Simple, Fluffy Double Chocolate Pancakes Recipe

These chocolate pancakes are a dream come true for any chocolate lover! Easy cocoa pancakes are thick and fluffy, loaded with gooey chocolate chips and, best yet, use simple pantry ingredients so you can whip up a batch any time the fancy strikes, even if you need a gluten-free recipe!

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Melissa Erdelac

Ingredients

1 ½ cup (180 g) all-purpose or gluten free flour (see recipe notes for gluten free flour adaptations)
¼ cup (25 g) unsweetened cocoa powder
¼ cup (50 g) granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup (245 g) milk
2 large eggs
1 teaspoon vanilla extract
¼ cup (57 g) butter, melted and cooled (or coconut oil)
½ cup (85 g) semi-sweet chocolate chips optional

Instructions

In a large bowl whisk together flour, cocoa powder, sugar, baking soda, and salt. In a medium bowl whisk together milk, eggs, and vanilla extract.
1 ½ cup all-purpose or gluten free flour, ¼ cup unsweetened cocoa powder , ¼ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup milk, 2 large eggs, 1 teaspoon vanilla extract
Pour the wet ingredients into the dry mixture. Stir until just combined and moistened. Add melted and cooled butter and mix thoroughly. Finally, stir in (optional) chocolate chips. Set aside while griddle preheats over medium heat.
¼ cup butter, melted and cooled, ½ cup semi-sweet chocolate chips
Coat griddle with butter, coconut oil, or cooking spray. Drop ¼ cup of batter onto hot skillet and cook for 1-2 minutes, or until top starts to bubble and bottoms are set enough to flip. Flip and cook for another 1-2 minutes on the other side.
Transfer to a cooling rack or to a plate loosely covered with aluminum foil to keep warm. Serve with suggested toppings.

Notes

Best Tips

Make sure the butter has completely cooled before adding to the mix. Otherwise the butter will solidify once it hits the cold milk and thicken the batter.
Mix chocolate chips in with the batter or sprinkle them on top before flipping to the other side to cook.
Cooled pancakes can be placed in a freezer ziplock bag and frozen up to 3 months.

Gluten-Free Chocolate Pancakes

I've tested this recipe with several different gluten free all purpose flour blends. Overall, Bob's Red Mill Gluten Free 1-to-1 Baking Flour had the best combination of taste, texture, and consistency of batter.

Use the following suggestions when substituting gluten free flour.

If measuring in grams you will need 214 grams GF all purpose flour
Use 1/4 cup additional milk when using Bob's Red Mill 1-to-1 or King Arthur's Measure for Measure Gluten Free Flour.
If using Cup4Cup gluten free flour, batter will be very thick because of the cornstarch in the flour blend. You may want to add up to 1/2 cup extra milk to the batter. The batter will have to be spread on the griddle, but after cooking the taste and texture is great.
Using GF flours will make a slightly thicker pancake batter than traditional pourable batters.
Avoid thinning the batter out with too much milk or the pancakes will be become dense and "gummy."

Dairy-Free Adaptation

Substitute coconut oil or vegetable oil for the melted butter. In place of the milk, use your preferred non-dairy milk.

Read labels carefully if adding chocolate chips to the pancakes. Some brands contain milk or whey.

Nutrition