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Chocolate Pancake Recipe

Chocolate Pancakes Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 3 tbsp packed brown sugar
  • 1 ¼ cups buttermilk, room temperature
  • 1 large egg, room temperature
  • 3 tbsp unsalted butter, melted and slightly cooled
  • 1 tsp vanilla extract
  • ½ cup semisweet chocolate chips

Method
 

  1. Whisk the flour, cocoa powder, baking powder, baking soda, salt, and brown sugar together in a large bowl.
  2. In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry and fold gently until just combined, with a few lumps remaining. Fold in the chocolate chips. Let the batter rest while you heat a griddle or large nonstick pan over medium heat.
  4. Lightly butter the pan. Scoop ¼ cup of batter per pancake onto the hot surface. Cook until bubbles pop on top and the edges look set, about 2 to 3 minutes. Flip and cook until the second side is golden, about 1 to 2 minutes more.
  5. Stack the pancakes and serve right away with butter, syrup, and fresh berries.

Notes

If your kitchen is cold, the melted butter may seize slightly when it meets the buttermilk. Warm the buttermilk gently for a few seconds or let all the cold ingredients sit out while you prep. The pancakes are best eaten fresh, but they reheat well in the toaster for quick mornings.