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A stack of rich chocolate pancakes drizzled with chocolate syrup, topped with fluffy whipped cream and mini chocolate chips.
Layla

Decadent Double Chocolate Pancakes

Indulge in a stack of fluffy, rich chocolate pancakes studded with chocolate chips, perfect for a special breakfast or brunch treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder natural
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 1/2 cup buttermilk room temperature
  • 1 large egg room temperature
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
Add-ins & For Cooking
  • 1/2 cup chocolate chips mini or regular semi-sweet
  • 1 tbsp butter or oil for greasing the pan

Equipment

  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Ladle
  • Non-stick skillet or griddle
  • Spatula

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined and no lumps remain.
  2. In a separate medium mixing bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir with a whisk or spatula just until combined. Be careful not to overmix; a few small lumps are perfectly fine. Fold in the chocolate chips.
  4. Let the batter rest for 5-10 minutes. This allows the baking powder and soda to activate, resulting in fluffier pancakes.
Cook the Pancakes
  1. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the pan with butter or oil.
  2. Once hot, pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. The bottom should be golden brown and the top should be mostly cooked through before flipping.
  3. Flip the pancakes carefully with a spatula and cook for another 1-2 minutes, or until the second side is golden brown and the pancake is cooked through.
  4. Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F / 95°C) while you cook the remaining batter.
Serve
  1. Serve immediately with your favorite toppings such as maple syrup, whipped cream, fresh berries, or extra chocolate chips.

Notes

For extra indulgence, add a pinch of espresso powder to the dry ingredients to deepen the chocolate flavor. If you don't have buttermilk, you can make your own by adding 1 1/2 tablespoons of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk (any fat percentage) to make 1 1/2 cups total. Let it sit for 5 minutes before using. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.