Double Chocolate Pancakes

Get ready to amp up the chocolate factor in your pancakes with these rich double chocolate pancakes made from whole wheat flour. It’s a simple and speedy way to add an extra dose of love to your day!

Choosing chocolate whole wheat pancakes means you get the best of both worlds – the indulgence of chocolatey goodness and the wholesome benefits of whole wheat. It’s the perfect balance for those who believe in enjoying a delicious breakfast without compromising on nutrition.

If you’re someone who values balance, you’re in the right spot. Saying “yes” to chocolate for breakfast has never been a more sensible and delightful choice!

ABOUT THIS DOUBLE CHOCOLATE PANCAKES

Imagine indulging in chocolate pancakes loaded with tiny, melty chocolate chips in every bite – it’s like regular chocolate pancakes, but with an extra chocolatey twist!

And if you decide to go all out and drizzle some chocolate syrup on top, who could blame you? Feel free to add chopped nuts, whipped cream, or even a chocolate cream cheese glaze. Strawberry sauce pairs perfectly too because, let’s be honest, strawberries and chocolate are a match made in heaven!

Whether you’re planning a weekend treat for yourself or looking for something a bit healthier, you’re in the right place. This pancake recipe is flexible – you can make it with less refined sugar, go dairy-free, or gluten-free. Want more protein? Top it with nut butter. Feeling a bit fancy? Try candied almond butter.

No matter your preference, these chocolate chip pancakes are the way to go. Enjoy leftovers as an afternoon snack or freeze them for later.

Share these delightful chocolate chip pancakes with the chocolate lovers in your household. It’s a sweet surprise that’ll brighten their morning, no special occasion required!

Ingredients for Double Chocolate Pancakes:

• Whole Wheat Flour: You can choose gluten-free for a 1:1 replacement if needed.
• Cocoa Powder: Dutch-processed is ideal; make sure it’s unsweetened.
• Sugar: Since the cocoa powder isn’t naturally sweet, sugar is essential to balance the bitterness.
• Baking Powder: Necessary for giving the pancakes a bit of fluffiness, especially with whole wheat flour.
• Salt: Enhances all the other flavors in the pancakes.
• Milk: Any type of milk will work.
• Vegetable Oil: Can be substituted with canola oil, melted butter, or melted coconut oil.
• Eggs: Two eggs are required for this recipe.
• Mini Chocolate Chips: These add a cute touch, but regular ones work too.
• Optional toppings: Choose from chocolate syrup, fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream.

Customization Options for Healthier Chocolate Pancakes:

• Refined Sugar-Free: Skip the regular sugar and opt for stevia, raw honey, maple syrup, or no sweetener at all. Substitute cacao nibs for chocolate chips. Top with pure maple syrup or a sugar-free nut butter spread.
• Gluten-Free: Choose gluten-free whole wheat flour to make these pancakes gluten-free.
• Dairy-Free: Use oat milk, coconut milk, or almond milk, and look for dairy-free chocolate chips.
• Banana Chocolate Pancakes: Mix in a bit of banana puree into your pancake batter for a delightful banana chocolate flavor.
• Fresh and Colorful Toppings: Top your pancakes with fresh fruit or a compote for an extra burst of color and freshness.
• Ganache Magic: Try the ganache from the hot chocolate pancakes recipe for a decadent chocolatey topping. The visual of ganache cascading down dark chocolate pancakes is simply amazing.
• Cinnamon Spice: Add a dash of cinnamon for warmth and spice. Chocolate and cinnamon make a fantastic combination.
• Additional Toppings: Get creative with toppings like fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream. There are endless possibilities to suit your taste!

Storage Suggestions:

• Store any leftover pancakes in an airtight container once they’ve cooled completely. You can leave them on the counter for a few hours for convenient snacking, then transfer them to the fridge where they can be kept fresh for up to 4 days. Alternatively, freeze them for longer storage, up to 2 months.

Reheating Tips:

• To regain that soft, delicious texture, use the microwave in 20-second intervals. Another option is to pop them in the toaster until they’re heated through. If you have a larger batch, the oven works well too for reheating. Enjoy your pancakes as if they were freshly made!

Love pancakes? Be sure to check out these other great pancake recipes!

Mini Apple Pancakes

Banana Pancakes

Lemon Pancakes

Red Velvet Pancakes

DOUBLE CHOCOLATE PANCAKES

Enhance your chocolate experience with rich double chocolate pancakes. This quick and easy recipe is a delightful way to infuse an extra dose of love into your day!

servings: 7
prep time:10 MINUTES
cook time:5 MINUTES
total time:15 MINUTES

INGREDIENTS

• 1 ½ cups whole wheat flour
• ½ cup cocoa powder
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 ¼ cups milk
• ¼ cup vegetable or canola oil
• 2 large eggs
• ½ cup mini chocolate chips
• Oil or butter for frying, if necessary
• Delicious toppings: chocolate syrup, fruit sauce, jam, melted peanut butter, chopped peanuts, or whipped cream

INSTRUCTIONS

1. In a big bowl, mix flour, cocoa, sugar, baking powder, and salt.
2. In a large measuring cup, pour milk. Add oil and eggs. Mix well with a whisk or fork.
3. Combine the wet ingredients with the dry ones. Stir until just mixed; a few lumps are okay. Add chocolate chips and let the batter rest for 10 minutes.
4. Heat a griddle on medium-low heat. If it’s not non-stick, add a bit of oil or butter.
5. Pour ¼ cup of batter onto the griddle. Flip the pancakes when the tops bubble and the edges look dry (about 3 minutes). Cook for another 2 minutes or until done, depending on your griddle’s heat.
6. Serve right away with toppings like chocolate syrup, fruit sauce, melted peanut butter, chopped peanuts, or whipped cream, if you like.

NOTES

• Yield: Approximately 14 pancakes
• Storage Recommendations: For any leftover pancakes, store them in an airtight container once they have completely cooled. Leave them on the counter for a couple of hours for quick snacking, then transfer to the fridge for about 4 days. Alternatively, freeze them for longer storage, up to 2 months.
• Reheating Instructions: To reheat, use the microwave in 20-second intervals. Alternatively, warm them up in the toaster until heated through. If you have a larger batch, the oven is also an effective option. Enjoy your delicious pancakes as if they were freshly made!