Ihop Chocolate Chocolate Chip Pancakes Recipe
Let’s Dish About These Chocolate Chip Pancakes
Hey there! So, the other day I was battling a serious chocolate craving and remembered this gem of a pancake recipe. It’s my go-to for those lazy weekend mornings when nothing but a stack of chocolate chip pancakes will do. I tried it for the first time after a fun trip to IHOP with the kids, and I’ve been hooked since. They were so good—like a warm hug of chocolate on a plate. Honestly, my family thinks I do it just for them, but in reality, it’s mostly for me (don’t tell them!).
Why You’ll Love This Recipe
I make these pancakes when I want to feel a bit fancy at breakfast but don’t want to put in a ton of effort. My family goes crazy for them because who doesn’t love chocolate for breakfast, right? Plus, they’re super forgiving. I’ve burnt a batch once (who hasn’t left a pan on a bit too long?), but they still tasted great with some extra syrup.
What You’ll Need
- 1 cup all-purpose flour (feel free to swap with whole wheat if you’re feeling a bit health-conscious)
- 1/4 cup cocoa powder (I sometimes use dark cocoa for a richer flavor)
- 1/4 cup sugar (brown sugar works too!)
- 1 tablespoon baking powder
- Pinch of salt
- 1 cup milk (almond milk is a nice substitute)
- 1 egg
- 2 tablespoons melted butter (or margarine if you’re out)
- 1/2 cup chocolate chips (or more if you’re a chocolate fiend like me)
How to Make ‘Em
- Start by mixing the dry ingredients: flour, cocoa powder, sugar, baking powder, and salt. I usually just whisk them together in a big bowl.
- In another bowl, beat the egg and mix it with milk and melted butter. This is where I sneak a little vanilla extract in, shh!
- Combine the wet with dry ingredients until it’s just mixed. Don’t worry if it looks a bit lumpy; that’s perfectly fine!
- Fold in those chocolate chips. Now, I usually eat a few while doing this—quality control, you know?
- Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Flip them when bubbles form on top and the edges look a bit set. Trust me, they might look dark because of the cocoa, but they’ll be fine!
Some Personal Notes
I tried using yogurt instead of milk once… let’s just say, it wasn’t my finest hour. But hey, now I know. Also, a dash of cinnamon can elevate these to a whole new level if you’re feeling adventurous.
Fun Variations to Try
If you’re like me and love to tinker, try adding some peanut butter chips in there too. Once, I added a banana—it was a bit mushy for my taste, but maybe you’ll like it!
Tools You Might Need
If you don’t have a non-stick skillet, a regular one will do with a bit more butter. I once used a griddle pan, and it worked like a charm!
Storing the Leftovers
Honestly, these pancakes barely last a day in my house, but if you have any leftovers, just pop them in an airtight container in the fridge. They warm up nicely in the microwave.
How to Serve
These are fantastic with a dollop of whipped cream or a scoop of vanilla ice cream on top. Sometimes we even drizzle some caramel sauce if we’re feeling indulgent!
My Pro Tips
Don’t rush the batter; let it sit for a few minutes before cooking. I once hurried, and they came out a bit dense. Also, don’t skip the buttering of the pan—it makes all the difference for those crispy edges.
Your Questions, Answered
Can I make this gluten-free? Sure thing! Just swap the flour with a gluten-free mix. It works quite well, actually.
What if I don’t have cocoa powder? You can skip it, but you’ll lose some chocolate flavor. Maybe add a bit more chocolate chips?
Can I freeze these pancakes? Absolutely! Just layer them with parchment paper in the freezer, and they should keep for a couple of months. But really, who can wait that long to eat them?
