Knockout Delish Double Chocolate Pancakes (Fluffy & Rich)

What if weekend pancakes tasted like dessert and still flipped up fluffy? These Knockout Delish Double Chocolate Pancakes deliver exactly that—deep cocoa flavor with melty chocolate chips in every bite. If you’re craving double chocolate pancakes that are tender, not heavy, this batter balances cocoa, sugar, and fat for lift and cloud-soft texture. One bowl for dry, one for wet, quick whisk, and you’re minutes away from stack-worthy brunch bliss. Pro tip: resting the batter while the griddle heats gives you restaurant-style rise.

Ingredients

Ingredient	Amount / Quantity	Notes
All-purpose or gluten-free flour	1 ½ cups (180 g)	See notes for GF swaps
Unsweetened cocoa powder	¼ cup (25 g)	Natural or Dutch-process
Granulated sugar	¼ cup (50 g)	Adjust sweeter to taste
Baking soda	1 teaspoon	Reacts with acid in batter
Fine salt	½ teaspoon	Balances sweetness
Milk	1 cup (245 g)	Dairy or unsweetened alt-milk
Large eggs	2	Room temp for best rise
Vanilla extract	1 teaspoon	Rounds chocolate flavor
Butter, melted & cooled	¼ cup (57 g)	Or coconut oil for dairy-free
Semi-sweet chocolate chips (optional)	½ cup (85 g)	Mini chips distribute best

Timing

Step	Time
Prep (whisk, melt butter)	~10 minutes
Cook first side + flip batches	8–12 minutes
Total	18–22 minutes (faster than most cake-style pancakes)

Step-by-Step Instructions

Step 1: Whisk the Dry Ingredients

In a large mixing bowl, whisk the flour, cocoa powder, sugar, baking soda, and salt until the mixture looks uniform and lump-free.
Tip: Sift the cocoa first—it loves to clump. A uniform dry mix prevents overmixing later.

Step 2: Whisk the Wet Ingredients

In a medium bowl, whisk together the milk, eggs, and vanilla extract until smooth and slightly frothy.
Tip: Room-temperature eggs blend more easily and help the pancakes puff.

Step 3: Bring the Batter Together

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just moistened—some small lumps are fine. Stream in the melted, cooled butter and mix until incorporated. Fold in the chocolate chips (if using).
Tip: Use a gentle folding motion. Overmixing develops gluten and makes pancakes tough.

Step 4: Rest While the Griddle Heats

Set the batter aside for 3–5 minutes while you preheat a griddle or nonstick skillet over medium heat.
Why it matters: This quick rest hydrates the flour and lets baking soda start working, giving you taller, fluffier cakes.

Step 5: Grease & Portion

Grease the hot surface with butter, coconut oil, or cooking spray. Drop batter in ¼-cup portions, spacing to allow spread.
Tip: If batter feels thick, splash in 1–2 teaspoons of milk; if too thin, sprinkle a teaspoon of flour.

Step 6: Cook to Bubbles, Then Flip

Cook 1–2 minutes until you see bubbles across the top and the edges look set. Flip and cook another 1–2 minutes until the underside is set and springs back lightly when pressed.
Visual cue: Cocoa can hide browning—go by edges setting and gentle bounce rather than color alone.

Step 7: Hold Warm & Serve

Transfer pancakes to a rack or a plate tented loosely with foil to keep warm between batches. Serve stacked high with butter, warm syrup, fresh berries, or a dusting of cocoa.
Tip: A rack keeps bottoms from steaming so they stay fluffy, not soggy.

Nutritional Information (per serving)

Estimates for 4 servings (2–3 medium pancakes each), including chocolate chips and butter; values vary with brands and swaps.

• Calories: ~370 kcal
• Protein: ~8 g
• Carbohydrates: ~42 g (Sugars: ~18 g)
• Fat: ~19 g (Saturated: ~10 g)
• Fiber: ~4 g
• Sodium: ~420 mg
• Notes: Cocoa provides antioxidants; using mini chips spreads chocolate flavor without requiring more sugar.

Healthier Alternatives

• Make it gluten-free: Use a quality 1:1 gluten-free flour blend with xanthan gum. If your blend lacks a binder, whisk in ¼ tsp xanthan per cup of flour for structure.
• Dairy-free: Swap milk for unsweetened almond, oat, or soy milk and butter for refined coconut oil (neutral flavor).
• Lower sugar: Reduce sugar to 3 Tbsp and use mini chocolate chips (¼ cup) to keep the chocolate pop with fewer calories.
• Higher protein: Replace ¼ cup flour with whey protein isolate or serve with Greek yogurt instead of extra syrup.
• Heart-health tweak: Use avocado oil instead of butter and top with fresh berries for natural sweetness and fiber.

Serving Suggestions

• Classic stack: Butter, warm maple syrup, and a light dusting of cocoa or powdered sugar.
• Berry bliss: Raspberries + sliced strawberries and a drizzle of honey brighten the rich cocoa.
• Dessert-for-breakfast: Banana slices, peanut butter, and a few extra chips for a crowd-pleasing combo.
• Brunch board: Serve with scrambled eggs, crispy bacon, and vanilla yogurt so guests can build their perfect plate.
• Special touch: Finish with whipped cream and micro-grated dark chocolate for café vibes at home.

Common Mistakes to Avoid

• Overmixing the batter: Leads to dense pancakes. Solution: Stop stirring when the flour streaks disappear; small lumps are fine.
• Cooking too hot: Outside burns before insides set. Solution: Use medium heat and preheat fully.
• Flipping too early: Batter tears and spreads. Solution: Wait for bubbles across the surface and set edges before flipping.
• Cold melted butter: Can seize and create streaks. Solution: Ensure butter is melted and cooled (warm, not hot) before adding.
• Skipping the rest: Lower rise and thicker texture. Solution: Rest 3–5 minutes while preheating the pan.

Storing Tips

• Room temp (same day): Keep cooked pancakes on a wire rack; serve within 1–2 hours for best texture.
• Refrigerate: Cool completely; store in an airtight container for up to 3 days with parchment between layers.
• Freeze: Lay flat on a sheet to freeze, then bag for up to 2 months.
• Reheat: Toaster for crisp edges, 350°F (175°C) oven for 6–8 minutes, or microwave 20–30 seconds (softest).

Conclusion

Fluffy, deeply chocolaty, and weekender-worthy, these Knockout Delish Double Chocolate Pancakes turn a simple morning into a mini celebration. With a quick whisk, a short rest, and smart cues (watch those bubbles!), you’ll get tall stacks with molten chips in minutes. If you make them, rate the recipe and drop your tips or toppings in the comments—and don’t forget to subscribe for more chocolate-forward breakfasts and brunch favorites!

FAQs

Q1. Can I use Dutch-process cocoa instead of natural?

Yes. Dutch-process works beautifully here; just keep the baking soda as written—the milk and natural acidity in the batter balance it for lift.

Q2. How do I keep pancakes warm for a crowd?

Place cooked pancakes on a wire rack set over a sheet pan in a 200°F (95°C) oven. The rack prevents soggy bottoms.

Q3. Can I make the batter ahead?

You can pre-mix dry and wet separately up to 24 hours ahead. Combine just before cooking. If you must mix fully ahead, expect slightly less rise; stir in 1–2 tsp milk if it thickens.

Q4. What’s the best gluten-free adaptation?

Use a 1:1 GF flour blend with xanthan gum. Rest the batter 5–10 minutes to hydrate the blend for better structure and tenderness.

Q5. My pancakes aren’t fluffy—what went wrong?

Likely overmixing or heat too low/high. Mix just until combined, rest the batter, and keep the skillet at steady medium heat for reliable rise.

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