Double Chocolate Whole Wheat Pancakes
Add a little more chocolate to your chocolate with decadent double chocolate pancakes made with whole wheat flour. A quick and easy way to put some extra love into your day!
Chocolate whole wheat pancakes are the choice you make when you want lots of chocolate goodness AND the nutritious quality of a whole wheat pancake. Welcome to the best of both worlds!
If you’re in a place where you believe balance is key, you’ve come to the right place. Saying yes to chocolate for breakfast has never made more sense!
- About this double chocolate whole wheat pancakes
- What’s in chocolate whole wheat pancakes
- How to make chocolate whole wheat pancakes
- How to make these chocolate pancakes your own
- Storage Suggestions
- Reheating Tips
- More recipes for chocolate lovers
- Get the Recipe: Double Chocolate Whole Wheat Pancakes
About this double chocolate whole wheat pancakes
Double the chocolate means a chocolate pancake is loaded with little melty bits of chocolate chips in every bite. They are similar to these chocolate pancakes but with added mini chocolate chips!
If you choose to drench it with more chocolate in the form of chocolate syrup, well who could blame you?! Chopped nuts and whipped cream? Sure, go for it! Why not chocolate cream cheese glaze? Strawberry sauce? Of course, strawberries and chocolate go perfectly together!
Whatever your plans are for this weekend, make room for a little self-care and indulgence. And a really good cup of hot coffee – try an iced vanilla latte or a caramel iced coffee on those warmer days.
If you’re looking for a recipe that can be made with more traditionally healthy ingredients, then you’ve also come to the right place. This pancake recipe is easily customizable and with a few quick swaps, it can become a recipe that does not include refined sugar (yes, seriously!). It can also be made dairy-free and gluten-free. Top with nut butter and you invite protein to the party. Or if you’re feeling a little more indulgent, go for candied almond butter.
Whatever your path is, these chocolate chip pancakes will take you there. Enjoy any leftovers for an afternoon snack and freeze the rest for later.
Treat the chocolate lovers in your home. They will love waking up to this sweet surprise, no special occasion needed!
What’s in chocolate whole wheat pancakes
- Whole Wheat Flour – Can opt for gluten-free for a 1:1 gluten-free replacement.
- Cocoa Powder – Dutch-processed works great. Make sure to use a unsweetened cocoa powder.
- Sugar – Cocoa powder isn’t naturally sweet, so it needs the sugar to override the bitterness.
- Baking Powder – Needed to give the pancakes a bit of a rise, especially when using whole wheat flour.
- Salt – Brings out all of the other flavors.
- Milk – Any milk will do.
- Vegetable Oil – Can also use canola oil, melted butter, or melted coconut oil.
- Eggs – You will need 2 for this recipe.
- Mini Chocolate Chips – These are just so cute. You can use regular if that’s what you have.
- Optional toppings: chocolate syrup, fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream.
How to make chocolate whole wheat pancakes
Scroll down for detailed instructions and a printable recipe!
In a large bowl, whisk together the dry ingredients.
Separately, whisk wet ingredients before adding them to the dry ingredients.
Mix until just combined, but do not overmix. A few lumps are ok.
Fold in chocolate chips and allow the batter to rest.
Heat griddle to medium low, and if necessary add oil or butter to your pan.
Cook pancakes on both sides until done.
Serve immediately with chocolate syrup, fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream, if desired.
How to make these chocolate pancakes your own
- To make these refined sugar-free, omit the regular sugar and replace it with stevia, raw honey, maple syrup, or nothing at all. Use cacao nibs instead of chocolate chips. Top with pure maple syrup or a sugar-free nut butter spread.
- Use gluten-free whole wheat flour to make these gluten-free.
- Use oat milk, coconut milk, or almond milk for a dairy-free version. Also, look for dairy-free chocolate chips.
- Add a bit of banana puree to your pancake batter for banana chocolate pancakes.
- Top with fresh fruit or a compote for added color and freshness.
- For a delicious ganache, you can use the same one that’s provided in this hot chocolate pancakes recipe. The look of a ganache dripping down the sides of dark chocolate pancakes looks all kinds of amazing.
- Sprinkle in a dash of cinnamon for a bit of warmth and spice. Chocolate and cinnamon together are a dream team.
- Other toppings could include fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream.
Storage Suggestions
Keep any leftover pancakes in an airtight container once completely cooled. You can keep them on the counter for a few hours for anyone that wants to grab one as a snack, then transfer them to the fridge for up to 4 days. They can also be kept frozen for up to 2 months.
Reheating Tips
The best way to get them soft again is to use the microwave for about 20 second intervals. You can also pop them in the toaster until heated through and if you’ve got a big batch, the oven works too.
More recipes for chocolate lovers
- Brownie Pancakes
- Salted Caramel Hot Chocolate
- Mocha Chocolate Chip Pancakes
- Peanut Butter Chocolate Chip Pancakes
- S’mores Cereal
- Baked Chocolate Donuts
Get the Recipe: Double Chocolate Whole Wheat Pancakes
Ingredients
- 1 ½ cups whole wheat flour
- ½ cup cocoa powder
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- ¼ cup vegetable or canola oil
- 2 large eggs
- ½ cup mini chocolate chips
- Oil or butter for frying, if necessary
- Optional toppings: chocolate syrup, fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream
Instructions
- In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt.
- In a large liquid measuring cup, measure out milk. Add oil, and eggs. Whisk or beat with fork, until ingredients are well-blended.
- Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Fold in chocolate chips. Allow batter to rest 10 minutes.
- Heat griddle to medium low heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
- Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble, and edges look dry, about 3 minutes, flip pancakes and cook another 2 minutes, or until done. Cooking time depends on how hot your griddle is.
- Serve immediately with chocolate syrup, fruit sauce or jam, melted peanut butter, chopped peanuts, or whipped cream, if desired.
Notes
- Makes about 14 4-inch pancakes.
- Nutrition information does not include toppings.
- Keep any leftover pancakes in an airtight container once completely cooled. You can keep them on the counter for a couple hours for anyone that wants to grab one as a snack, then transfer them to the fridge for up to 4 days. They can also be kept frozen for up to 2 months.
- To reheat: Microwave for about 20 second intervals. You can also pop them in the toaster until heated through and if you’ve got a big batch, the oven works too.
Great recipe! Not alot of sugar and very delicious. The pancakes turned out on the cakey/dry side in case you were wondering.
I’m glad you liked them! Thank you for taking the time to leave a review!