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; 1 1/4 cups milk (any); 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup butter (melted); 1/2 cup chocolate chips

Recipe

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

When your chocolate cravings show up at breakfast, these chocolate pancakes with chocolate chips are the answer.

Chocolate Pancakes with Chocolate Chips

In my quest to recreate the perfect IHOP pancake, I visited the restaurant several times with my youngest son. On one occasion, he asked for their chocolate pancakes with chocolate chips (these), which were so good, he asked me to recreate them.

The result is an indulgent stack of homemade pancakes that taste like chocolate cake, the opposite of my healthy chocolate protein pancakes.

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.

How to make Chocolate Chocolate Chip Pancakes

Measure and mix the dry ingredients in one bowl.
Use measuring cups and make sure not to overpack the flour. Mix well to ensure the cocoa powder and the leaveners distribute evenly.
Whisk the wet ingredients in a large bowl, then add the dry ingredients.
Mix them 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.
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.

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, 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 36 votes

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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
1 ¼ cups milk, any
2 large eggs
1 teaspoon vanilla extract
¼ cup butter, melted
½ cup chocolate chips

Instructions

Make the batter:

In a medium bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the milk, eggs, vanilla extract, and melted butter. Let the butter cool for a minute before adding it to the bowl.
Slowly add the dry ingredients to the large bowl, mixing the batter from the outside of the bowl in, until no visible flour remains. No need to keep mixing, just until you don't see any more white. Overmixing leads to chewy pancakes.
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:

Plate a few pancakes on a plate, top 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.