 pm

    I HAVE to make these! I’m such a chocolate lover

    Reply
  5. Jessica J.

    June 22, 2016 at 11:24 am

    I love pomegranate! Never thought of adding them as a topping on my pancakes.

    Reply
  6. Kate Todd

    June 22, 2016 at 11:03 am

    I’m sure my kids would go crazy after these.

    Reply
  7. Lauren T.

    June 21, 2016 at 2:27 pm

    These are AMAZING! My family couldn’t get enough of them.

    Reply
  8. Polly

    June 19, 2016 at 12:10 am

    My family of chocolate experts will love this! How many pancakes does this recipe make? We have a small army of littles around here and I double/triple recipes often. Thank you!

    Reply
    • Laura Fuentes

      June 19, 2016 at 1:53 pm

      Definitely double ( I do for my family of 5). It yields about 10 pancakes (depending how you pour).

      Reply
  9. Taneenart

    June 16, 2016 at 7:50 pm

    Amazing!! Made them today and kids were in love with these chocolatety pillows

    Reply
  10. Jess

    June 16, 2016 at 9:09 am

    These look AMAZING! Can’t get enough of chocolate.

    Reply
  11. Emily

    June 15, 2016 at 11:43 am

    Wow, these look fantastic! Thanks for the recipe, Laura.

    Reply
  12. Alisa Meyer

    June 13, 2016 at 12:54 pm

    These look absolutely amazing!

    Reply
  13. Patricia

    June 13, 2016 at 10:10 am

    My kids would for sure love these!

    Reply
  14. Ashley S.

    June 13, 2016 at 9:34 am

    Oh my…DELICIOUS!

    ★★★★★

    Reply
  15. Samantha

    June 13, 2016 at 9:33 am

    These look delicious! My family loves chocolate.

    Reply

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