Loaded Chocolate Pancakes Recipe

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until uniformly combined and free of lumps.

Mix wet ingredients

In a separate medium bowl whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.

Fold wet into dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula until just combined; small lumps are fine. Avoid overmixing to keep pancakes tender. If the batter seems very thick, add 1-2 tablespoons of extra buttermilk or milk until it reaches a thick but pourable consistency.

Prepare add-ins

Decide whether you'll use mixed berries, chocolate chips, or both. If using larger strawberries, chop them to roughly the size of blueberries so they cook evenly.

Incorporate carefully

Gently fold the chosen add-ins into the batter: for mixed berries fold in about 3/4 cup to avoid staining the entire batter; for chocolate chips fold in 2 tablespoons reserving 1 tablespoon for sprinkling on top of pancakes as they cook. You can also leave the batter plain and spoon 1–2 tablespoons of add-ins onto each pancake while cooking (recommended for best distribution).

Heat skillet

Preheat a nonstick skillet or griddle over medium heat for about 3–4 minutes. Lightly grease with 1 teaspoon of butter or oil and wipe away any excess so the surface is evenly coated.

Spoon batter

For each pancake, pour or scoop 1/4 cup of batter onto the hot skillet, leaving space between pancakes. If adding chips or berries while cooking, quickly sprinkle 1–2 teaspoons of extra chips or a few berries onto each pancake right after pouring.

Cook first side

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes depending on heat. Check the underside — it should be a deep, chocolatey brown but not burnt.

Flip and finish

Flip each pancake and cook the second side for 1–2 minutes more, until cooked through and slightly springy. Transfer to a warm plate and keep loosely covered in a low oven (about 200°F / 95°C) if making a large batch.

Stack pancakes 2–3 high. Drizzle with maple syrup, dust lightly with powdered sugar if desired, and garnish with extra berries or chocolate chips. Serve immediately.

Leftovers: cool completely, then refrigerate in an airtight container for up to 3 days or freeze between sheets of parchment in a zip-top bag for up to 1 month. Reheat in a toaster oven or microwave until warmed through.