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I discovered these chocolate pancakes when my kids begged for dessert for breakfast. Now they've become our special weekend tradition. That moment when the chocolate chips get all melty and gooey inside the warm fluffy pancakes it's pure breakfast magic.
What Makes These Extra Special
After lots of testing in my kitchen I've perfected these pancakes to be incredibly rich and chocolatey without being too sweet. Using chocolate milk in the batter was my eureka moment it takes these from good to absolutely amazing.
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Let's Gather Our Ingredients
- Unsweetened cocoa powder: For a deep chocolate flavor.
- Granulated sugar: Adds the perfect amount of sweetness.
- Baking powder and baking soda: Create fluffy pancakes.
- Milk: Use your favorite kind; it's turned into chocolate milk for extra richness.
- Eggs: Provide structure and softness to the batter.
- Vanilla extract: Enhances the chocolate flavor.
- Flavorless oil: Keeps the pancakes moist and tender.
- Chocolate chips: Melt into gooey pockets of chocolate in every bite.
Time to Cook
- Prepare Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
- Make Chocolate Milk
- Heat milk and chocolate chips in a microwave-safe dish, then whisk until smooth. Let cool slightly before adding other wet ingredients.
- Mix Wet Ingredients
- Whisk eggs, vanilla extract, and oil into the chocolate milk mixture until well combined.
- Combine and Rest
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Allow the batter to rest for 5-10 minutes.
- Cook the Pancakes
- Heat a griddle or skillet over medium heat and grease lightly. Pour batter onto the hot surface and sprinkle with chocolate chips. Flip once bubbles form on the surface, then cook until set.
Dress Them Up
In my house we love getting creative with toppings. Sometimes it's fresh berries and whipped cream other times we go all out with chocolate ganache and a drizzle of peanut butter. The possibilities are endless.
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Save Some For Later
I always make extra to freeze they're perfect for busy mornings. Just pop them in the toaster and they taste almost as good as fresh made. My kids love finding these in their lunchboxes too such a fun surprise.
My Pancake Secrets
The key to perfect pancakes is not overmixing that batter those little lumps are your friends. And resist the urge to flip them more than once patience gives you that beautiful golden brown color.
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Making Them Your Own
Sometimes I use almond milk when my dairy free friends visit or throw in some orange zest for a fun twist. These pancakes are so versatile you can really make them work for any dietary needs or flavor preferences.
Brunch Party Ready
When I'm hosting brunch I set up a pancake bar with all kinds of toppings. Everyone gets to create their own masterpiece and the kids especially love getting creative with their combinations.
Perfect for Special Mornings
These have become our go to for birthdays and holidays. There's something so special about starting the day with something this indulgent. Just add some fresh fruit to balance out all that chocolate goodness.
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Frequently Asked Questions
- → Can I make these dairy-free?
- Yes, use non-dairy milk and dairy-free chocolate chips. Recipe works well with plant-based substitutes.
- → Why let the batter rest?
- Resting 5-10 minutes allows flour to hydrate and leaveners to activate, creating fluffier pancakes.
- → Can I freeze these pancakes?
- Freeze on wax paper lined sheet then transfer to freezer bag. Reheat in toaster or oven until warm.
- → Why melt chocolate in milk?
- Melting chips in warm milk creates a richer chocolate flavor throughout. Can also use store-bought chocolate milk.