These double chocolate chip pancakes are light, fluffy, and packed with a rich chocolate flavour.
These double chocolate chip pancakes are studded with dark chocolate chips and infused with a rich chocolate flavour thanks to the cocoa powder. We’ve served our chocolate chip pancakes with ice cream and a homemade chocolate sauce to make this dish really luxurious and indulgent.
- 3 eggs, separated
- 100g plain flour
- 30g cocoa powder
- 1tsp baking powder
- 150ml milk
- butter, for cooking
- 50g chocolate chips
- Ice cream and chocolate sauce, to serve
Whisk the egg whites with an electric whisk until they form stiff peaks.
In a separate bowl whisk together the milk, eggs, baking powder, cocoa and flour until you have a thick batter.
Add one third of the egg whites to the batter mixture and combine fully. Then carefully add the rest of the egg whites, folding in gently.
Heat a non-stick frying pan on a medium high heat. Melt a knob of butter in the pan, then add spoonfuls of your batter to the pan and sprinkle the upturned side with chocolate chips. Once cooked on the underside, flip and continue to cook for a minute more until the pancakes are done on both sides and puffed up.
Serve with a drizzle of chocolate sauce and a scoop of ice cream, if you like.
Top tips for making double chocolate chip pancakes
You can experiment with any toppings you like. Adding fresh fruit, like berries or sliced banana, would make these chocolate chip pancakes perfect for a weekend brunch or breakfast treat.
These pancakes are best made and eaten on the same day for the best flavour.