- In a medium bowl, whisk together the milk and Nesquik chocolate powder until fully dissolved and smooth.
- In a separate large bowl, sift together whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
- Make a well in the dry ingredients and add melted butter, beaten egg, and egg white. Stir to combine.
- Pour the chocolate milk mixture into the batter and gently fold until just combined. Avoid overmixing to keep pancakes tender.
- Fold in the chocolate chip morsels evenly through the batter.
- Preheat a non-stick skillet or griddle over medium heat and lightly coat with non-stick cooking spray.
- Pour approximately ¼ cup batter for each pancake onto the skillet. Cook for 2-3 minutes or until bubbles form on the surface and edges look set.
- Flip the pancakes and cook for an additional 1-2 minutes until cooked through and golden brown.
- Remove from heat and keep warm while cooking the remaining batter.
Serving and Storage:
Serve your Double Chocolate Milk Pancakes warm, dusted with confectioners sugar and drizzled with maple syrup for a classic touch. Fresh raspberries add a pleasant tart contrast to the sweetness and enhance the presentation.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or toaster oven to retain softness.
Tips:
- Use whole wheat flour for a nuttier flavor and extra fiber, balanced with all-purpose flour for lightness.
- Don’t overmix the batter; lumps are okay to keep pancakes fluffy.
- Adjust the amount of chocolate chips to your liking or substitute with mini chips for more distribution.
- For dairy-free, substitute milk with a plant-based alternative and butter with a vegan option.
Conclusion:
These Double Chocolate Milk Pancakes combine rich chocolate flavor with wholesome ingredients to create a satisfying breakfast or brunch. Whether enjoyed with classic maple syrup or fresh berries, they promise a delicious start to your day with minimal effort and maximum taste.
FAQ:
Can I make the batter ahead?
Yes, you can prepare the batter and refrigerate for up to 24 hours. Stir gently before cooking.
Can I freeze these pancakes?
Absolutely. Cool completely, then freeze in an airtight container with parchment paper between pancakes. Reheat in the toaster or microwave.
What can I substitute for Nesquik?
Any chocolate powder or cocoa powder combined with a little sugar can work as a substitute.
Are these pancakes gluten-free?
No, this recipe uses whole wheat and all-purpose flours. Use gluten-free flour blends for a gluten-free version.