Ultimate Chocolate Chip Pancakes (Printer-Friendly)
Fluffy cocoa pancakes with melty chocolate chips, perfect for dreamy breakfast mornings.
# What You’ll Need to Cook:
→ Dry Ingredients
01 -
240 g all-purpose flour
02 -
2 tablespoons plus 2 teaspoons brown sugar
03 -
1 1/4 teaspoons baking powder
04 -
3/4 teaspoon baking soda
05 -
3/4 teaspoon fine sea salt
06 -
1/4 cup natural cocoa powder
→ Chocolate Flavor Base
07 -
1/4 cup hot water
→ Wet Ingredients
08 -
6 tablespoons unsalted butter, melted
09 -
310 ml buttermilk, at room temperature
10 -
2 large eggs, at room temperature
11 -
1 teaspoon vanilla extract
→ Fold-ins
12 -
170 g mini chocolate chips
# Steps to Prepare:
01 -
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cocoa powder until thoroughly blended.
02 -
Stir the hot water into the cocoa powder mixture and let it stand for 1 minute to intensify the chocolate flavor.
03 -
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until uniform.
04 -
Pour the wet ingredient mixture and the bloomed cocoa into the dry ingredient bowl. Fold gently with a whisk or spatula until barely combined; do not overmix. The batter should be slightly lumpy.
05 -
Gently fold in the mini chocolate chips, ensuring even distribution throughout the batter.
06 -
Allow the batter to rest for 5 minutes at room temperature. This relaxes the gluten and results in fluffier pancakes.
07 -
Preheat a non-stick skillet or griddle over medium-low heat and lightly grease with butter or neutral oil. Using a 60 ml (1/4 cup) measure, portion the batter onto the hot surface, leaving space between pancakes. Sprinkle extra chocolate chips on top if desired.
08 -
Cook until bubbles appear on the surface and the edges look set, approximately 2–3 minutes. Carefully flip with a spatula and cook for an additional 1–2 minutes, until golden and cooked through.
09 -
Transfer pancakes to a plate. Serve warm with chocolate syrup, fresh berries, whipped cream, or your preferred toppings. Enjoy promptly for best texture.
# Extra Cooking Tips:
01 -
Resting the batter for several minutes enhances fluffiness by allowing gluten to relax.
02 -
Always add chocolate chips after partially mixing to prevent overmixing and to maintain an airy texture.
03 -
Use room temperature ingredients for better batter emulsification and even cooking.
04 -
Pancakes can be frozen for up to 2 months; reheat in a toaster or oven for best flavor.