Chocolate Pancakes with Chocolate Chips

Start any day off right with decadent, homemade Chocolate Pancakes with Chocolate Chips! This homemade pancake recipe is wonderfully fluffy and dairy free. Learn how to make chocolate pancakes and what substitutions you can make to this recipe below. And don’t forget to check out how to make the best homemade pancakes, too.

Overhead view of slice cut out of stack of pancakes on plate

Monday, we celebrated and remembered my grandfather, Pop. He passed away last Thursday at the age of 85, and a large portion of our family descended upon Georgia to lay him to rest.

One of my favorite memories of my Pop, other than asking endless questions while he worked pewter in his workshop and at various art festivals around the South, was the pancakes he would make whenever we visited.

My Pop’s pancakes were delicious, and we ate them at least once whenever we visited his and Granny’s Georgia home during my childhood. And I always drooled over them when we were discussing breakfast because, well, they were amazingly fluffy with a crispy edge and all kinds of perfection when drizzled with syrup.

Granny finally revealed the secret of Pop’s pancakes to me in recent years, and it’s so simple, yet profound.

Pop’s love of food and being in the kitchen has passed down through the generations, and I’m happy to share a recipe that I think he would have loved this morning.

join our party!

get our latest recipes delivered to your inbox every week — plus all my entertaining tips and tricks!

    We respect your privacy. Unsubscribe at any time.

    Why I love this recipe:

    This Chocolate Pancake recipe isn’t in competition with my Pop’s. Nothing can top Pop’s pancakes, in my opinion, but they do celebrate what I love in a breakfast—decadence.

    These Chocolate Pancakes start with my rich old-fashioned pancake recipe, then get chocolate flavoring from chocolate almond milk and chocolate chips.

    They’re really decadent and they’re a total treat and perfect for any chocolate lover.

    So whether you’re hosting brunch at home or simply want to make a special breakfast for your family, this homemade pancake recipe is a brilliant idea to have in your digital recipe box!

    Other special pancake recipes to try: Blueberry Pancakes with Blueberry Syrup | Cinnamon Roll Pancakes | Funfetti Pancakes | Strawberry Pancakes with Dark Chocolate Drizzle | Red Velvet Pancakes

    Need breakfast inspiration? Head on over to my Breakfast and Brunch Recipe Index for more ideas!

    Stack of double chocolate pancakes on plate with butter on top

    What you need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    In addition to these tools, you’re going to need some ingredients, too. Be sure to scroll all the way down to the recipe card for the exact measurements!

    • All-purpose flour—we always have unbleached at our house, but the regular kind works perfectly, too! I have not tried this recipe with gluten free flour substitutes, so please do not attempt that.
    • Granulated sugar—this is also know as white sugar. There’s no real substitute for it here in these pancakes.
    • Leaveners—we’re using baking powder, baking soda and eggs to give our pancakes a rise! Make sure they’re fresh so your pancakes are the fluffiest.
    • Kosher salt—I like to use a medium grain kosher salt. If you’re using fine grain, consider using about ¾ teaspoon of salt instead so your pancakes don’t get too salty.
    • Dark chocolate almond milk—this chocolate milk is so dang good. That said, if you’re not interested in keeping these pancakes dairy free, consider using your favorite chocolate milk in place of this.
    • Vanilla extract—if you can afford it, use the pure, real deal stuff.
    • Flavorless oil—avocado, vegetable or canola oil are perfect here! You can also use unsalted butter if that’s your jam, too.
    • Chocolate chips—for this recipe to be truly dairy free, you need to use dark chocolate chips. If you’re not concerned about keeping it dairy free, use your favorite chocolate chips
    • Toppings—it depends on what you like, but we’ve topped these beauties with (vegan) butter, chocolate ganache or chocolate sauce, caramel sauce, maple syrup, whipped topping (or homemade whipped cream) and more chocolate chips.
    Stack of pancakes on plate with fork and glass of milk

    How to make Chocolate Pancakes

    First, we’re going to make our homemade pancake batter. In a large bowl, measure out the flour, baking powder, baking soda and salt. Whisk them to ensure that they’re evenly dispersed in the batter.

    In a small bowl or a liquid measuring cup, combine the wet ingredients. (That means the chocolate milk, eggs, vanilla extract and oil.) Whisk them or stir them with a fork until the eggs mixture is well-combined.

    This might take a minute or two, but it’s really important so that the egg doesn’t leave ribbons in your pancake batter.

    Once the wet ingredients are well combined, pour them directly into the dry ingredients. Use a rubber spatula to gently mix the batter until just combined. If you overmix the pancakes, they will become tougher, so just stir until the flour is incorporated. It’s OK if this batter has lumps in it.

    Set the homemade pancake batter aside, and let it rest for 5-10 minutes. While it rests, heat your griddle or nonstick skillet over medium heat. When it’s hot, grease lightly with oil or cooking spray. If you don’t mind dairy, you can brush butter on the skillet, too.

    Use a cookie scoop or a measuring cup to dollop the pancakes onto the preheated skillet. I like to make 2-tablespoon silver dollar pancakes, but you can make larger ones, too.

    Sprinkle a few chocolate chips on top of the pancake batter once it’s in the griddle.

    When several bubbles have formed on the surface, flip and cook through. (Do NOT press down on them after you flip them! This will deflate them!) Repeat until all batter has been made into pancakes.

    Make a stack of pancakes, and serve with your favorite maple syrup.

    Quick Tips and Tricks for the Best Pancakes

    • Don’t overmix your batter! Just mix the batter until it has just come together. Lumps are OK. If you mix until it’s smooth, the pancakes won’t be as fluffy.
    • When do you know how to flip? When big ‘ol bubbles start to form in the batter. Lift up the edge a little bit with a spatula to confirm the color on the other side before committing… because when you flip them, you won’t flip them again. (Yep. We only need to flip our pancakes once.)
    • Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.
    • Leftover pancakes? Freeze ’em! Line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

    Here’s how you can make your own:

    Overhead view of slice cut out of stack of pancakes on plate

    Chocolate Pancakes with Chocolate Chips

    Erin Parker, The Speckled Palate
    Start any day off right with decadent, homemade Chocolate Pancakes with Chocolate Chips! This homemade pancake recipe is wonderfully fluffy and dairy free. Learn how to make chocolate pancakes and what substitutions you can make to this recipe below.
    5 from 51 votes
    Servings 4 servings
    Calories 432 kcal
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes


    • 1 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 1 ½ cup dark chocolate almond milk can sub regular chocolate milk
    • 2 eggs
    • 1 teaspoon pure vanilla extract
    • 2 tablespoons unflavored oil
    • ½ cup dark chocolate chips

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


    • In a medium-sized bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk together. Set aside.
    • In a large bowl, combine the wet ingredients — dark chocolate almond milk, eggs, vanilla extract and coconut oil — and whisk until incorporated.
    • Pour the dry ingredients into the wet ingredients, stirring until just combined. Set aside, and let rest for 5-10 minutes.
    • While the batter is resting, heat a skillet over medium-high heat. Grease the pan with butter or cooking spray.
    • Dollop the pancakes onto the preheated skillet when ready, and sprinkle a few chocolate chips on the top of each pancake.
    • Flip each pancake when several bubbles have formed on the surface, and cook through.
    • Enjoy warm! (And if you’re feeling really decadent, add a pat of butter or margerine and some syrup!)


    How to store leftover pancakes: Place on a plate or an airtight food storage container. Keep in the fridge for 2-3 days. Reheat in the toaster oven, toaster or oven until warmed through (but not crispy.)
    How to freeze pancakes: Line a baking sheet with wax paper, and pop them
    in the freezer for 4-6 hours. When the pancakes are fully frozen, transfer them
    to a freezer baggie. Reheat in the toaster oven, toaster or the oven until
    warmed through.

    Quick tips and tricks for the best pancakes

    • Don’t overmix your batter! This means you want to mix the batter until it has just combined. Lumps are OK. If you whisk/mix until it’s completely smooth, the pancakes will become tough and won’t become as fluffy.
    • When do you know how to flip? When big ‘ol bubbles start to form. Lift up the edge with a spatula to confirm the pancake is golden brown before flipping. Once you flip the pancake, you won’t flip it again.
    • Once you’ve flipped your pancakes, don’t press down on them! This will deflate them. Obviously, we want them to puff up and be as light and airy as possible.


    Serving: 4servingsCalories: 432kcalCarbohydrates: 58gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 95mgSodium: 664mgFiber: 3gSugar: 18g
    Keyword Breakfast, Brunch, chocolate pancakes, chocolate recipe, pancake recipe
    Course Breakfast & Brunch
    Cuisine American
    Tried this recipe?Let us know how it was!

    Do you have any recipes that remind you of a grandparent?

    A woman with dark curly hair wearing a black tank top in front of a white wall

    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

    Similar Posts

    Before leaving a comment or rating, ask yourself:

    • Did you make the recipe as directed? If you didn’t or made an ingredient swap, please do not leave a rating. Recipe results are not guaranteed when changes have been made.
    • Is your comment helpful to others? Rude or hateful comments will not be approved. Please remember that this website is run by a real person.
    • Are you complaining about ads? I develop these recipes and provide them to you for free. Advertising allows me to continue to do so at not cost to you. It is also unavoidable on the internet and in everyday life. If you want recipes without ads, please purchase a cookbook or borrow one from your local library.


    1. I’m sorry for your loss, Erin. I can tell how much your Pop meant to you. How wonderful that you have a specific recipe by which to remember him, too. 🙂 I’ll always think of my Grandpa McCoy when I think of bacon (often, ha!), since he used to cook it for us under a cast iron press, which resulted in such crisp and delicious bacon that he’d serve us along with freshly squeezed orange juice that my Grandma McCoy would make. Though I don’t believe I ever got to taste it from his kitchen, my Grandpa Bob’s stew will always be the dish by which my mom’s family remembers him.

      1. Thank you, Katherine. I agree with you — it’s wonderful to have a recipe that reminds me of him, and whenever I make pancakes, I inevitably think of him. So he’ll live on in my memory.

        I love that when you think of your Grandpa McCoy, you think of bacon. His cooking method sounds delightful, and I love that it was served with fresh OJ.

        Isn’t it amazing how a simple dish can bring us back to a place or a person? I love that we have these memories made through food and am so happy you’ve got some specific ones from your family, as well.

    2. Double chocolate pancakes exist?! Wow they look amazing! Where did you get that plate with all the hearts on it? *BIG HUG from your fellow Texan blogger* I am sorry to hear about your grandfather.

      1. Ha! Yes, ma’am! Double Chocolate Pancakes exist in my world, and you’re welcome to come live in it because, well, CHOCOLATE. (The plate was from the Crate and Barrel outlet, I believe…)

        Thanks, lovely. I appreciate it.

    3. Oh Erin. This is such a wonderful, poignant post. I’m at a loss on what to write as nothing can adequately say how much I feel for you and your family in regards to the loss of your grandfather. He sounds like an amazing man and I am glad that you got to spend time learning and absorbing his passion for cooking pancakes (alongside some of his secrets!). Thanks for sharing this beautiful recipe with us. I definitely going to make these in an attempt to achieve the soft, delicious layers with crispy edges. Sending you hugs from Aussieland xxxx

      1. Thank you, Laura. You’re so sweet, and your words so sincere. I appreciate it. Pop was an amazing man, and I’m so happy I had as much time as I did with him.

        Please let me know how this recipes turns out for you, lovely! It’s pretty delicious and basically dessert for breakfast, which I’m all about.

    4. This post is a wonderful way to celebrate your Pop’s life and enhance his memory 🙂
      And these pancakes are the looking really delicious 🙂
      I should make them to pamper my husband

      1. Thank you, Winnie! I thought this post was fitting since I loved Pop’s pancakes. 🙂 And I bet your husband would love these if you made them… they’re delightful and definitely something that could be used for pampering someone!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating