Description
These homemade chocolate pancakes are irresistibly rich, fluffy, and perfect for breakfast or brunch. Made with simple pantry ingredients, they’re quick, easy, and delicious! Serve them with classic maple syrup, fresh berries, or a drizzle of chocolate ganache for an indulgent twist.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ¾ cup buttermilk (or milk with 1 tsp vinegar)
- 1 large egg
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ cup chocolate chips
- ½ tsp cinnamon
- 1 tbsp espresso powder (for mocha pancakes)
Instructions
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Whisk the Wet Ingredients: In a separate bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Combine the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing—lumps are fine!
- Rest the Batter: Let the batter sit for 5-10 minutes. This step helps create fluffier pancakes.
- Preheat the Skillet: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
- Cook the Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
- Serve Immediately: Enjoy warm with your favorite toppings, such as syrup, fresh fruit, or extra chocolate drizzle!
Notes
- For extra fluffy pancakes, don’t skip the resting step!
- Dairy-free option: Use almond or oat milk and coconut oil instead of butter.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
Nutrition
- Calories: 250
- Sugar: 10g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg