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Chocolate Pancakes

Fluffy and rich in chocolate flavor, these homemade Chocolate Pancakes are perfect for cozy family gatherings and weekday breakfasts alike.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat or oat flour.
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond or soy milk for dairy-free option.
  • 1 large egg
  • 2 tablespoons melted butter Can use coconut oil as a substitute.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or butter.
Cooking
  1. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes, or until golden brown.
  2. Continue with the remaining batter, keeping the cooked pancakes warm in a low oven if necessary.
Serving
  1. Serve your warm Chocolate Pancakes with your favorite toppings like syrup, berries, or whipped cream.

Notes

These pancakes can be stored in the refrigerator for up to 3 days in an airtight container or frozen for up to 3 months.