Double Chocolate Pancakes

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The best Double Chocolate Pancakes are here! Rich and gooey chocolate pancakes with added chocolate chips make the most delicious breakfast topped with powdered sugar and strawberries.

Breakfast or Dessert?

Can we agree that it is ok to say that it can be both breakfast or dessert? There’s nothing like a delicious stack of pancakes to start your day or jumpstart your weekend on Saturday morning.

Double the Chocolate

Picture this… rich and delicious chocolate pancakes with added semi sweet chocolate chips. When you bite into fresh hot stack of cakes it the chocolate chips literally melt in your mouth. For me, I don’t need much syrup (or any at all) when pancakes are this rich. These Double Chocolate Pancakes are good all by itself.

Tools You Will Need

Large bowl

Medium sized bowl

Whisk

Large Griddle or Skillet

Spatula

How to Make Double Chocolate Pancakes

Mix: In a large bowl sift together flour, cocoa powder, baking powder, salt, and sugar. In a medium bowl whisk together milk, eggs, butter (or oil), and vanilla extract.

Combine: Form a well in the middle of the flour mixture. Pour wet ingredients into the well of the flour mixture. Stir until just combined (do not over-mix). Lastly, add crushed semi-sweet chocolate chips and gently fold them into pancake mix. Let pancake mix sit for 5 minutes.

Cook: Heat a large griddle or skillet over medium heat. Pour pancake batter onto a heated griddle or skillet. Cook for 1-2 minutes or until small bubbles start to appear. Flip pancakes over using a spatula and continue to cook until done (another 1-2 minutes). Remove from heat. Sprinkle powdered sugar and diced strawberries on top.

Enjoy!

Tips for The Best Double Chocolate Pancakes

Natural Unsweetened or Dutch Processed Cocoa Powder: Often you may hear recipes call for Natural Unsweetened Cocoa Powder or Dutch Processed Cocoa Powder. Since this recipe does not use baking soda which would require an acid component you are free to use either type. So what’s the difference? Natural Unsweetened Cocoa Powder is lighter in color and more acidic (which is why recipes may call for using baking soda). Dutch Processed Cocoa results in a much darker color. Both still are great choices

Do not over mix: It’s important when mix wet and dry ingredients to not over mix. A good stopping point is when the batter is just combined meaning dry spots (of flour). Pancake batter should still be a little lumpy

Rest is best: For the best pancakes make sure to let pancake batter rest for 5 minutes.

Toppings Galore: While powdered sugar and strawberries are absolutely delicious over a stack of double chocolate pancakes it’s not the only option! Here a few more toppings to choose from:

• maple syrup
• chocolate fudge syrup
• other berries (raspberries, blueberries)
• fruit compote
• Nutella (for triple the chocolate)
• bananas
• whipped cream
• cool whip (for a lighter option

How to Store Pancakes

Place cooled leftover pancakes in an airtight container for up to 3 days. To save for longer batch freeze pancakes by placing pancakes in a single layer on a baking sheet and freezing (open to the air) for 30 minutes. This will make the pancakes just frozen enough so they wont stick together. Place partially frozen pancakes in air tight zip locked bag, label/date, and place back in freezer. Frozen pancakes will last up to 3 months. If your are like me, these pancakes won’t last that long!

Reheat pancakes in toaster oven (I like to wrap in foil to help keep pancakes moist) or microwave.

Other Delicious Breakfast Recipes

Classic Brioche French Toast

Buttermilk Red Velvet Waffles

Easy Oatmeal Pancakes

Whole Wheat Buttermilk Pancakes

Banana Pancakes with Yogurt, Blueberries, and Blackberries