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

• 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!

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.

More Yummy Waffle and Pancake Recipes

Healthy Blueberry Pancakes

Light and Fluffy Whole Wheat Waffles

Light and Fluffy Whole Wheat Pancakes

Overnight Yeasted Whole Wheat Waffles