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Homemade Double Chocolate Brownie Pancakes photo

Double Chocolate Brownie Pancakes

Wake up to these indulgent Double Chocolate Brownie Pancakes! Rich, fluffy, and loaded with chocolate goodness, they're a brunch game-changer!
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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 Pancakes:
  • 1 cup self-raising flour or plain, all-purpose, or spelt flour
  • 1/2 cup wholemeal (whole wheat) flour adds nutty flavor
  • 1/2 cup unsweetened cocoa powder for rich chocolate flavor
  • 3 tablespoons raw sugar natural sweetener
  • 1 teaspoon baking powder for rising
  • 1 pinch salt balances sweetness
  • 4 tablespoons light butter melted, or oil of choice
  • 2 teaspoons pure vanilla extract elevates flavor
  • 1 1/2 cups low-fat (skim) milk or almond milk
  • 1/4 cup dark or milk chocolate chips melts into pancakes
  • 1/2 cup chocolate chips of choice for extra chocolatey experience
  • 3 tablespoons low-fat (skim) milk for adjusting batter consistency

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula
  • Serving plates

Method
 

Cooking Instructions:
  1. Step 1: Prepare Your Ingredients - Begin by measuring out all your ingredients.
  2. Step 2: Mix the 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.
  3. Step 3: Combine the Wet Ingredients - Mix the melted butter, vanilla extract, and milk together until well combined.
  4. Step 4: Create the Batter - Pour the wet ingredients into the dry ingredients and stir gently until just combined; fold in the chocolate chips.
  5. Step 5: Heat the Skillet - Preheat your non-stick skillet or griddle over medium heat.
  6. Step 6: Cook the Pancakes - Pour about 1/4 cup of batter onto the skillet for each pancake and cook for about 2-3 minutes on each side.
  7. Step 7: Serve and Enjoy! - Serve warm, drizzled with syrup or topped with fruits.

Notes

  • You can substitute coconut flour for a gluten-free option.
  • Replace butter with coconut oil for a dairy-free version.
  • Store leftovers in an airtight container in the fridge for up to 3 days.