Chocolate Pancake Recipe
Fluffy, decadent chocolate pancakes perfect for a sweet breakfast or brunch. Ready in under 30 minutes, these pancakes are a crowd-pleaser for chocolate lovers.
Equipment
- Non-stick skillet or griddle
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Spatula
Ingredients
- 1 cup 120g all-purpose flour
- 2 tbsp 10g cocoa powder, unsweetened
- 2 tbsp 25g granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup 240ml milk
- 1 large egg
- 2 tbsp 30g unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 cup 85g chocolate chips (optional, for extra richness)
Instructions
- Prepare the Batter: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, combine milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay). Fold in chocolate chips if using.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until cooked through.
- Serve: Stack pancakes on a plate and serve warm with maple syrup, whipped cream, or fresh berries.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a microwave or toaster.
- Swap milk for buttermilk for extra tang and tenderness.
