These delicious, fluffy, double chocolate chip pancakes are better than Ihop! Topped with freshly made whipped cream and berries, these pancakes are a chocolate lover's dream.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- White sugar
- Milk
- Egg
- Unsalted butter
- Unsweetened cocoa
- Freeze-dried coffee
- Water
- Chocolate chips
How do you make these double chocolate chip pancakes?
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Whisk in the unsweetened cocoa.
- In a small, separate bowl, combine the freeze-dried coffee and water. Once incorporated, mix info the batter.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake (an ice cream scoop works really well).
- Immediately after pouring batter into the pan, add desired chocolate chips onto the pancake. When pancake begins to slightly fluff up and detaches from the pan around the edges, flip it over.
- Once cooked on both sides, remove from heat and set on plate while you continue cooking the rest of the pancakes.
what kind of oil to cook your pancakes in?
I personally prefer cooking these pancakes in canola oil. Canola oil has a high smoke point and doesn't impart any flavor into the pancakes.
when do you flip the pancakes?
The pancakes should cook for about 2 minutes per side. Flip the pancakes when you see bubbles form on the surface of the pancakes and the side of the pancakes start to set. Only flip the pancakes once.
Variations
Fun mix-ins for the batter:
- pecans
- honey roasted peanuts
- toffee chips
- caramel chips
- white chocolate chips
If adding mix-ins to your pancake batter, reduce the chocolate chips to ⅓ cup and add in ⅓ cup of your mix-in of choice
Fun toppings:
- Caramel sauce
- Chocolate sauce
- Ice Cream
- Fresh berries
- Whipped Cream
- Chocolate chips/shavings
Storage
These pancakes will keep in the freezer for upto 1 month. Once you've cooked the pancakes, allow them to cool completely. Layer pancakes between sheets of waxed paper and place inside a reusable freezer bag.
When it's time to reheat your frozen pancakes, place your pancakes in the toaster and heat until warm.
Check out these other breakfast recipes
double chocolate chip pancakes
Ingredients
- 1 ¾ cup of all-purpose flour
- 4 ½ teaspoons of baking powder
- 1 teaspoon of salt
- ¼ cup and 1 tablespoon of white sugar
- 1 ½ cup of milk
- 1 egg
- 3 tablespoons of unsalted butter melted
- ½ cup of unsweetened cocoa
- 1 tablespoon of freeze-dried coffee
- ½ teaspoon of water
- ½ cup of chocolate chips
Instructions
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. Whisk in the unsweetened cocoa.
- In a small, separate bowl, combine the freeze-dried coffee and water. Once incorporated, mix info the batter.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake (an ice cream scoop works really well).
- Immediately after pouring batter into the pan, add desired chocolate chips onto the pancake. When pancake begins to slightly fluff up and detaches from the pan around the edges, flip it over.
- Once cooked on both sides, remove from heat and set on plate while you continue cooking the rest of the pancakes.
ANTI says
Are these Paleo approved? Lol who I'm a kidding? I don't do Paleo I need these in my life
Unknown says
These are SO good! All of my kids friends who follow me on Instagram are asking for them!
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