Chocolate Chocolate Chip Pancakes Recipe
Four pancakes made with our own recipe chocolate batter loaded with chocolate chips and topped with whipped cream
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Ingredients
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Chocolate Pancake Batter
Topping
Method
Chocolate Pancake Batter
- 1
Mix dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and fine salt until fully combined and free of lumps.
- 2
Combine wet ingredients
In a separate bowl or large measuring cup, whisk the egg lightly, then add the buttermilk, milk, melted unsalted butter (cooled slightly), and vanilla extract. Whisk until homogeneous.
- 3
Make the batter
Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; a few small lumps are fine. Avoid overmixing to keep pancakes tender.
- 4
Fold in chocolate chips
Gently fold 1/2 cup mini semi-sweet chocolate chips into the batter, distributing them evenly without overworking the batter. Let the batter rest for 5 minutes while you heat the griddle.
- 5
Preheat griddle
Heat a nonstick griddle or heavy skillet over medium heat (about 350°F/175°C if using an infrared thermometer). Brush or wipe a thin layer of unsalted butter or neutral oil across the surface.
- 6
Cook pancakes
For each pancake, pour about 1/3 cup of batter onto the hot griddle, spacing them to allow spreading. Cook until the top shows bubbles that have begun to pop and the edges look set, about 2 to 2.5 minutes. Flip carefully and cook the second side until set and slightly springy, about 1.5 to 2 minutes, until cooked through. Repeat to make a total of four pancakes, adding a bit more butter/oil to the griddle between batches if needed.
- 7
Keep warm
Transfer finished pancakes to a baking sheet in a single layer and keep warm in an oven set to 200°F (95°C) while you prepare the topping so they remain soft and warm.
Topping
- 8
Make whipped cream
Chill a medium bowl and beaters briefly if possible. Pour 1/2 cup heavy cream into the bowl with 1 tablespoon powdered sugar and 1/4 tsp vanilla extract. Whip with a hand mixer or whisk until soft peaks form — the cream should hold shape but still be light and billowy. Taste and adjust sweetness if desired.
- 9
Assemble and serve
Stack the four warm chocolate pancakes on a plate. Spoon or pipe a generous dollop of freshly whipped cream on top. Sprinkle the extra 2 tablespoons of chocolate chips over the cream and around the plate for garnish. Serve immediately so the whipped cream remains fluffy and the pancakes are warm.