Chocolate Pancakes

These chocolate pancakes are a chocolate lover’s dream breakfast, and they’re best served on lazy weekend mornings. Classic buttermilk pancakes get the full chocolate treatment: a 1/2 cup each of baking cocoa and chocolate chips, with optional chocolate syrup for serving. With a little whipped cream to lighten the richness and a side of sausages or bacon for something savory, these pancakes will be one of your best breakfast recipes of the year.

Besides showing you how to make chocolate pancakes, we’ll also go over a few general pancake tricks, like tips to make the batter extra fluffy and how to keep the pancakes warm for serving. Cooking the best stack of pancakes goes beyond the ingredients. The techniques (and avoiding pancake mistakes) matter in the overall flavor too.

Ingredients for Chocolate Pancakes

• All-purpose flour: A key step in perfecting the pancake is getting the flour measurement right. Be sure you know how to measure flour correctly so you’re not scooping too much into your cup.
• Baking cocoa: Anytime I have to re-up on this ingredient, I splurge on the best cocoa powder. It really, truly makes a huge difference in flavor.
• Sugar: Don’t worry, since there’s plenty of chocolate in here, we use only 2 tablespoons of sugar. But don’t skip it! The sugar helps the edges crisp.
• Leavening agents: Test your baking powder and baking soda if you’re unsure of their freshness. We want the pancakes to rise nice and tall so they can be extra fluffy.
• Buttermilk: Buttermilk is the not-so-secret pancake ingredient that aids the baking soda in reacting so the pancakes become as soft as pillows.
• Eggs: For the best pancake batter emulsion, take your eggs out of the fridge 30 minutes before starting this chocolate pancake recipe so the eggs can come to room temperature.
• Butter: Melt the butter and let it cool to room temperature.
• Vanilla: A little vanilla adds a delicate floral sweetness that balances all the ingredients.
• Chocolate chips: Scatter in chocolate chips to make these pancakes as deliciously chocolaty as possible.

Directions

Step 1: Make the pancake batter

In a large bowl, whisk together the all-purpose flour, baking cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk together the buttermilk, eggs, melted butter and vanilla extract. Stir the wet ingredients into the dry ingredients just until moistened.

Gently fold in the chocolate chips just until they’re evenly dispersed. Let the batter sit for 5 to 10 minutes to let the baking soda and buttermilk react.

Editor’s Tip: Although tempting, do not overmix the batter or your pancakes will be tough, dense and flat. A few lumps in the batter are totally OK and make for extra-fluffy pancakes.

Step 2: Cook the pancakes

Preheat the griddle over medium heat, then lightly grease the griddle.

Pour the batter onto the griddle by 1/4 cupfuls. Let the pancakes sit and cook until bubbles on top begin to pop. Then, carefully flip the pancakes and let them cook until the second side is browned.

Editor’s Tip: Wondering how to flip a pancake without it splattering everywhere? Instead of using your wrist, all you need to do is flip the spatula by twisting your first two fingers and thumb. Your wrist and other two fingers should stay completely in place.

Step 3: Serve the pancakes

Once the pancakes are cooked, take them off the griddle and plate them up. Serve the pancakes with whipped cream, chocolate syrup and anything else your heart desires.

Christine Ma for Taste of Home

Recipe Variations

• Swap in different chips: Semisweet chocolate chips are a fan favorite, but you can certainly use your favorite kind of chocolate instead. Dark, milk, white chocolate or peanut butter baking chips are excellent in this chocolate pancake recipe.
• Add other mix-ins: Once the pancake mix comes together, fold in fresh raspberries, pitted cherries, strawberries, blueberries or blackberries. These tart-yet-sweet fixings will break up a bit of the richness from the chocolate but will still keep the pancakes uber indulgent.

How to Store Chocolate Pancakes

Let the pancakes cool completely to room temperature, then stack them in an airtight container. You can line sheets of parchment or waxed paper in between each layer to avoid sticking. Chocolate pancakes can be kept in the fridge for up to three days.

How do you reheat chocolate pancakes?

Rewarm the chocolate pancakes in the microwave until heated through, about 20 seconds. I don’t recommend rewarming them on the stovetop because you might overcook the outside of the pancakes.

Chocolate Pancake Tips

Christine Ma for Taste of Home

What should I serve with chocolate pancakes?

Whipped cream and chocolate syrup are excellent with chocolate pancakes, but there are lots of other choices. Fresh fruit like bananas, strawberries and raspberries, or Nutella, salted caramel sauce, peanut butter, jam and strawberry dessert topping are all lovely on these chocolate pancakes.

How can I keep my pancakes warm while I cook the rest?

If you want to serve your chocolate pancakes all at once, keep them warm by placing the cooked pancakes in the oven. Turn your oven to its lowest setting, then place a parchment-lined baking sheet inside. After every batch, add your cooked pancakes to the baking sheet in the oven. Take them out of the oven once you’re ready to serve.