Ingredients
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1 ½ cups (180 g) all-purpose flour or gluten-free 1:1 baking flour (see notes)
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¼ cup (25 g) unsweetened cocoa powder (natural or Dutch-process)
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¼ cup (50 g) granulated sugar (add more to taste)
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1 teaspoon baking soda
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½ teaspoon fine salt
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1 cup (245 g) milk (dairy or unsweetened alt-milk)
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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¼ cup (57 g) butter, melted and cooled or coconut oil (dairy-free)
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½ cup (85 g) mini semi-sweet chocolate chips (optional but recommended)
Instructions
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Whisk Dry: In a large bowl, whisk flour, cocoa, sugar, baking soda, and salt until evenly combined. (Tip: sift cocoa to avoid clumps.)
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Whisk Wet: In a medium bowl, whisk milk, eggs, and vanilla until smooth and slightly frothy.
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Combine: Pour wet into dry and gently fold just until moistened (a few small lumps are fine). Stream in melted, cooled butter and fold to incorporate. Fold in mini chips.
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Rest & Preheat: Let batter rest 3–5 minutes while you preheat a griddle or nonstick skillet over medium heat.
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Grease & Portion: Lightly grease the hot surface. Scoop batter in ¼-cup portions, leaving space for spread. If batter seems thick, add 1–2 teaspoons milk; if thin, sprinkle in 1 teaspoon flour.
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Cook & Flip: Cook 1–2 minutes until bubbles form across the top and edges look set. Flip; cook 1–2 minutes more until the underside springs back lightly when pressed.
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Hold Warm & Serve: Transfer to a rack or plate tented with foil while you finish the batch. Serve stacked with butter, warm syrup, berries, or a dusting of cocoa.
Notes
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Gluten-Free: Use a quality 1:1 baking blend with xanthan gum; rest batter the full 5 minutes for best rise.
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Dairy-Free: Swap milk with unsweetened almond/oat milk and butter with coconut oil.
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Cocoa Choice: Dutch-process yields a darker, smoother chocolate flavor; natural cocoa tastes a touch brighter.
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Mix-Ins: Try ½ cup chopped nuts, white chocolate chips, or espresso chips.
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Make-Ahead: Dry mix can be pre-whisked and stored airtight for 1 month.
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Keep Warm: Place cooked pancakes on a wire rack set on a sheet pan in a 90–100°C (200–210°F) oven to prevent soggy bottoms.
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Storage: Refrigerate 3–4 days or freeze up to 2 months. Reheat in toaster or 175°C/350°F oven for 6–8 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop / Griddle
- Cuisine: American
Nutrition
- Serving Size: 2–3 medium pancakes
- Calories: ~370 kcal
- Sugar: ~18 g
- Sodium: ~420 mg
- Fat: ~19 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~8.5 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~42 g
- Fiber: ~4 g
- Protein: ~8 g
- Cholesterol: ~85 mg