Chocolate Pancakes

If you’re searching for a rich, indulgent, and unforgettable breakfast, these Brownie Batter Pancakes are exactly what you need. Thick, fluffy, and loaded with melty chocolate chips, this recipe combines everything you love about classic brownies with the comfort of warm pancakes. Perfect for weekend mornings, special occasions, or anytime you crave a decadent chocolate treat, these pancakes come together in just 15 minutes. Whether you’re a dedicated chocolate lover or simply want to elevate your breakfast game, this recipe delivers bold flavor and irresistible texture in every bite.

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup cocoa powder
• 2 tablespoons sugar
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 1/4 cups buttermilk
• 1/3 cup chocolate chips

Instructions

• In a large bowl, whisk together the flour, baking powder, salt, cocoa powder, and sugar.
• Add the canola oil, vanilla extract, and buttermilk. Stir until just combined, avoiding overmixing.
• Fold in the chocolate chips gently.
• Preheat a non-stick skillet or griddle over medium heat and spray with non-stick cooking spray.
• Using a 1/4-cup scoop, pour the batter onto the skillet. Cook until bubbles form on the surface and the edges begin to set.
• Flip and cook for an additional 2 minutes, or until fully cooked through.
• Serve warm with whipped cream, powdered sugar, or your favorite toppings.

Serving Tips

• Serve pancakes warm for the best melty–chocolate texture.
• Top with whipped cream, powdered sugar, or chocolate syrup for extra richness.
• Add fresh berries like strawberries or raspberries to balance the sweetness.
• Pair with a glass of milk, hot coffee, or a vanilla latte for a perfect breakfast.
• For a dessert-style serving, add a scoop of vanilla ice cream.

Storage Tips

• Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.
• Freezer: Freeze individually on a baking sheet, then transfer to a freezer bag for up to 2 months.
• Reheating: Warm in the microwave for 20–30 seconds or reheat in a skillet for a crispier edge.
• Avoid storing with toppings: Add whipped cream or syrup only when ready to serve.
• Prevent sticking: Place parchment paper between pancakes if stacking.

Variations

1. Double Chocolate Pancakes
   Add an extra 2 tablespoons of cocoa powder and increase chocolate chips to 1/2 cup for intense chocolate flavor.
2. Peanut Butter Swirl Pancakes
   Swirl 1–2 tablespoons of melted peanut butter into each pancake before flipping.
3. Mint Chocolate Pancakes
   Add 1/4 teaspoon peppermint extract and use mint chocolate chips.
4. Mocha Pancakes
   Add 1 teaspoon instant coffee granules to the batter to create a mild mocha taste.
5. White Chocolate Chip Pancakes
   Replace regular chocolate chips with white chocolate chips for a sweet contrast.
6. Nutella-Filled Pancakes
   Spoon 1 teaspoon of frozen Nutella into the center of the batter as it cooks.
7. Oreo Pancakes
   Stir in 1/3 cup crushed Oreo cookies and top with an Oreo crumble.
8. Salted Caramel Pancakes
   Drizzle salted caramel sauce over the cooked pancakes and sprinkle with a pinch of sea salt.
9. Banana Brownie Pancakes
   Add 1 mashed ripe banana to the batter for extra moisture and flavor.
10. Chocolate Coconut Pancakes
    Add 2 tablespoons shredded coconut and top with coconut flakes.
11. Raspberry Brownie Pancakes
    Fold in 1/3 cup fresh or frozen raspberries for a sweet-tart blend.
12. S’mores Pancakes
    Add mini marshmallows and crushed graham crackers to the batter.
13. Almond Joy Pancakes
    Incorporate chopped almonds, coconut flakes, and chocolate chips.
14. Protein Brownie Pancakes
    Add 1 scoop chocolate protein powder and reduce flour by 1/4 cup.
15. Spicy Mexican Chocolate Pancakes
    Add a pinch of cinnamon and a tiny dash of cayenne pepper for warmth and depth.

FAQs

1. Can I use regular milk instead of buttermilk?
   Yes, but add 1 teaspoon vinegar or lemon juice to create a buttermilk substitute.
2. Can I make these pancakes gluten-free?
   Use a 1:1 gluten-free baking flour blend for best results.
3. Can I substitute the oil?
   Yes, melted butter or coconut oil works well.
4. How do I prevent pancakes from getting flat?
   Do not overmix the batter; leave small lumps.
5. Can I make the batter ahead of time?
   It’s best freshly mixed, but you can refrigerate for up to 1 hour.
6. Why are my pancakes dry?
   Overcooking or too much flour can dry them out; measure accurately.
7. Can I use dark cocoa powder?
   Yes, but it will create a richer, slightly more bitter flavor.
8. What can I replace chocolate chips with?
   Try nuts, caramel chips, or berries.
9. Can I make them mini-sized?
   Absolutely; use 1–2 tablespoons per pancake and reduce cooking time.
10. Can these be made vegan?
    Yes, use plant milk + vinegar, a flax egg, and vegan chocolate chips.

These Brownie Batter Pancakes are the perfect blend of rich chocolate flavor and pancake fluffiness, creating an indulgent breakfast that feels like dessert. With simple ingredients and quick prep time, this recipe is ideal for busy mornings or special weekend treats. Enjoy them as-is or dress them up with extra toppings for an even more decadent experience. Whether you’re making breakfast for your family or treating yourself, this recipe guarantees a delicious, memorable start to your day.

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