Ever since I blogged about the best eggless pancakes recipe I never go back to any other recipe for plain pancakes. Even for the pancakes with other variations I try to keep that recipe as the base and play around with the measurements because that recipe is fail-proof.
It’s the recipe which is tried the most number of times in this blog and has the maximum number of raving reviews to date. I have been using that recipe for almost 12 years now, and it doesn’t mess up at all, so I always wonder when I see some feedback that it didn’t work for them.
This time around, being Winter break, I wanted to try a chocolate pancake version of that recipe because it’s the season to indulge, especially for kids.
I took my trusted eggless pancakes recipe, made some minor tweaks to make it less sinful without compromising on the taste, and came up with this double chocolate version. Needless to say, the kids absolutely loved it.
Eggless Chocolate Pancakes Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||2 to 3 Mins||15 Pancakes|
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups milk (I used 2% milk)
- 1/3 cup oil (I used sunflower oil)
- 2 teaspoons vanilla extract
- 1/2 cup mini semi-sweet chocolate chips
- In a large bowl, stir together the ingredients listed under Dry mix and set aside.
- To the dry mix, add the wet ingredients one at a time and mix them with a spatula. Do not over-mix. Some small lumps are fine. If the batter is too thick, add milk or water in teaspoon increments to get the correct consistency of the batter. It should be neither thick nor too thin. Set aside the batter for at least 5 minutes.
- Meanwhile, heat the pan. Sprinkle some water to see if it sizzles and is ready to go.
- Drop 1/3rd cup of pancake batter. Once it bubbles, flip the pancake over and cook for another minute. Repeat the same for the rest of the batter.
- Serve it warm with your choice of toppings and syrup.
- Just like my original plain pancake recipe, these chocolate pancakes too turns out soft and fluffy, but I have to agree that it’s not as fluffy as the plain pancakes. It may be due to the addition of cocoa powder which increases the density of the pancakes, but no complaints at all.
- The addition of chocolate chips makes it extra sweet and special and gives a wonderful texture to the pancakes. If you are a health nut you may choose to omit the same.
- These chocolate pancakes don’t have a golden brown color, unlike plain pancakes, due to the addition of cocoa powder. So it doesn’t look very pretty more on the darker side. Also, chances are that it might get burnt quicker than plain pancakes, so having the pan at the right temperature and watching out it doesn’t darken the pancakes too much is essential while making these pancakes.
- For the plain pancakes, I used melted butter, which I omitted from this recipe, but if you want to replicate the same recipe you can use melted butter too.