Double Chocolate Whole Wheat Pancakes

a stack of chocolate pancakes on a white plate

Want to make your weekend morning a little more fun? Try adding some Double Chocolate Whole Wheat Pancakes into the mix! These are packed with chocolate (of course!) but they’ve also got the benefits of whole grains you can feel good about.

We’re headed off on vacation today (cue the happy dance), and so I bring you a breakfast that feels like that first-day-of-vacation mood. Lots of fun, and plenty of chocolate. Around here, we love a weekend breakfast run to our favorite bakery, but there’s something special and cozy about flipping pancakes in your pjs with a mug of coffee in hand. And double chocolate pancakes? Well they’re EXTRA cozy. 

In our house almost all pancakes are based on Light and Fluffy Whole Wheat Pancakes. While we’ve tried many other recipes, nothing beats the nutty flavor of pancakes made with whole grain flour. These are the pancakes I grew up eating at the Paradise Cafe in Lawrence, Kansas – it was a funky, cheerful, neighborhood diner that I wish was still around. In addition to being delicious, their food felt nourishing – full of good things that tasted great too. These pancakes are just that. Light, fluffy, delicious, and in this case, filled with melty chocolate chips and flavored with cocoa powder folded into the batter. 

They’re easy to make too. You just need one bowl!

ingredients for pancakes in a white mixing bowl

Ingredients

  • Whole Wheat Flour – The heart of these pancakes is100% Whole Wheat Flour. You get great flavor from regular whole wheat flour, but white whole wheat flour would work well too. 
  • White Sugar – The original recipe this one is based on uses brown sugar, but using white sugar here helps to highlight the chocolate flavor of the cocoa powder. 
  • Cooking Oil – Use any neutral-flavored oil you use for cooking. I use avocado oil in most things these days (I buy it at Costco), but grapeseed oil and vegetable oil work well here. 
  • Buttermilk – Buttermilk is the key ingredient to keeping these pancakes tender and light. See below for my favorite sub when I don’t have buttermilk on hand. 
  • Unsweetened Cocoa Powder – Any type will work – Dutch process or not. I usually just keep Hershey’s on hand for baking. I also LOVE Hershey’s Special Dark Cocoa Powder which has a really rich chocolate flavor. 
  • Eggs, Kosher Salt, Baking Powder – Pantry / fridge staples you’ll need to finish the pancakes.
  • Chocolate Chips – For all the chocolate flavor, don’t forget the chocolate chips!

stirring pancake batter in a white bowl

Substitute for Buttermilk

If you don’t have buttermilk, replace 2 cups of buttermilk with 1 ½ cups milk, 2 teaspoons white vinegar or lemon juice, and ½ cup plain yogurt. The yogurt and the vinegar / lemon juice thicken the milk and mimic the sour flavor of buttermilk. 

How to Freeze Pancakes

Pancakes are one of the best things to have in your freezer. Cook the pancakes and then allow to cool completely on a cooling rack. They can be slightly overlapping. Once cool, transfer the cooling rack to the freezer until the pancakes are frozen through, 1 to 2 hours. Transfer to a freezer-safe bag. Freeze for up to 6 months. 

To serve, reheat pancakes in the microwave, toaster oven, or on a sheet pan in a 400°F / 200°C oven.

cooking pancakes in a large skillet

Do you love pancakes and waffles? So do we!

Favorite Tools

a fork and a stack of pancakes on a white plate

a stack of pancakes with butter and syrup on a white plate
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Double Chocolate Whole Wheat Pancakes

With plenty of chocolate and using whole wheat flour for balance, these pancakes will make any weekend morning feel worthy of a celebration. All you need is one bowl for mixing and a griddle.
To adjust the servings in this recipe, click on the number next to servings.
Course Breakfast
Keyword brunch, chocolate, easy breakfast recipe, family friendly, freezer friendly, pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 481kcal
Author Jess Smith via Inquiring Chef
Cost $4.00

Equipment

  • Mixing Bowl
  • Skillet or Griddle

Ingredients

  • 2 large Eggs
  • 1/3 cup Sugar (66g)
  • 1/4 cup Cooking Oil (60mL)
  • 2 cups Buttermilk (475mL)
  • 1 3/4 cups Whole Wheat Flour (see note) (218g)
  • 1/4 cup Unsweetened Cocoa Powder (20g)
  • 2 Tbsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1 cup Chocolate Chips
  • Butter and maple syrup, for serving

Instructions

  • In a large mixing bowl, whisk together eggs, sugar, cooking oil, and buttermilk.
  • Add whole wheat flour, cocoa powder, baking powder, and salt and stir just until combined.
  • Fold in chocolate chips.
  • Ladle batter into an oiled griddle or skillet at low medium heat until bubbles form on the surface. Flip and cook on the other side until set. (Note: keep the heat lower than you would with other pancakes because the slightly higher sugar content in these can burn more easily.)
  • Serve immediately with butter and maple syrup on top.

Notes

Whole Wheat Flour - Whole Wheat Flour or “White” Whole Wheat Flour will work in this recipe. Do not use whole wheat pastry flour.
Buttermilk - Don’t have buttermilk? Replace 2 cups of buttermilk with 1 ½ cups milk, 2 teaspoons white vinegar or lemon juice, and ½ cup plain yogurt. The yogurt and the vinegar / lemon juice thicken the milk and mimic the sour flavor of buttermilk. 
Recipe adapted from Light and Fluffy Whole Wheat Pancakes which are originally adapted from the "Black Jack Flapjacks" served at the Black Jack Inn and the Paradise Cafe in Lawrence, Kansas

Nutrition

Calories: 481kcal | Carbohydrates: 65g | Protein: 11g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 230mg | Potassium: 717mg | Fiber: 6g | Sugar: 34g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 326mg | Iron: 3mg

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