Double Chocolate Pancakes (Breakfast or Dessert!)

These double chocolate pancakes are rich, fluffy, and studded with melty mini chocolate chips. Perfect for a sweet breakfast or easy dessert!

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 445kcal

In a large bowl, combine the 1.25 cup all-purpose flour, 1/2 cup cocoa powder 3 tablespoons white sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and salt.
In a separate bowl, whisk together the 1.25 cups buttermilk, 1 large egg, melted 3 tablespoons butter, and 1 teaspoon vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. If using, fold in the 1/2 cup mini chocolate chips.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray. Pour 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes, until cooked through.
Repeat with the remaining batter.

Serve the pancakes warm with your favorite toppings such as chocolate syrup, whipped cream, fresh berries, or additional chocolate chips. Enjoy!

Cooking Tips

Do not overmix the batter. Overmixing can result in dense pancakes.
Keep pancakes warm. Place cooked pancakes on a baking sheet in a 200°F oven to keep them warm while you finish cooking the rest.

Serving Suggestions

Serve these chocolate pancakes with whipped cream or ice cream, chocolate sauce, fresh berries, or a dusting of powdered sugar.

How to Store Leftovers

Refrigerator: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in the microwave or toaster until warmed through.