A Chocolate Lover’s Breakfast Dream!
If you’re all about chocolate for breakfast, these double chocolate chip protein pancakes are about to become your new go-to. Fluffy, rich, and loaded with melty chocolate chunks, they taste like dessert but pack in the protein to keep you fueled for the day.
Why You’ll Love these Double Chocolate Chip Protein Pancakes
There’s nothing better than a tall chocolate pancake stack, especially when every bite is packed with deep cocoa flavor and just the right amount of sweetness. These high protein chocolate pancakes have a thick, lumpy batter filled with melty chocolate goodness, and they cook up perfectly golden on the outside while staying soft and fudgy in the middle.
And the best part? They come together in minutes. Just whisk up the batter, fold in plenty of chocolate chunks, and cook until golden brown. The batter is thick, which means you get those perfectly fluffy, rich pancakes with melted chocolate pockets in every bite. No dry or bland protein pancakes here—just pure chocolatey perfection.
Once they’re ready, stack them high and go all in on the toppings. A creamy dollop of Greek yogurt balances out the richness, while extra chocolate chunks take the indulgence to the next level. Drizzle with sugar-free syrup for the perfect finishing touch, or even add a sprinkle of cacao nibs for extra crunch.
Easy to make, insanely delicious, and packed with protein—these double chocolate protein pancakes prove that you can have it all. Whether you need a post-workout breakfast or just a reason to get out of bed in the morning, this recipe is it.
Macros Per Serving
483 Cal | 53g Carbs | 20g Fat | 37g Fat
Recipe Card
Double Chocolate Chip Protein Pancakes
Ingredients
Wet:
- 50 g Large Brown Egg (Vital Farms)
- 45 ml Nonfat Milk (Whole Foods)
- 56 g Plain Whole Milk Greek Yogurt (Wallaby)
- 1 tsp Vanilla Extract (Nielsen Massey)
Dry:
- 30 g All Purpose Flour (King Arthur)
- 15 g Chocolate Protein Powder (Quest)
- 7 g Black Cocoa Powder (Modern Mountain)
- 1 tsp Sea Salt
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 27 g Sea Salt Dark Chocolate Bar (chopped (Gatsby))
- Olive Oil Spray
To Top:
- 56 g Plain Whole Milk Greek Yogurt (Wallaby)
- 30 ml Sugar Free Syrup (Mrs Butterworths)
Instructions
Wet:
- Add your wet ingredients to a mixing bowl and whisk until smooth.50 g (1) Large Brown Egg, 45 ml (2.5 tbsp) Nonfat Milk, 56 g (cup) Plain Whole Milk Greek Yogurt, 1 tsp Vanilla Extract
Dry:
- Add in all the dry ingredients but the chocolate or oil. Mix until you have a smooth thick batter.30 g (2) All Purpose Flour, 15 g (1.5 tbsp) Chocolate Protein Powder, 7 g (1 tbsp) Black Cocoa Powder, 1 tsp Sea Salt, 1 tsp Baking Powder, 1/2 tsp Baking Soda
- Roughly chop your chocolate bar and fold it into the batter.27 g (0.33) Sea Salt Dark Chocolate Bar
- Spray olive oil in a nonstick pan and heat on medium. Scoop out about 1/4th cup of batter and add to the center. Flatten it a bit and let it set.Olive Oil Spray
- Once bubbles start to form, flip and let it brown as well. Repeat until all batter is used.
To Top:
- Stack up your pancakes and add a dollop of yogurt. Sprinkle on any remaining leftover chocolate bits and drizzle with your sugar free syrup.56 g (0.25 cup) Plain Whole Milk Greek Yogurt, 30 ml (2 tbsp) Sugar Free Syrup
- Cut into it and enjoy!
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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