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Chocolate Pancakes with Chocolate Chips
Start any day off right with fluffy, decadent Chocolate Pancakes with Chocolate Chips! This homemade chocolate pancake recipe is wonderfully fluffy and richly chocolatey. Learn how to make decadent chocolate pancakes to share with your people.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 28 (1.5T) pancakes
Calories: 80 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour 240g
- ¼ cup unsweetened cocoa powder 30g
- ¼ cup granulated sugar 50g
- 2 teaspoons baking powder 10g
- ½ teaspoon baking soda 4g
- ½ teaspoon kosher salt 3g
- 1 ½ cups milk can use regular chocolate milk
- ¼ cup chocolate chips 40g
- 2 large eggs ~100g
- 1 teaspoon pure vanilla extract 6g
- 2 tablespoons unflavored oil 26g
- ½ cup dark chocolate chips 80g
Instructions
- Combine the dry ingredients — flour, cocoa powder, sugar baking powder, baking soda and salt — in a medium-sized bowl, and whisk together. Set aside.
- Combine the the milk and the ¼ cup of chocolate chips in a microwave-safe liquid measuring cup. Heat for 30-45 seconds in the microwave, then stir until the chocolate chips have completely melted. Set aside for a few minutes to cool.
- Add the eggs, vanilla extract and oil to the chocolate milk. Whisk until completely incorporated.
- Pour the wet ingredients into the dry ingredients, stirring until just combined. Add the rest of the chocolate chips (or set these aside and add them individually to the pancakes on the griddle.) Set aside, and let the batter rest for 5-10 minutes.
- While the batter is resting, heat a skillet over medium-high heat. Grease the pan with butter or cooking spray.
- Dollop the pancakes onto the preheated skillet when ready, and sprinkle a few chocolate chips, if desired, on the top of each pancake.
- Flip each pancake when several bubbles have formed on the surface, and cook through.
- Enjoy warm with a pat of butter, maple syrup and your favorite fruit as toppings.
Cup of Yum
Notes
- Please note that we use a small amount of chocolate chips to make our own chocolate milk for this recipe. HOWEVER, you can purchase chocolate milk from the store or use chocolate syrup to make your own if you prefer.
- How to make this recipe dairy free: Use non-dairy milk and dairy-free chocolate chips. That's it!
- How to store leftover pancakes: Place on a plate or an airtight food storage container. Keep in the fridge for 2-3 days. Reheat in the toaster oven, toaster or oven until warmed through (but not crispy.)
- How to freeze pancakes: Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warmed through.
Nutrition Information
Serving
1pancake
Calories
80kcal
(4%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.3g
Trans Fat
0.001g
Cholesterol
13mg
(4%)
Sodium
75mg
(3%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
38IU
(1%)
Vitamin C
0.02mg
(0%)
Calcium
43mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28(1.5T) pancakes
Amount Per Serving
Calories 80
% Daily Value*
| Serving | 1pancake | |
| Calories | 80kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 13mg | 4% |
| Sodium | 75mg | 3% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 38IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.