Chocolate Pancakes
These indulgent chocolate pancakes are rich, fluffy, and perfect for a sweet breakfast or brunch. Infused with cocoa and dotted with chocolate chips, they're a treat for any chocolate lover.
Ingredients
- 1 ¼ cups 150g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- 2 tablespoons 25g granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups 300ml buttermilk
- 2 large eggs room temperature
- ¼ cup 60g unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup 90g semisweet chocolate chips
Instructions
- Prepare Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Mix Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are fine.
- Add Chocolate Chips:
- Gently fold in the chocolate chips.
- Cook Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is browned.
- Serve:
- Serve warm with your favorite toppings such as whipped cream, maple syrup, or fresh berries.
Notes
- For extra decadence, drizzle with chocolate syrup or sprinkle with additional chocolate chips.
- These pancakes can be made ahead and stored in the refrigerator for up to 2 days. Reheat in a toaster or microwave before serving