These pancakes are my weekend guilty pleasure: tender, deeply chocolate, and finished with a warm, glossy sauce that melts into every fold. They balance the fudgy density of a brownie with the light stackability of pancakes. You get both textures in one delicious breakfast (or dessert) without a long ingredient list.
I keep the batter simple and forgiving, leaning on cocoa and two sorts of chocolate chips for depth. The recipe works with low-fat or plant milks, and a touch of wholemeal flour gives the cakes a slight chew that keeps them from tasting cloying. They come together fast and hold heat well, so you can cook a batch and eat them all warm.
Below you’ll find clear ingredient notes, step-by-step directions, swaps, troubleshooting, and storage tips. I wrote this with practical kitchen-tested tips so you get reliably fudgy, evenly cooked Double Chocolate Brownie Pancakes every time.
Ingredient Notes
Before you mix, a few quick notes on the ingredients and why they matter. Self-raising flour brings lift and structure—it’s the main driver for pancake height here. The wholemeal flour adds body and a touch of nuttiness to offset the rich cocoa. Unsweetened cocoa is your deep chocolate base; raw sugar keeps the sweetness restrained and caramel-like. The two measures of chocolate chips create texture contrasts: some in the batter, some melted into sauce.
Butter melts into the batter for richness, but oil works too if you prefer. I include options for low-fat or almond milk so you can adapt to what you have on hand. Vanilla makes the chocolate sing, and a small pinch of salt balances the flavors. Read the ingredient list carefully and prep everything before you heat the pan—this batter is happiest when cooked right away.
Ingredients
- 1 cup self raising flour — provides lift and lightness; substitute for plain/all purpose or spelt flour if needed.
- 1/2 cup wholemeal/whole wheat flour — adds texture, fiber, and a subtle nutty flavor.
- 1/2 cup unsweetened cocoa powder — the chocolate backbone; use good-quality unsweetened cocoa for best flavor.
- 3 tablespoons raw sugar — balances bitterness; you can use a natural sweetener of choice.
- 1 teaspoon baking powder — extra lift; see notes if using self-raising flour that’s already strong.
- 1 pinch salt — enhances all the chocolate notes; don’t skip.
- 4 tablespoons light butter, melted — adds richness and mouthfeel; oil of choice can substitute.
- 2 teaspoons pure vanilla extract — deepens flavor and rounds the cocoa.
- 1 1/2 cups low fat/skim milk — or almond milk; hydrates the batter and keeps pancakes tender.
- 1/4 cup dark or milk chocolate chips — reserved for the sauce; choose based on how sweet you want it.
- 1/2 cup chocolate chips of choice — folded into the batter (I used dark chocolate); creates pockets of molten chocolate.
- 3 tablespoons low fat/skim milk — for melting the reserved chocolate into a smooth sauce; almond milk works too.
Make Double Chocolate Brownie Pancakes: A Simple Method
- In a large bowl whisk together 1 cup self-raising flour, 1/2 cup wholemeal/whole wheat flour, 1/2 cup unsweetened cocoa powder, 3 tablespoons raw sugar (or chosen sweetener), 1 teaspoon baking powder, and a pinch of salt until evenly combined.
- In a separate bowl whisk together 4 tablespoons light butter (melted) and 2 teaspoons pure vanilla extract. Add 1 1/2 cups low fat/skim milk (or almond milk) and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined and no large dry streaks remain. Do not overmix. Fold in the 1/2 cup chocolate chips of choice with a spatula.
- Preheat a nonstick frying pan or griddle over low–medium heat. Lightly grease the pan with cooking spray or a small amount of oil.
- For each pancake, pour about 1/4 cup of batter onto the hot pan. Cook until the surface forms bubbles and the edges look set, then flip and cook the other side until cooked through. Repeat with remaining batter, adjusting heat as needed to prevent burning. Transfer cooked pancakes to a plate and keep warm.
- Reserve the 1/4 cup dark or milk chocolate chips for the sauce. To make the chocolate sauce, place those 1/4 cup chocolate chips in a microwave-safe bowl with 3 tablespoons low fat/skim milk (or almond milk). Microwave in 15–30 second bursts, stirring between bursts, until the chocolate is fully melted and the mixture is smooth. (Alternatively, melt together in a heatproof bowl over simmering water, stirring until smooth.)
- Stack or arrange the pancakes, drizzle the warm chocolate sauce over them, and serve immediately.
Reasons to Love Double Chocolate Brownie Pancakes
They’re decadent but not fussy. One batter turns into a stack that feels like dessert for breakfast. The combination of cocoa, two types of chocolate chips, and a warm sauce gives you an intense chocolate hit without heaviness. The wholemeal flour keeps each bite satisfyingly chewy so the texture resembles a brownie-pancake hybrid rather than a dense brick.
They’re flexible. Use skim milk or almond milk, swap butter for oil, or tweak the sugar for sweetness preference. The method is forgiving: low–medium heat and steady attention yield consistent results. These pancakes also travel well—reheat in a low oven or a hot pan and they’ll still be pleasantly soft.
Swap Guide
Here are straightforward swaps that keep the recipe reliable.
Flours
- Self raising flour: If you only have plain/all-purpose flour, add 1 1/2 teaspoons baking powder to the 1 cup plain flour to mimic self-raising flour.
- Wholemeal/Whole wheat: Swap for spelt flour at a 1:1 ratio for a nuttier flavor, or use extra self-raising flour to make a lighter cake-like pancake.
Fats & Milks
- Butter: Use neutral oil (sunflower, canola, light olive) in the same volume if you want dairy-free pancakes.
- Milk: Almond, oat, or soy milk work interchangeably here. Expect very slight texture differences but no major change to cook time.
Sweeteners & Chocolate
- Raw sugar: Maple syrup or honey can be used, but reduce liquid elsewhere slightly if your batter feels loose. Taste as you go—these options are sweeter and more aromatic.
- Chocolate chips: Use milk for sweeter pancakes, dark for more bitterness, or even white chips for a contrasting hit. Chopping a bar gives a more irregular, molten pocket than chips.
Essential Tools for Success
- Nonstick frying pan or griddle: A smooth surface prevents sticking and encourages even browning.
- Rubber spatula: For folding chips without overworking the batter.
- Measuring cups & spoons: Accurate flour and cocoa measurements keep texture consistent.
- Microwave-safe bowl or heatproof bowl + saucepan: For melting the chocolate sauce reliably.
- Small ladle or 1/4-cup measure: To portion identical pancakes so they cook evenly.
Slip-Ups to Skip
Here are the common mistakes I see and how to avoid them.
- Overmixing the batter: This develops gluten and makes pancakes tough. Stir until combined and leave a few small streaks rather than whipping to smooth perfection.
- Too-hot pan: High heat browns the outside before the inside cooks. Start low–medium and give the pan a minute to moderate between batches.
- Adding all chocolate at once: Fold chips gently at the end. If you stir them too aggressively they’ll bleed into the batter and reduce distinct pockets of chocolate.
- Skipping the reserved sauce chips: Those extra 1/4 cup chips are what transform this into “brownie” pancakes. Don’t melt them with cold milk straight from the fridge—warm the milk slightly first if using the stove method.
Seasonal Twists
Change small things with the seasons to keep this recipe exciting.
- Autumn: Stir a pinch of cinnamon and a little ground ginger into the dry mix for a spicy depth that pairs well with dark chocolate.
- Winter: Add orange zest to the batter or the sauce for a classic chocolate-orange welcome.
- Spring: Fold in a handful of fresh raspberries (gently) to add tart brightness against the chocolate.
- Summer: Top the stack with sliced strawberries or a scoop of lightly sweetened ricotta for freshness.
Flavor Logic
Why these ingredients work together: self-raising flour and baking powder give controlled lift so pancakes stay tender while wholemeal flour adds structure and chew. Cocoa provides bitter, roasted notes; raw sugar counteracts that bitterness without being cloying. Butter brings a creamy mouthfeel that chocolate needs to feel indulgent rather than flat. The two-stage chocolate approach—chips inside and chips melted for sauce—ensures both texture and glossy finish. Vanilla and salt are small in volume but crucial for amplifying chocolate flavors.
Make-Ahead & Storage
Make the batter and cook the pancakes fresh for the best texture, but you can refrigerate batter for up to 24 hours. If batter thickens, whisk in a tablespoon of milk before cooking. Cooked pancakes store well:
- Fridge: Keep in an airtight container for up to 3 days. Reheat in a low oven (150°C / 300°F) for 8–10 minutes or in a hot pan for a minute per side.
- Freezer: Freeze single pancakes between sheets of parchment in a zip-top bag for up to 2 months. Reheat straight from frozen in a medium pan or toaster oven.
- Sauce: Chocolate sauce keeps in the fridge for up to a week; gently reheat in short 10-second bursts in the microwave or over a bain-marie, stirring until glossy.
Double Chocolate Brownie Pancakes FAQs
Can I make these egg-free? Yes. The recipe doesn’t list eggs, so no change needed.
Why use both self-raising and wholemeal flours? The mix balances rise with chew. Self-raising gives fluff; wholemeal gives texture and a less-sweet backbone that complements the cocoa.
My pancakes are too dense—what went wrong? You likely overmixed or cooked at too-high heat. Mix until just combined and lower the temperature.
Can I double the recipe? Absolutely. Work in batches and keep cooked pancakes warm on a low oven rack.
How do I get glossy chocolate sauce? Melt the reserved chips with the 3 tablespoons of milk slowly and stir thoroughly. If it seizes, add a splash more warm milk and stir until smooth.
In Closing
These Double Chocolate Brownie Pancakes are a reliable, chocolate-forward stack that feels celebratory without being complicated. Keep the batter slightly lumpy, manage the heat, and give the sauce a gentle stirring—small steps that create a big payoff. Make them on a slow weekend morning, or scale down for a midweek treat. Either way, you’ll have warm, chocolatey layers that hit the sweet spot between pancake and brownie.
If you try them, tell me how you adapted the swaps—dark chips, orange zest, or a handful of berries all make great variations. Enjoy the melty pockets and the glossy drizzle. Happy cooking.
Double Chocolate Brownie Pancakes
Ingredients
Ingredients
- 1 cupself raising floursubstitute for plain/all purpose or spelt flour
- 1/2 cupwholemeal/whole wheat flour
- 1/2 cupunsweetened cocoa powder
- 3 tablespoonsraw sugaror natural sweetener of choice
- 1 teaspoonbaking powder*see notes
- 1 pinchsalt
- 4 tablespoonslight butter melted (or oil of choice)
- 2 teaspoonspure vanilla extract
- 1 1/2 cupslow fat/skim milk or almond milk
- 1/4 cupdark or milk chocolate chips
- 1/2 cupchocolate chips of choice I used dark chocolate
- 3 tablespoonslow fat/skim milk or almond milk
Instructions
Instructions
- In a large bowl whisk together 1 cup self-raising flour, 1/2 cup wholemeal/whole wheat flour, 1/2 cup unsweetened cocoa powder, 3 tablespoons raw sugar (or chosen sweetener), 1 teaspoon baking powder, and a pinch of salt until evenly combined.
- In a separate bowl whisk together 4 tablespoons light butter (melted) and 2 teaspoons pure vanilla extract. Add 1 1/2 cups low fat/skim milk (or almond milk) and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined and no large dry streaks remain. Do not overmix. Fold in the 1/2 cup chocolate chips of choice with a spatula.
- Preheat a nonstick frying pan or griddle over low–medium heat. Lightly grease the pan with cooking spray or a small amount of oil.
- For each pancake, pour about 1/4 cup of batter onto the hot pan. Cook until the surface forms bubbles and the edges look set, then flip and cook the other side until cooked through. Repeat with remaining batter, adjusting heat as needed to prevent burning. Transfer cooked pancakes to a plate and keep warm.
- Reserve the 1/4 cup dark or milk chocolate chips for the sauce. To make the chocolate sauce, place those 1/4 cup chocolate chips in a microwave-safe bowl with 3 tablespoons low fat/skim milk (or almond milk). Microwave in 15–30 second bursts, stirring between bursts, until the chocolate is fully melted and the mixture is smooth. (Alternatively, melt together in a heatproof bowl over simmering water, stirring until smooth.)
- Stack or arrange the pancakes, drizzle the warm chocolate sauce over them, and serve immediately.
Equipment
- Large Bowl
- Mixing Bowl
- Whisk
- Spatula
- nonstick frying pan
- griddle
- Microwave-safe Bowl
- Heatproof bowl
- Plate
Notes
Use 1/2 teaspoon
baking soda
if using plain/all purpose flour.
Use
2 teaspoons
baking powder
if using plain/all purpose flour.
Nutrition calculated for 1 serving which is 2 pancakes per person.
