Chocolate Chocolate Chip Pancakes


Rachael Ray and I have a lot in common. We both like to cook. We both like to eat pancakes. And we both have brown hair. So she’s a professional cook and I’m just one of many faceless bloggers. She likes to cook pancakes every Sunday with her son. I don’t have a son, nor do I cook pancakes every Sunday. Oh. And soon I will no longer have brown hair. I think we are splitting hairs here, though. Obviously Rachael Ray and I are pretty much the same person.

I needed something to make for breakfast this morning as my friend, M, stood me up for our 8 a.m. donut date. I don’t blame him. Eight in the morning is pretty early, unless you’re me and get up between 3 and 6 a.m. Then 8 a.m. is kind of late. Thanks, M, if you’re reading this. You can make it up to me by driving me to the work luncheon tomorrow as you’ve offered.

I ripped this recipe from Ms. Ray’s website. It’s not her exact recipe. I both purposely and accidentally tweaked it. Still, it turned out damn good. I’d make it again. I wonder if Ms. Ray would try it…


  • 2 c. all-purpose flour
  • 3 T. sugar
  • 1/4 c. unsweetened cocoa powder, sifted
  • 3 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 c. milk
  • 1 T. sour cream
  • 4 T. butter, melted and cooled
  • 2 large eggs
  • 1 tsp. vanilla extract
  • mini semi-sweet chocolate chips
  • milk chocolate chips


  1. Pre-heat a large nonstick skillet or griddle over medium high heat.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the milk, butter, sour cream, eggs and vanilla. Pour the wet ingredients over the dry ingredients and stir with a wooden spoon or rubber spatula until just combined (do not overmix or your pancakes will be tough).
  3. Ladle out about 1/4 cup of batter onto the griddle for each pancake. Drop your desired amount of chocolate chips onto the pancakes and press down so that the batter covers the chips. Cook until you begin to see bubbles forming around the edges of the pancakes, about 3 minutes. Flip each pancake over to cook the opposite side, about 1 more minute. Top with butter and syrup (I topped with Golden Syrup) or a dollop of fresh whipped cream.

Recipe rating: 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s