Description
Delicious and fluffy chocolate pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup (140g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ¼ cup (50g) granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (240ml) milk (or plant-based milk)
- 1 large egg
- 2 tablespoons (30g) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Step 1: Combine Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Make sure the cocoa powder is evenly distributed so there are no bitter clumps later. - Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract. Stir until smooth and slightly frothy. - Step 3: Bring it All Together
Pour the wet ingredients into the dry mixture and gently stir until just combined. Don’t overmix — the batter should be slightly lumpy to keep the pancakes tender. - Step 4: Heat and Cook
Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Pour about ¼ cup of batter for each pancake and cook until bubbles form on the surface (about 1-2 minutes). Flip and cook another minute until cooked through. - Step 5: Serve Warm
Serve the chocolate pancakes stacked high with your favorite toppings: whipped cream, chocolate chips, strawberries, banana slices, or just a generous drizzle of maple syrup.
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- For freezing, place layers of pancakes separated by parchment paper in a freezer-safe bag and freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg