Double chocolate pancakes topped with peanut butter, chocolate sauce, and whipped cream guarantee a weekend breakfast win!
Chocolate Pancakes
Fluffy chocolate pancakes are an indulgent breakfast treat that also makes for a pretty amazing dessert.
I love the addition of peanut butter to these pancakes. I tell myself it adds a bit of protein to this stack of awesomeness when I serve it to my kids.
(The fact that they love peanut butter and would happily pile it on almost anything makes this even more popular as a breakfast.)
After downing a stack of these pancakes, my son exclaimed – “we should make these banana split pancakes the next time and top them with bananas and strawberries.” Not going to lie, that is a genius thought and exactly what we will do.
Admittedly I don’t always whisk my dry ingredients as thoroughly as I should. However, in this recipe, I highly recommend it so that the flour and cocoa powder gets smoothly combined and you don’t end up with any bitter cocoa clumps in your batter.
The trick to the fluffiest pancakes is patience. Just walk away and let your batter rest for a few minutes.
When your batter is covered with little air bubbles it is ready to cook. But don’t stir it, simply scoop your portions onto the griddle without stirring the batter again.
Double Chocolate Pancakes
Ingredients
- all-purpose flour
- cocoa powder
- baking powder
- sugar
- kosher salt
- milk
- eggs
- butter melted
- vanilla
- chocolate chips semi-sweet, milk, or dark chocolate
- butter or vegetable oil
Toppings
- Chocolate Sauce
- Whipped Cream
- Chocolate Sprinkles
- Sliced strawberries
Instructions
- Whisk together the flour, cocoa powder, baking powder, sugar, and salt. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more, taking care not to overbeat the batter. Stir in the chocolate chips. Let the batter rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on. When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.
This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.
I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.
When making standard-size 4-inch pancakes, the large scoop in this set of cookie scoops is my favorite way to dispense the batter. The medium scoop works perfectly for smaller-sized pancakes.
Homemade Pancake Recipes
Weekends are made for pancakes at our house. My family loves the endless combinations I keep coming up with and is constantly giving me new ideas.
Buttery, fluffy, and full of chocolate chips, or M&Ms it just doesn’t get much better for an indulgent breakfast. Topped with strawberries and chocolate sauce, my kids know they are in for a treat!
Banana nut pancakes are slightly sweet and deliciously nutty. This is an easy breakfast-time treat for your favorite people.
Fluffy pancakes are possible even when they’re made a little bit healthier with whole wheat flour and oatmeal! Top them with homemade blueberry pie filling that doubles as a sauce for pancakes and treats.
Chocolate Pancakes
Ingredients
- 1¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tablespoon baking powder
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 1 cup milk
- 2 eggs
- ¼ cup butter melted
- 1 teaspoon vanilla
- 1 cup chocolate chips semi-sweet, milk, or dark chocolate
- additional butter or vegetable oil for pan
Toppings
- Chocolate Sauce
- Whipped Cream
- Chocolate Sprinkles
- Sliced strawberries
Instructions
- Whisk together the flour, cocoa powder, baking powder, sugar, and salt. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more, taking care not to overbeat the batter. Stir in the chocolate chips. Let the batter rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
Nutrition
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