Go Back
Homemade Double Chocolate Brownie Pancakes photo

Double Chocolate Brownie Pancakes

Indulge in a stack of Double Chocolate Brownie Pancakes! Rich, fudgy, and perfect for brunch or a special morning treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancake Batter:
  • 1 cup self-raising flour
  • 1/2 cup wholemeal/whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons raw sugar
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 4 tablespoons light butter, melted or substitute with oil of choice
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups low-fat/skim milk or almond milk for non-dairy option
  • 1/4 cup dark or milk chocolate chips
  • 1/2 cup additional chocolate chips any type of chocolate works
  • 3 tablespoons low-fat/skim milk to adjust batter consistency if needed

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Skillet or Griddle
  • Measuring cups and spoons
  • Serving plates

Method
 

Method:
  1. Step 1: Prepare Dry Ingredients - In a large mixing bowl, whisk together the self-raising flour, wholemeal flour, cocoa powder, raw sugar, baking powder, and a pinch of salt.
  2. Step 2: Mix Wet Ingredients - In another bowl, combine the melted butter, vanilla extract, and milk. Whisk until well combined.
  3. Step 3: Combine Ingredients - Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined.
  4. Step 4: Add Chocolate Chips - Fold in the dark or milk chocolate chips and any additional chocolate chips you desire.
  5. Step 5: Heat the Skillet - Place your skillet or griddle over medium heat and lightly grease it. Allow it to heat up.
  6. Step 6: Cook the Pancakes - Using a ladle, pour batter onto the skillet. Cook until bubbles form, then flip and cook until golden brown.
  7. Step 7: Serve and Enjoy - Serve warm, stacked high, and topped with your favorite toppings like whipped cream or fresh berries.

Notes

  • Feel free to substitute wholemeal flour with oat flour for a gluten-free option.
  • Use coconut sugar or maple syrup instead of raw sugar for a different flavor.
  • Store pancakes in the refrigerator for up to three days, or freeze for a month.