Chocolate Chip Ombre Pancakes
These chocolate light, fluffy, a little crispy around the edges, and loaded with mini chocolate chips.
- 2 ½ cups flour
- 3 tbsp sugar
- ¾ tsp salt
- 2 tbsp baking powder
- 2 eggs beaten
- 2 ¼ milk
- ¾ cup oil
- ½ cup cocoa divided
- ¼ cup cocoa divided
- 1 cup mini chocolate chips extra for sprinkling on top
- whipped cream for topping
In a large bowl, beat the eggs with a whisk until they're light lemon yellow and fluffy. Add the milk, oil, salt, and sugar and whisk together.
Add the flour and baking powder and whisk together just until ingredients are mixed. Batter may be a little lumpy, but that's okay.
Divide the batter into thirds.
In the first bowl, add 1/2 cup of cocoa and 1/3 cup of mini chocolate chips. Blend well.
In the second bowl, add 1/4 cup of cocoa and 1/3 cup of chocolate chips. Blend well.
In the third bowl, add 1/3 cup of mini chocolate chips. Blend well.
Cook pancakes until golden brown. Drizzle with syrup, whipped cream, and a sprinkle of chocolate chips.