A chocolate lover’s dream, these Chocolate Chocolate Chip Pancakes are extra thick and made with just a few basic ingredients.
A full proof way to get your family out of bed!!
Big Daddy proclaimed he didn’t want breakfast. “I’m sleepy and need to watch what I eat today.”
Fast forward 10 minutes, he comes in the kitchen bright-eyed. “What are you making?”
Chocolate… gets them every time!
I made this one Saturday using a chocolate cake mix. They tasted good; they were fat and fluffy. However, they were really delicate and difficult to work with.
This time I made them using a Biscuit/Pancake mix and added cocoa and chocolate chips.
I plated them and served the boys. All I heard was “ohs” and “ahs” for a few minutes. Then “Mommy, this is the best breakfast I’ve ever had!” and “Mommy, I want these pancakes everyday!!”
That’s the response I was looking for! You must try these!!
Go! Go make these now!!
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Chocolate Chocolate Chip Pancakes
- 1 and 1/2 cup milk
- 2 cups baking mix
- 1/4 cup granulated sugar
- 1/4 cup cocoa
- 2 Tablespoon water
- 1/3 cup chocolate chips
- Heat griddle to medium heat, pour 2 T canola oil on griddle to prevent pancakes from sticking. Pour baking mix and cocoa in a bowl and stir with a whisk to remove lumps. Add sugar and stir. Pour in milk and water. Stir with a spoon until smooth. Stir in chocolate chips. Using an ice cream scoop, drop pancakes on griddle. Watch closely. Pancakes are ready to flip once bubbles form in center of pancake and edges appear dry. Flip pancake and cook an additional 2 to 3 minutes, watching closely. Remove to platter and keep warm in a 200 degree oven until all pancakes are cooked. Yield: approximately 12 pancakes.
- Serve with strawberries, whipped cream, and chocolate syrup.
- *Tip ~ freeze any left over pancakes with sheets of waxed paper between each. Microwave or put in toaster oven for a quick home-made breakfast