Fluffy, warm, and bursting with chocolate flavor, these homemade IHOP chocolate chip pancakes are worth waking up for! This easy double chocolate pancake recipe comes together fast and is the perfect way to start the morning on a sweet note.
What are IHOP chocolate chip pancakes?
IHOP chocolate chip pancakes combine two of the best things, fluffy buttermilk pancakes and plenty of chocolate. I call that a breakfast worth getting out of bed for!
With my easy copycat recipe, you can cook IHOP chocolate pancakes in the comfort of your kitchen whenever the craving strikes!
Topped with a chocolate drizzle and whipped cream, I’d say these double chocolate pancakes range somewhere between a decadent breakfast and a no-fuss dessert.
In any case, your family will gobble them up, and they can turn an ordinary day into a special occasion. You’re simply going to love this chocolate pancake recipe!
If you’re a fan of IHOP pancakes, check out our other copycat recipes like these IHOP New York cheesecake pancakes and IHOP cupcake pancakes.
Reasons to love IHOP chocolate chocolate chip pancakes
- Chocolate for breakfast: These IHOP copycat pancakes are perfect to make when you desire lots of chocolate goodness to start your day!
- Rich taste + fluffy texture: The pancakes have a super soft texture and a chocolatey, slightly tangy flavor thanks to buttermilk and cocoa powder. The best part is the melty bits of chocolate chips you get in every bite.
- Simple to make: My IHOP recipe has simple ingredients and can be prepared and cooked in about 25 minutes.
IHOP chocolate pancakes
Simple pantry staples make IHOP chocolate chip pancakes a quick morning meal! Please Scroll to the recipe card at the end of the post for exact ingredient measurements.
- Cocoa powder provides plenty of chocolate flavor. Make sure to use unsweetened Dutch process cocoa powder.
- Mini chocolate chips add chocolatey deliciousness to every bite. I used semisweet chocolate chips. You can also use regular-sized chocolate chips if that is what you have on hand.
- All-purpose flour gives the pancakes structure.
- Sugar sweetens the pancakes and balances out the bitterness of the cocoa powder. White granulated sugar works great here.
- Baking powder gives rise to these fluffy chocolate pancakes.
- Buttermilk lends the pancakes a slight tang that amplifies the chocolate aroma.
- Eggs: 2 eggs bind the batter together. Set them out on the counter to come to room temperature.
- Butter adds richness to pancakes. I recommend salted butter, but you can also use unsalted butter + a pinch of salt. We also need some butter for frying.
The chocolate theme continues with the decadent topping. To replicate this IHOP pancake recipe perfectly, garnish them with:
- Chocolate sauce: Use your favorite store-bought or homemade chocolate sauce or chocolate ganache. I used this hot fudge sauce.
- Whipped cream: A big tuff of sweetened whipped cream is the perfect accompaniment for all that chocolaty goodness.
- Chocolate chips: And for good measure, we’re sprinkling our pancake stack with more chocolate chips!
How to make IHOP chocolate chip pancakes
Time to make epic chocolate chip pancakes! You can use a non-stick pan, skillet, or griddle to cook them. Either way, I recommend greasing up well so your double chocolate pancakes don’t stick.
#1: Mix dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, and baking powder until well combined.
#2: Combine wet ingredients
- Pour the buttermilk, eggs, and melted butter into the mixing bowl and whisk together until smooth.
#3: Fold in chocolate chips
- Stir the chocolate chips into the batter until evenly dispersed.
#4: Heat pan
- Add a dab of butter to a non-stick pan, skillet, or griddle and heat over medium heat until melted.
#5: Cook pancakes
- Scoop 1/3 cup of pancake batter into the pan.
- Let the pancake cook for 2 to 3 minutes on each side. Flip the pancake once bubbles appear in the center of the pancake. Repeat with the remaining batter.
#6: Keep warm (optional)
- Place cooked pancakes on a lined baking sheet and keep warm in a 200°F / 100°C / gas mark 1/4 oven.
#7: Garnish + serve
- Serve the pancakes warm. If desired, top with chocolate sauce, whipped cream, and a sprinkle of chocolate chips.
Tips for success
I’ve collected a few tips and tricks to help you make the best IHOP chocolate chip pancakes. Read on and enjoy!
- Chop up a chocolate bar: Instead of chocolate chips, chop up your favorite chocolate bar.
- Make your own buttermilk: If you can’t find any buttermilk, fear not – you can easily whip up some! Just mix 1 cup whole milk and add either 1 tablespoon white vinegar or lemon juice. Let stand for 15 minutes before incorporating.
- Combine the dry ingredients separately: It may seem like a waste of clean bowls to combine the dry and wet ingredients in different bowls before mixing the two. But doing so prevents overmixing and ensures the baking powder doesn’t react too early and not fluff up properly.
- Don’t overmix the batter is an important rule when it comes to pancake making — overmixing results in dense, flat pancakes. Instead, mix the wet and dry ingredients until everything is just combined and you no longer see streaks of flour or cocoa powder.
- Preheat the pan: Once the pancake batter hits the pan, you want it to start cooking. If the pan isn’t hot enough, the batter will absorb butter and turn out limp.
Variations & mix-ins
Let’s talk about some ways you can put your own spin on these IHOP chocolate chip pancakes! To customize the recipe, try these mix-ins and ingredient swaps:
- Different chocolate chips: Instead of semisweet, try white, milk, or dark chocolate chips. You can also try a mix of chocolate chips and peanut butter chips or butterscotch chips.
- Black cocoa powder: Feel free to switch out regular cocoa powder for black cocoa powder. It will give the pancakes a deep chocolate color.
- Vanilla extract: 1 teaspoon of vanilla extract adds complexity and intensifies the chocolate aroma.
- Espresso powder: 1 teaspoon of instant espresso powder will enhance the chocolate flavor in these IHOP chocolate chip pancakes.
- Spices: Stir a dash of cinnamon or pumpkin pie spice into the batter for a bit of warmth and coziness.
- Nuts: For some crunch, stir 1/2 cup of chopped pecans, walnuts, or hazelnuts into the pancake batter before frying.
Serve IHOP chocolate chip pancakes any way you would serve any other pancakes. They’re wonderful with all sorts of pancake toppings and sides!
- Sweet: We love these IHOP style pancakes with fresh fruits and fruit compote. Strawberries, raspberries, blueberries, and bananas are the perfect addition.
- Savory: You can also pair them with a savory dish like crispy bacon, scrambled eggs, or sausages to balance the sweet.
- Other toppings: Garnish your IHOP copycat pancakes with vanilla ice cream, maple syrup, caramel sauce, strawberry sauce, melted peanut butter, or chopped nuts.
Storing & reheating leftovers
How to store IHOP chocolate pancakes
Once completely cooled, store leftover double chocolate pancakes in an airtight container for 2 to 3 days in the refrigerator.
Reheat IHOP double chocolate chip pancakes
To get the pancakes soft and fluffy again, microwave them in 20-second intervals until heated through. You can also pop them in the toaster or use the oven if you got a big batch.
Can you freeze IHOP chocolate chip pancakes?
Yes! Wrap each pancake in plastic wrap or tin foil and place them into an airtight container or freezer bag. Freeze the pancakes for up to 3 months.
You don’t have to thaw frozen pancakes. Just reheat them in the microwave until warm and fluffy.
- 1 1/4 cups / 160 g / 5.6 oz all-purpose flour, spooned and leveled
- 1/2 cup / 50 g / 1.8 oz cocoa powder
- 1/3 cup / 65 g / 2.3 oz granulated sugar
- 2 tsp baking powder
- 1 1/4 cups / 300 ml / 10 fl oz buttermilk
- 1/4 cup / / 1/2 stick / 60 g / 2 oz salted butter, melted (or unsalted butter + 1/4 tsp salt), plus more for frying
- 2 large eggs
- 1/2 cup / 85 g / 3 oz chocolate chips
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, and baking powder until well combined.
- Combine wet ingredients. Pour the buttermilk, eggs, and melted butter into the mixing bowl and whisk together until smooth.
- Fold in chocolate chips. Stir the chocolate chips into the batter until evenly dispersed.
- Heat pan. Add a dab of butter to a non-stick pan, skillet, or griddle and heat over medium heat until melted.
- Bake pancakes. Scoop 1/3 cup of pancake batter into the pan. Let the pancake cook for 2 to 3 minutes on each side. Flip the pancake once bubbles appear in the center of the pancake. Repeat with the remaining batter.
- Keep warm (optional). Place cooked pancakes on a lined baking sheet and keep warm in a 200°F / 100°C / gas mark 1/4 oven.
- Garnish + serve. Serve the pancakes warm. If desired, top with chocolate sauce, whipped cream, and a sprinkle of chocolate chips.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 101mgSodium: 415mgCarbohydrates: 58gFiber: 4gSugar: 25gProtein: 11g
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