Best 8 Double Chocolate Pancakes Recipes

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Indulge in a delectable breakfast or brunch experience with our double chocolate pancake extravaganza! These fluffy, cocoa-infused pancakes are a symphony of rich chocolate flavor, offering a delightful treat that will tantalize your taste buds. Embark on a culinary journey with our meticulously crafted recipes, ranging from classic double chocolate pancakes to decadent variations infused with Nutella, peanut butter, or even a touch of espresso. Prepare to be amazed as each recipe unfolds, guiding you effortlessly through the process of creating these chocolatey masterpieces. Whether you prefer traditional buttermilk pancakes or gluten-free, vegan options, we have something to satisfy every palate. Get ready to whip up a stack of these heavenly pancakes and savor the ultimate chocolate indulgence!

Let's cook with our recipes!

DOUBLE CHOCOLATE PANCAKES WITH SALTED CARAMEL SAUCE



Double Chocolate Pancakes with Salted Caramel Sauce image

The perfect way to spoil the chocolate lover in your life, these pancakes are undeniably decadent. My daughter and her friends used to beg for chocolate chip pancakes after sleepovers, and if you're going to cave, you might as well go all out! Big flakes of sea salt add a nice crunch of saltiness to the caramel and temper the dish's sweetness.

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 5 servings (12 to 15 pancakes)

Number Of Ingredients 19

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted, plus more for the griddle
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
3 ounces semisweet or bittersweet chocolate, finely chopped
Salted Caramel Sauce, warm, recipe follows
Confectioner's sugar, optional
Raspberries, optional
1 cup sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
3/4 teaspoon fleur de sel or other coarse sea salt

Steps:

  • Whisk together the eggs, both kinds of sugar, buttermilk, butter, and vanilla in a small bowl until smooth. Whisk together the flour, cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Add the egg mixture and whisk until just combined. Fold in the chocolate, cover, and let rest for 15 minutes.
  • Preheat the oven to 250 degrees F. Line a baking sheet with parchment.
  • Heat a large cast-iron griddle or nonstick saute pan over medium heat. Brush with butter and continue heating until the butter begins to foam. Drop scant 1/4 cupfuls of batter onto the griddle. Bake until bubbles start to form and burst, about 2 minutes. Flip and cook to set the other side, another 1 to 2 minutes. As the pancakes are ready, put them in a single layer on the baking sheet and keep warm in the oven until ready to serve.
  • Stack the pancakes on plates, drizzle with the warm caramel sauce, and top with a sprinkling of confectioners' sugar and some raspberries, if desired.
  • Combine the sugar and 1/4 cup cold water in a medium saucepan over high heat. Cook, without stirring or touching, until the sugar turns a deep amber color, 8 to 10 minutes.
  • Meanwhile, warm the cream in a small saucepan or in the microwave. When the caramel is ready, slowly whisk in the cream and continue simmering until the mixture is smooth, about 2 minutes. Remove from the heat and stir in the butter and salt until combined. Serve warm.

DOUBLE CHOCOLATE PANCAKES



Double Chocolate Pancakes image

These gourmet pancakes are a decadent way to start the morning. They are a frequent request when my kids have friends stay overnight. They are very rich, yet light and fluffy. I find them great as is, but you are welcome to take breakfast to the extreme by adding whipped cream, sliced bananas, or chocolate syrup.

Provided by Phoebe Jelliffe-Scott

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
½ cup mini chocolate chips
¼ cup white sugar
¼ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 large egg, beaten
3 tablespoons butter, melted
½ teaspoon vanilla extract

Steps:

  • Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
  • Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.6 g, Cholesterol 74.3 mg, Fat 18.6 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 10.9 g, Sodium 497.2 mg, Sugar 27.5 g

DOUBLE CHOCOLATE CHIP PANCAKES



Double Chocolate Chip Pancakes image

We love theses double chocolate chip pancakes in the morning - because who doesn't want chocolate for breakfast?!

Provided by Six Sisters Stuff

Yield 12

Number Of Ingredients 10

1 3/4 cup flour
1/4 cup unsweetened cocoa powder
3 Tablespoons white sugar
1/2 Tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 1/4 cups milk
1/2 teaspoon vanilla
2 Tablespoons melted butter
1 cup milk chocolate chips

Steps:

  • In a large bowl, sift together flour, cocoa powder, sugar, baking powder and salt.
  • In a small bowl, beat together eggs, milk, vanilla, and butter.
  • Pour the egg mixture into the flour mixture and stir until just combined. Fold in the chocolate chips.
  • Heat a griddle to medium-high heat (mine was between 350-375 degrees). Pour about 1/4 cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 on the other side.
  • Serve warm with fresh fruit, whipped cream, powdered sugar, or chocolate syrup.

Nutrition Facts : Servingsize 1 serving, Calories 2108 kcal, Fat 88 g, SaturatedFat 53 g, Cholesterol 130 mg, Sodium 1036 mg, Carbohydrate 289 g, Sugar 140 g, Protein 47 mg

DOUBLE-CHOCOLATE STRAWBERRY PANCAKES



Double-Chocolate Strawberry Pancakes image

1st Place Winner Bisquick® Recipe Contest 2010! Two kinds of chocolate and sour cream create melt-in-your-mouth pancakes with a double strawberry hit.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 15

Number Of Ingredients 10

1 1/2 cups Original Bisquick™ mix
1/4 cup unsweetened baking cocoa
1 container (8 oz) sour cream
1/2 cup milk
2 teaspoons strawberry extract or vanilla
2 eggs
1 cup semisweet chocolate chips (6 oz)
Whipped cream or frozen (thawed) whipped topping
2 cups sliced fresh strawberries
Strawberry syrup

Steps:

  • In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
  • Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 110 mg, Fat 4, Fiber 5 g, Protein 9 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 25 g, TransFat 1 1/2 g

DOUBLE CHOCOLATE BROWNIE PANCAKES



Double Chocolate Brownie Pancakes image

Found in a syrup ad. It sounds so rich. I saw similar recipes on the site but none identical. So I'm looking forward to trying this out myself and letting you know.

Provided by VKuuipo Bridges

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups buttermilk pancake mix
3 tablespoons unsweetened cocoa
2 tablespoons granulated sugar
1 1/2 cups water
1/3 cup walnuts, chopped (optional)
1/4 cup semi-sweet chocolate chips

Steps:

  • Combine pancake mix, cocoa and sugar in large bowl.
  • Stir in water with wire whisk until large lumps disappear.
  • Add walnuts and chocolate chips.
  • Stir until evenly mixed.
  • Let batter rest for five minutes.
  • Cook according to package directions.
  • Serve with warm syrup.

DOUBLE-CHOCOLATE PB PANCAKES



Double-Chocolate PB Pancakes image

We added baking cocoa and dark chocolate to pancakes made with Bisquick and topped with peanut butter and bananas for an insanely delicious breakfast treat that's ready in only 20 minutes.

Provided by By Brooke Lark

Categories     Breakfast

Time 20m

Yield 6

Number Of Ingredients 8

1 cup Original Bisquick™ mix
1/4 cup unsweetened baking cocoa
1 egg
1 1/4 cups milk
1/2 cup chopped dark baking chocolate
1 cup peanut butter
2 bananas, sliced
Real maple syrup

Steps:

  • In large bowl, stir together Bisquick mix, cocoa, egg and milk with whisk just until blended. Stir in chopped chocolate.
  • Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until set.
  • Spread peanut butter over pancakes; top with sliced bananas. Serve with syrup.

Nutrition Facts : ServingSize 1 Serving

DOUBLE CHOCOLATE STOUT PANCAKES



Double Chocolate Stout Pancakes image

These chocolate stout pancakes are the best part of waking up! These pancakes combine dad's three favorite things: beer, delicious dark chocolate, and a thick, fluffy stack of pancakes. Honor your old man with something sweet! Serve with banana slices and honey.

Provided by missjonesbakes

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 15m

Yield 8

Number Of Ingredients 8

2 ripe bananas, mashed
½ cup buttermilk
½ cup chocolate stout beer
2 eggs
¼ cup vegetable oil
1 (15.25 ounce) package chocolate cake mix (such as Miss Jones)
½ cup mini chocolate chips
cooking spray

Steps:

  • Whisk bananas, buttermilk, stout beer, eggs, and vegetable oil together in a bowl until just combined. Scrape down the sides of the bowl.
  • Pour chocolate cake mix into the bowl; stir until thoroughly mixed into the batter. Fold in chocolate chips.
  • Warm a nonstick skillet or griddle over medium heat. Coat lightly with cooking spray. Drop 1/4 cup batter into the skillet and cook until edges are dry, 2 1/2 to 3 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 54.4 g, Cholesterol 47.1 mg, Fat 20 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.3 g, Sodium 481.2 mg, Sugar 31 g

BOBBY FLAY'S DOUBLE-CHOCOLATE PANCAKES



Bobby Flay's Double-Chocolate Pancakes image

Few adults would want this meal for breakfast, but it is an excellent recipe for parents to make the morning after a sleepover that had the children and their friends up late watching horror films and unfathomable YouTube comedy. I adapted it slightly from Bobby Flay's "Brunch at Bobby's" cookbook, released in 2015. Watching the effect of the sugar and chocolate on a sleepy child is its own sort of joy - and you can hustle the guests home before the inevitable crash. Serve with raspberries for reasons of taste and elegance (though strawberries or bananas would do in a pinch), and salted caramel sauce. Yes, you could insist on eating muesli and almond milk instead. But in Mr. Flay's words, "If you're going to cave, you might as well go all out."

Provided by Sam Sifton

Categories     breakfast, brunch, pancakes, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

2 large eggs
1 tablespoon granulated sugar
2 tablespoons dark brown sugar
1 1/4 to 1 3/4 cups buttermilk
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso or coffee powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 1/2 ounces semisweet chocolate, finely chopped
1 tablespoon or so neutral oil, like canola
Raspberries, for serving
Salted caramel sauce, warmed, for serving

Steps:

  • Heat oven to 250 degrees.
  • In a small bowl, whisk together eggs, sugars, 1 1/4 cups buttermilk, the melted butter and the vanilla extract.
  • In a medium bowl, sift together flour, cocoa powder, coffee powder, baking powder and salt.
  • Add the egg mixture to the flour mixture and whisk until combined. Add remaining buttermilk if mixture is too thick. Fold in the chocolate and allow to sit for 10 to 15 minutes.
  • Heat a large griddle or cast-iron pan over medium heat. Brush with the neutral oil and allow it to get hot. Drop ¼-cup portions of the batter onto the griddle and cook until bubbles begin to rise to the surface, approximately 2 minutes, then flip and cook for another minute or two. As pancakes are ready, place them on a baking sheet and keep them warm in the oven.
  • Serve stacked, with raspberries and drizzled with warm caramel sauce.

Nutrition Facts : @context http, Calories 515, UnsaturatedFat 11 grams, Carbohydrate 68 grams, Fat 24 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 512 milligrams, Sugar 26 grams, TransFat 0 grams

Tips:

  • Use the right ingredients: Make sure you have all the necessary ingredients and that they are fresh and of good quality. This will greatly influence the taste and texture of your pancakes.
  • Don't overmix the batter: Overmixing the batter can result in tough, dense pancakes. Mix the ingredients just until they are combined.
  • Let the batter rest: Allowing the batter to rest for a few minutes before cooking helps the ingredients to fully hydrate and results in a more tender pancake.
  • Use a hot, greased griddle or frying pan: This will help the pancakes cook evenly and prevent them from sticking.
  • Cook the pancakes over medium heat: Cooking the pancakes over too high heat can burn them on the outside while leaving them raw on the inside. Medium heat allows the pancakes to cook evenly throughout.
  • Flip the pancakes only once: Flipping the pancakes too often can result in them breaking or becoming tough. Flip the pancakes only once, when bubbles start to form around the edges and the bottom is golden brown.
  • Serve the pancakes immediately: Pancakes are best served hot off the griddle. Top them with your favorite toppings, such as butter, syrup, fruit, or whipped cream.

Conclusion:

These double chocolate pancakes are a delicious and indulgent treat that are perfect for breakfast, brunch, or dessert. With their rich chocolate flavor and fluffy texture, they are sure to be a hit with people of all ages. Follow the tips above to ensure your pancakes turn out perfect every time.

Here are some additional tips for making double chocolate pancakes:

  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • If you want a lighter pancake, you can substitute whole wheat flour for all-purpose flour.
  • You can also add your favorite mix-ins to the batter, such as chocolate chips, nuts, or fruit.
  • For a special occasion, you can top the pancakes with chocolate ganache or whipped cream.

Enjoy!

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