Description
Delicious and fluffy chocolate pancakes perfect for cozy autumn breakfasts.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder (unsweetened)
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk (room temperature)
- 1 large egg, beaten
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup chocolate chips (optional)
- Optional toppings: maple syrup, whipped cream, chopped nuts, fresh berries
Instructions
- Prep the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
- Mix the wet ingredients: In a separate bowl, whisk the milk, beaten egg, oil (or melted butter), and vanilla extract.
- Combine gently: Pour the wet ingredients into the dry and fold with a spatula until just combined. Lumps are fine — overmixing makes dense pancakes. Stir in chocolate chips if using.
- Heat the pan: Preheat a nonstick skillet or griddle over medium heat and lightly grease with oil or butter. The surface is ready when a few drops of water sizzle and evaporate.
- Cook: For each pancake, pour about 1/4 cup of batter onto the griddle. Cook 2–3 minutes until bubbles form on the surface and edges look set, then flip and cook another 1–2 minutes until cooked through.
- Keep warm: Transfer cooked pancakes to a warm oven (about 200°F / 95°C) while you finish the rest, or stack them on a plate and cover lightly with foil.
- Serve: Top with maple syrup, whipped cream, chopped nuts, or a handful of fresh berries for a seasonal touch.
Notes
Use room-temperature ingredients for better mixing and rising. Don’t overmix the batter to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American