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.
Skillet or Griddle
- 2 large Eggs
- ⅓ cup Sugar (66g)
- ¼ cup Cooking Oil (60mL)
- 2 cups Buttermilk (475mL)
- 1 ¾ cups Whole Wheat Flour (see note) (218g)
- ¼ cup Unsweetened Cocoa Powder (20g)
- 2 tablespoon Baking Powder
- ¼ teaspoon Kosher Salt
- 1 cup Chocolate Chips
- Butter and maple syrup, for serving
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.
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
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