Go Back

Chocolate Pancakes

Indulge in these delicious chocolate pancakes that bring together diner comfort and street-food flair. Perfect for a celebratory breakfast, stack them high with toppings and enjoy!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
Wet Ingredients
  • 1 1/4 cups buttermilk, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
Optional Toppings
  • chocolate syrup, chocolate ganache, salted hot fudge, whipped cream, mallow sauce, caramel sauce, fresh berries Choose your favorites to serve on top!

Method
 

Prepare the Batter
  1. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
  2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla until well combined.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined; the batter should be slightly lumpy.
  4. Let the batter rest while heating the skillet.
Cooking the Pancakes
  1. Heat a large nonstick skillet or griddle over medium-low heat (about 300°F) and spray with cooking spray.
  2. Pour 1/3 cup of batter into the skillet and spread to a diameter of 4 to 5 inches.
  3. Cook for 3-4 minutes until bubbles begin to form on the surface.
  4. Flip gently and cook for an additional 3-4 minutes until cooked through.
Serving Suggestions
  1. Stack the pancakes high and drizzle with hot fudge. Top with whipped cream and fresh berries.

Notes

To prevent overmixing, allow a few lumps in the batter for tender pancakes. Resting the batter helps to relax the gluten for better fluffiness.