Double chocolate pancakes are a chocolate lover’s dream come true. Made from scratch with rich cocoa powder and plenty of chocolate chips, these fluffy pancakes are loaded with chocolate flavor in every bite.

Double chocolate pancakes with golden-brown edges, chocolate chips, and a generous swirl of whipped cream.

Double up on the chocolate in your pancakes

Combining the ever-popular pancake breakfast with the craveworthy flavor of chocolate is a win-win. And that’s hardly surprising, right?!?! Both are longtime favorites for good reason, and bringing them together gives you the best of both. These chocolate pancakes are easy to make and incredibly satisfying too.

They’re the perfect way to indulge yourself a little on a weekend morning, or anytime really. Personally, I like to make them for an evening snack. They have just enough sweetness to satisfy my sweet tooth without a lot of added sugar. Another win-win!

If you like bringing from scratch breakfasts to the table as much as I do, be sure to try my from scratch pumpkin spice pancakes, homemade farmhouse pancakes, and classic pecan rolls too.

Recipe ingredients

All-purpose flour: Provides the structure these pancakes need while keeping them soft and tender. Its moderate protein content makes it a better choice than bread flour, which can produce a chewier texture.
Cocoa powder: Choose natural unsweetened cocoa powder for its rich chocolate flavor and deep brown color. Its acidity reacts with the baking soda to help the pancakes rise. Dutch-process cocoa powder is less acidic and isn’t the best choice for this recipe.
Baking powder: Gives the pancakes the lift they need for a light, fluffy texture. Double-acting baking powder is ideal because it works when the batter is mixed and again when it heats.
Baking soda: Reacts with the natural acidity in the cocoa powder to help the pancakes rise. It also encourages browning and contributes to their tender texture.
Butter: Adds richness and a buttery flavor that complements the chocolate. My old-fashioned homemade butter is a great choice for this recipe.
Half-and-half: Creates a richer, creamier batter than regular milk. Its higher fat content helps give the pancakes a soft, tender texture.
Vanilla extract: Enhances the chocolate flavor and adds warmth and depth. Choose pure vanilla extract for the best flavor.
Peppermint extract: Adds a refreshing hint of peppermint that pairs beautifully with chocolate. Choose a pure peppermint extract for a clean, well-defined flavor without the artificial aftertaste that some imitation extracts can leave behind.
Milk chocolate chips: Add pockets of creamy, melted chocolate throughout the pancakes. Their sweeter, milder flavor balances the deeper chocolate notes of the cocoa powder.

See the recipe card for full information on ingredients and quantities.

How to make double chocolate pancakes

Step 1: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Make sure the cocoa powder is evenly distributed and any lumps are broken up.

Step 2: In a separate mixing bowl, whisk together the eggs and half-and-half until the mixture is smooth and uniform.

Step 3: Slowly drizzle the melted and cooled butter into the egg mixture, whisking continuously as you pour. This helps the butter blend evenly into the liquid ingredients. Add the vanilla extract and whisk until well combined.

Step 4: Pour the wet ingredients into the dry ingredients and gently stir just until no dry flour is visible. A few small lumps are perfectly fine. Avoid overmixing, which can develop the gluten in the flour and make the pancakes tough.

Step 5: Allow the batter to rest for 5 minutes before cooking. This gives the flour time to absorb the liquid and allows the batter to thicken slightly, helping the pancakes cook more evenly.

Step 6: Lightly oil a skillet and heat it over medium heat. Use a 1/4-cup measuring cup to portion the batter into the skillet, leaving enough space between pancakes for easy flipping. Scatter the milk chocolate chips over each pancake by hand, distributing them evenly.

Step 7: Let the pancakes cook for about 2 minutes, until the edges begin to set and small bubbles start forming on the surface. Chocolate batter makes browning harder to judge, so watch the edges and bubbles rather than relying on color.

Step 8: Carefully flip each pancake with a spatula and cook until the center is set and the pancake is cooked through. Avoid pressing down on the pancakes with the spatula, as this compresses their fluffy texture. Remove them from the skillet and continue with the remaining batter.

Top tips

Use fresh leavening agents: Baking powder and baking soda lose their effectiveness over time. Check their expiration dates to ensure they can provide the lift needed for fluffy pancakes.
Keep the skillet temperature consistent: Allow the skillet to return to its cooking temperature between batches. Adding fresh batter can temporarily lower the surface temperature, leading to uneven cooking.
Use a light coating of oil: Excess oil can cause the pancakes to fry around the edges rather than develop an evenly cooked surface. A thin, even coating is all you need.
Adjust the heat as needed: Cocoa powder and sugar can make these pancakes more susceptible to scorching. If the outside is cooking before the center sets, reduce the heat slightly.
Keep finished pancakes warm: Place cooked pancakes in a single layer on a baking sheet in a 200°F (93°C) oven while you finish cooking the remaining batter. This keeps them warm without trapping moisture between stacked pancakes.
Serve the pancakes promptly: Chocolate chips are at their creamiest while the pancakes are warm. Serving them shortly after cooking gives you the best texture and flavor.

Serve

These double chocolate pancakes are delicious with just a drizzle of pure maple syrup, but there are plenty of other ways to enjoy them. Top a warm stack with fresh strawberries, raspberries, or sliced bananas and a generous dollop of fresh whipped cream. For an extra indulgent treat, add a drizzle of chocolate sauce, warm peanut butter, or a handful of toasted pecans or walnuts.

For a hearty breakfast or weekend brunch, balance the sweetness of the pancakes with something savory. My homemade apple pork sausage is a delicious choice, and classic Irish breakfast sausage or easy breakfast sausage patties are great options too. Scrambled eggs and crispy bacon also make excellent additions to the breakfast table.

And don’t forget something delicious to drink! A freshly brewed cup of coffee with homemade chocolate coffee creamer or easy peanut butter cup creamer makes a lovely pairing. For a chocolate and peppermint combination, try my peppermint chocolate creamer. Or skip the coffee altogether and enjoy these pancakes with a warm mug of homemade chai spiced cacao.