Double Chocolate Pancakes

Double Chocolate Pancakes are basically birthday cake for breakfast, and honestly, that feels like the right way to start any day. You get chocolate on chocolate in every warm bite, giving you a reliable breakfast on earth without needing a special occasion. These melt-in-your-mouth chocolate pancakes cook up soft and brownie rich, turning a simple morning into something unforgettable.

If you love a double chocolate pancakes recipe that delivers real decadence, this one tastes like a reliable chocolate pancakes recipe and a tray of fresh brownies had a good little reunion on your plate. It is cozy, indulgent, and guaranteed to satisfy anyone who believes breakfast should be fun. For an extra treat, try serving them with our Banana Cinnamon Cake for a warm, spiced complement that makes breakfast feel even more special.

What Makes This Recipe So Good

These Double Chocolate Pancakes taste like warm brownies straight from the pan because the batter uses both cocoa and melted chocolate. Instead of relying on sugar for flavor, real chocolate brings depth, richness, and that soft brownie texture you cannot fake. The batter stays thick and silky, giving you tall, fluffy chocolate pancakes that never turn dense or chalky.

What makes this double chocolate pancakes recipe even better is the way it cooks. A quick rest lets the batter hydrate properly, and the lower heat keeps the chocolate from scorching while still giving the pancakes that irresistible soft center. Every bite feels indulgent, almost like dessert, but with the ease and comfort of a simple breakfast you can make anytime.

What Goes Into Double Chocolate Pancakes

These Double Chocolate Pancakes use simple pantry staples but treat them in a way that gives you the soft, brownie-like texture everyone loves.

• Self Raising Flour: This gives the pancakes their height and softness, and you can easily swap it with plain or spelt flour plus baking powder without changing the texture. If you love using these heartier grains, you might also like our banana pancakes stuffed with nutella.
• Unsweetened Cocoa Powder: A good-quality cocoa makes the chocolate flavor deep and bold, giving the pancakes that unmistakable brownie richness.
• Chocolate Chips: A handful of dark or milk chocolate chips melts into tiny pools of chocolate inside the pancakes, adding extra pockets of sweetness.
• Light Butter: Melted butter brings moisture and tenderness, helping the pancakes stay soft in the middle and lightly crisped on the edges.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Mix the Dry Ingredients: Whisk together the flour, cocoa powder, sugar, baking powder, and salt in a large bowl until everything is evenly combined.

1. Add the Wet Ingredients: Pour in the melted butter, vanilla, and milk, then whisk gently until the batter comes together without overmixing.

1. Fold in the Chocolate Chips: Stir the chocolate chips through the batter so they are evenly distributed and every pancake gets a bit of chocolate.

1. Cook the Pancakes: Heat a nonstick pan over low to medium heat, lightly spray with oil, and pour one quarter cup of batter for each pancake.

1. Flip and Finish Cooking: Let the pancakes cook until bubbles form on top and the edges look set, then flip and cook the other side until soft and fully done.

1. Make Ganache and Serve: Melt the chocolate, stir until smooth, whisk in the milk to form a creamy sauce, and drizzle over the pancakes with icing sugar.

One way to enjoy these Double Chocolate Pancakes, add a big bowl of Honey Lime Fruit Salad on the side for freshness and brightness. The citrus and juicy fruit keep each bite feeling light instead of heavy.

If you want to lean fully into cozy brunch mode, serve your stack with a mug of Nutella Hot Chocolate. It echoes the chocolate theme without competing with the pancakes, and you can keep it lighter or richer depending on how indulgent you want the morning to be. Together, the combination feels like a cafe-style brunch at home, with a good mix of sweet, creamy, and refreshing on the table.

Kitchen tip

• We like to let the batter sit for a few minutes before cooking because it gives the cocoa time to bloom and the pancakes always turn out fluffier.
• Keep the heat on the lower side of medium. It might take a bit more patience, but it keeps the chocolate from burning and the pancakes stay soft.
• Using a measuring scoop makes each pancake the same size, which helps them cook evenly and makes the whole stack look gorgeous.
• If the batter feels thicker than you expected, just add a small splash of milk. We do this all the time and it fixes the texture instantly.

Recipe FAQ's

Dry pancakes usually mean the heat is too high or the batter is overmixed. Lower the heat and mix just until everything comes together.

Flip when the surface shows small bubbles and the edges look slightly set. This keeps the center soft without letting the pancakes burn.

Add a splash of milk and whisk gently until it loosens. Cocoa-based batters thicken as they sit, so adjusting the texture is normal.

What you need

• 1 cup self raising flour substitute for plain/all purpose or spelt flour
• 1/2 cup wholemeal/whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 3 tablespoons raw sugar or natural sweetener of choice
• 1 teaspoon baking powder *see notes
• 1 pinch salt
• 4 tablespoons light butter, melted (or oil of choice)
• 2 teaspoons pure vanilla extract
• 1 1/2 cups low fat/skim milk (or almond milk)
• 1/4 cup dark or milk chocolate chips
• 1/2 cup chocolate chips of choice (we used dark chocolate)
• 3 tablespoons low fat/skim milk (or almond milk)

Method

1. Combine the flour, cocoa powder, sugar (or sweetener), baking powder (and baking soda if using) and salt together in a mixing bowl. Pour in the butter (or oil), vanilla and milk. Whisk until combined. Fold through chocolate chips.
2. Heat a nonstick pan over low-medium heat with cooking oil spray. Pour 1/4 cup of batter per pancake into the pan and cook until the surface starts to bubble and the bottom is set. Flip and cook until done. Repeat with remaining batter.
3. Melt the chocolate in a microwave or over stove top (use your preferred method). Stir with a fork until lump free and evenly melted. Add the milk and whisk until smooth, combined and a creamy sauce has formed.
4. To serve, dust with a little icing or confectioners sugar, and drizzle with the chocolate ganache.