Double Chocolate Pancakes

These fluffy double chocolate pancakes are made from scratch with cocoa powder and milk chocolate chips for rich chocolate flavor in every bite. Perfect for breakfast, brunch, or a sweet treat.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings servings

Calories 925kcal

Author Diane Gail

Ingredients

1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2 large eggs
1 1/2 cups half and half
1/3 cups butter melted and cooled
1 teaspoon vanilla extract
3/4 cups milk chocolate chips

US Customary - Metric

Instructions

In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the eggs and half-and-half until smooth.
Slowly drizzle in the melted and cooled butter, whisking continuously. Add the vanilla extract and mix well.
Pour the wet ingredients into the dry ingredients. Gently stir just until no dry flour remains. Avoid overmixing.
Allow the pancake batter to rest for 5 minutes.
Lightly oil a cast-iron skillet and heat over medium heat. Pour ¼ cup of batter into the skillet for each pancake. Sprinkle milk chocolate chips evenly over the surface of each pancake.
Cook for about 2 minutes, until the edges begin to set and bubbles form on the surface.
Flip the pancakes and cook until the centers are set and cooked through. Repeat with the remaining batter and serve warm.

Notes

Use natural unsweetened cocoa powder rather than Dutch-process cocoa powder. Its acidity reacts with the baking soda to help the pancakes rise.
Check that your baking powder and baking soda are fresh to ensure the pancakes rise properly.
Adjust the heat as needed between batches. Chocolate pancake batter can scorch before the centers are fully cooked if the skillet gets too hot.
Place finished pancakes in a single layer on a baking sheet in a 200°F (93°C) oven while cooking the remaining batter.
Refrigerate leftover pancakes in an airtight container for up to 3 days, or freeze them in a single layer before transferring them to a freezer-safe container.

Nutrition