Indulge in a decadent breakfast or brunch treat with these rich and fluffy Chocolate Pancakes. Perfect for chocolate lovers, these pancakes are made with cocoa powder in the batter, giving them a deep, chocolatey flavor that pairs beautifully with the sweetness of maple syrup or whipped cream. The pancakes are light and airy on the inside with a slightly crisp exterior, and you can top them with chocolate chips, fresh berries, or even a drizzle of hot fudge for an extra indulgent touch. Whether you’re treating yourself on a lazy weekend morning or making a special occasion breakfast, these chocolate pancakes are sure to bring a smile to anyone who takes a bite.
Ingredients:
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (preferably Dutch-processed)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or whole milk if you don’t have buttermilk)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional, but highly recommended!)
- Maple syrup or whipped cream, for serving
- Optional toppings: fresh berries, sliced bananas, extra chocolate chips, or a drizzle of chocolate syrup
Instructions:
- Prepare the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth and fully incorporated.
- Combine the Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and gently stir with a spoon or spatula until just combined. Be careful not to overmix, as this can result in dense pancakes. It’s okay if there are a few lumps.
- If you’re adding mini chocolate chips, fold them into the batter at this point.
- Cook the Pancakes:
- Heat a large skillet or griddle over medium heat and brush it lightly with butter or non-stick cooking spray.
- For each pancake, pour about 1/4 cup of batter onto the hot surface. Use the back of a spoon to spread the batter slightly into a round shape.
- Cook the pancakes for 2-3 minutes, or until small bubbles form on the surface and the edges start to look set. Flip the pancakes and cook for another 1-2 minutes, or until they’re golden brown and cooked through.
- Keep the cooked pancakes warm by placing them on a plate in the oven on low heat or covering them with a clean kitchen towel.
- Serve:
- Stack the chocolate pancakes on plates and serve with maple syrup, whipped cream, and your favorite toppings. Fresh berries, sliced bananas, or a few extra chocolate chips will make them even more irresistible!
