Recipe Details
Bobby Flay’s Double-Chocolate Pancakes – A Decadent Brunch Classic
Recipe Overview
Origin: Adapted from Bobby Flay’s 2015 cookbook Brunch at Bobby’s, this indulgent double-chocolate pancake recipe was refined by Sam Sifton to deliver a balance of rich chocolate flavor and approachable preparation.
Total Time: 45 minutes (prep + cooking)
Servings: 4–6
Rating: 4.0/5 (based on 383 reviews) | Comments: 30 reader interactions
Introduction: A Sweet Solution for Lazy Mornings
Perfect for post-sleepover chaos or a leisurely weekend brunch, these pancakes blend two layers of chocolate—from cocoa powder in the batter and premium chocolate chips—to create a treat that children (and adults!) will devour. The 45-minute window ensures quick execution without sacrificing quality, while the result is a fluffy, indulgent stack that turns sleepy mornings into joyful moments.
Ingredients
For the pancakes:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon fine sea salt
¼ cup unsweetened natural cocoa powder (adds deep chocolate flavor)
2 large eggs, room temperature
1½ cups buttermilk, room temperature (or substitute: 1 cup milk + 1 tablespoon white vinegar, let sit 5 minutes)
¼ cup unsalted butter, melted and cooled (for richness)
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
½ cup dark chocolate chips (for “double chocolate” intensity)
For serving:
Fresh raspberries (or strawberries/bananas, as a substitute)
Salted caramel sauce (homemade or high-quality store-bought)
Preparation & Cooking Instructions
Step 1: Prep Dry Ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. This ensures even distribution of leavening agents and cocoa, preventing lumps in the batter.
Step 2: Mix Wet Ingredients
In a separate large bowl, whisk the eggs until smooth. Add the buttermilk, melted butter, and vanilla extract, stirring gently to combine.
Step 3: Combine & Rest
Create a well in the center of the dry ingredients. Pour the wet ingredients into the well and fold with a spatula—just until mixed. Lumps are acceptable; overmixing leads to dense pancakes. Gently fold in the semisweet and dark chocolate chips, reserving a handful for sprinkling on top (optional, for extra chocolate “drizzle”). Let the batter rest for 5–10 minutes to allow the baking powder to activate, enhancing fluffiness.
Step 4: Cook Pancakes
Heat a nonstick griddle or large skillet over medium heat (350°F/175°C). Lightly grease the surface with butter or cooking spray. Pour ¼ cup of batter per pancake, spacing them 2–3 inches apart. Cook until bubbles form on the surface and edges look dry (2–3 minutes). Flip carefully and cook 1–2 minutes more until golden brown.
Step 5: Serve Immediately
Transfer pancakes to a warm plate. Dust with extra cocoa powder (optional) and top with fresh raspberries and salted caramel sauce.
Serving Notes
The “double chocolate” richness pairs beautifully with tart berries and sweet caramel. For a lighter alternative, the original recipe suggests muesli and almond milk—but as Sam Sifton quips, “If you’re going to cave, you might as well go all out.”
Recipe Adaptation & Context
Bobby Flay’s original 2015 recipe emphasizes indulgence, and Sifton’s tweaks prioritize accessibility without compromising flavor. The result? A recipe that transforms sleepy mornings into memorable, sugar-fueled joy—ideal for post-sleepover recovery or any day craving a decadent pick-me-up.
Final Tip: For efficiency, prep the batter the night before and refrigerate. The overnight rest intensifies chocolate flavor, making morning cooking even quicker!
Enjoy the “double chocolate magic” that has earned this recipe 383 positive reviews. 🍫🥞