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Delicious double chocolate pancakes topped with chocolate syrup and berries

Double Chocolate Pancakes

Indulge in these fluffy Double Chocolate Pancakes made with cocoa powder and semi-sweet chocolate chips, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups Hungry Jack buttermilk pancake mix Perfect base for fluffiness; use any pancake mix if you're out.
  • 0.25 cups cocoa powder Adds intense chocolate flavor; Dutch-processed cocoa can make it extra rich.
  • 1 tablespoon light brown sugar Provides a hint of caramel sweetness; can substitute with white sugar if needed.
  • 1 cup water Adjust slightly for desired batter thickness; milk can be used for creaminess.
  • 0.5 cups semi-sweet chocolate chips Adds pockets of melted chocolate; use dark chocolate chips for an intense experience.

Method
 

Preparation
  1. In a medium bowl, whisk together the pancake mix, cocoa powder, and light brown sugar until well combined.
  2. Gradually add the water, stirring until the batter is thick and moist.
  3. Fold in the semi-sweet chocolate chips.
  4. Preheat a non-stick electric skillet to 350°F and lightly grease it.
Cooking
  1. Use a large cookie scoop to pour the batter onto the skillet.
  2. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes until golden brown.
  3. Serve warm with a drizzle of maple syrup.

Notes

Let the batter rest for about 5-10 minutes for fluffier pancakes. For an extra chocolate kick, top with chocolate syrup, whipped cream, or fresh berries.