Equipment
- skillet
Ingredients
- 1 ½ cups all-purpose flour 190g
- ¼ cup unsweetened cocoa powder 25g
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup + 3 tablespoons milk 285ml
- 2 large eggs
- 3 tablespoons unsalted butter melted and cooled slightly, plus more for greasing the pan
- 1 teaspoon vanilla extract
- ½ cup chocolate chips 90g
Instructions
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, salt, and baking soda. Make sure they're well-combined and that there are no lumps of cocoa powder.
- In another bowl or a large measuring cup, beat the milk, egg, melted butter, and vanilla extract until smooth. This will be your wet mixture.
- Pour the wet ingredients into the dry ingredients. Stir everything together just until combined, but don't overmix - I repeat: DO. NOT. Overmix. It's okay if there are a few small lumps – they'll cook out! If the batter is too thick, you can add a splash more milk to thin it out.
- Very gently fold in the chocolate chips. They'll give your pancakes delicious pockets of melted chocolate as they cook.
- Heat a non-stick skillet or griddle over medium heat. Grease it lightly with butter. Once hot, pour about ¼ cup of batter for each pancake onto the skillet.
- Cook the pancakes for 2-3 minutes on the first side or until you see bubbles forming on the surface and the edges look set.
- Flip the pancakes carefully and cook for another 1-2 minutes on the other side, or until they are cooked through and have a nice, even color.
- Transfer the cooked pancakes to a plate and cover them to keep warm. Continue with the remaining batter, adding more butter to the skillet as needed, then serve the chocolate pancakes hot with your choice of toppings. Whipped cream and berries make for a classic combo, while a drizzle of chocolate syrup can double down on the chocolatey goodness.
Notes
Extra Chocolate Flavor: If you're a big fan of chocolate, feel free to add up to ¼ cup more chocolate chips to the batter, or sprinkle some on top while the pancakes are cooking.
For Full Fluff: To ensure your pancakes are fluffy, don't press them down with the spatula after flipping - let them rise and get airy on their own.
Extra Richness: For an extra rich flavor, you can substitute buttermilk for the milk in the recipe. If you do, you might not need the baking soda, as buttermilk will react with the baking powder to help the pancakes rise.
Reheating: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat them in the microwave or on a skillet for a quick and delightful breakfast.
Topping Ideas: Have fun with the toppings! There's no limit to the deliciousness you can create by topping your chocolate pancakes with different fruits, nuts, or syrups.
Nutrition
Serving: 1pancake | Calories: 146kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 239mg | Potassium: 85mg | Fiber: 1g | Sugar: 7g | Vitamin A: 135IU | Calcium: 80mg | Iron: 1mg