Chocolate Chip Pancakes
Chocolate Pancakes with Whipped Cream
Makes 8 to 10 pancakes · Prep: 15 minutes · Cook: 20 minutes · Total: about 35 minutes
Use cocoa in the batter rather than relying on chocolate chips for all of the chocolate flavor. Cook these over medium-low heat and watch for set edges and bubbles near the center, since the dark batter makes browning hard to judge.
Ingredients
Chocolate chip pancakes
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1¼ cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips, plus more for serving
- Butter or neutral oil, for the pan
To serve
- Powdered sugar
- Whipped cream
- Maple syrup, optional
Instructions
- 1
Mix the dry ingredients
Whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Break up any stubborn cocoa lumps with the whisk.
- 2
Mix the wet ingredients
In a second bowl, whisk the buttermilk, egg, melted butter, and vanilla until the egg is completely blended in.
- 3
Make the batter
Pour the wet ingredients into the dry ingredients. Fold gently just until no dry pockets remain. The batter should still have a few small lumps.
- 4
Add the chocolate chips
Fold in the chocolate chips. Let the batter rest for 5 to 10 minutes while the pan heats. It should be thick but still spread slowly. Add 1 tablespoon buttermilk if it barely moves after you spoon it into the pan.
- 5
Heat the pan
Set a nonstick skillet or griddle over medium-low heat. Add a thin film of butter or oil.
- 6
Cook the first side
Scoop a scant ¼ cup batter per pancake into the pan. Cook for 2 to 3 minutes, until the edges look set and a few bubbles rise through the center. The batter is too dark to judge by browning, so watch the surface.
- 7
Flip and finish
Flip once and cook for another 1 to 2 minutes. The pancakes should spring back when pressed lightly in the center. Wipe out any burnt chocolate between batches and add a little more butter as needed.
- 8
Serve
Serve the pancakes warm with extra chocolate chips, powdered sugar, and whipped cream. Add maple syrup if you want it.
Shortcuts and substitutions
No buttermilk
Put 1 tablespoon lemon juice or white vinegar in a measuring cup, add enough whole milk to reach 1¼ cups, and let it stand for 5 minutes. The pancakes will be slightly less tangy but will still rise well.
Milk chocolate or dark chocolate chips
Either works. Milk chocolate makes a sweeter pancake; dark chocolate gives the stack a sharper chocolate flavor. Mini chips spread through the batter most evenly, but standard chips are fine.
No cocoa powder
For plain chocolate chip pancakes, replace the cocoa with another ¼ cup flour. Keep the rest of the recipe the same.
Recipe notes
Use medium-low heat
Cocoa and chocolate chips scorch before plain pancake batter does. If the outside sets before bubbles appear in the middle, lower the heat.
Do not press after flipping
Pressing the pancake with a spatula makes it flatter. Flip it once and leave it alone while the second side cooks.
Keep a batch warm
Set cooked pancakes on a wire rack over a sheet pan in a 200°F oven. The rack keeps the bottoms from steaming while you finish the rest.
Frequently Asked Questions
How do I keep chocolate chips from burning in pancakes?
Cook the pancakes over medium-low heat and keep most of the chips inside the batter rather than scattering them directly onto the pan. Wipe away any melted chocolate left behind before starting the next batch.
Why are my chocolate pancakes dense?
Dense pancakes usually come from overmixing or old baking powder. Fold the batter only until the flour disappears, leave a few lumps, and make sure the baking powder still fizzes when stirred into hot water.
Can I make chocolate chip pancake batter ahead?
The dry ingredients can be mixed the night before, but wait to add the wet ingredients until you are ready to cook. Baking soda begins working as soon as it meets the buttermilk, so an overnight batter will not rise as well.
Can I freeze chocolate chip pancakes?
Yes. Cool them completely, freeze them in a single layer, then transfer them to a freezer bag with parchment between the pancakes. Reheat from frozen in a toaster or a 350°F oven.
Can I use Dutch-process cocoa?
Yes. Natural cocoa gives a slightly brighter chocolate flavor, while Dutch-process cocoa is darker and smoother. This batter uses both baking powder and baking soda, so either kind works here.
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