Chocolate Pancakes
Fluffy, rich chocolate pancakes made with cocoa and buttermilk, perfect for a decadent breakfast or sweet weekend brunch!
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Set aside.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Whisk until just combined. The batter will be slightly lumpy; do not overmix.
- Let the batter rest for 5 to 10 minutes while you preheat your skillet or griddle.
- Spray a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-low heat, about 300°F.
- When the surface is hot, pour ⅓ cup of batter onto the skillet. Gently spread it out into a 4 to 5 inch circle.
- Cook for 3 to 4 minutes, or until bubbles begin to form and pop on the surface.
- Carefully flip the pancake and cook for an additional 3 to 4 minutes, or until fully cooked and no longer doughy in the center.
- Repeat with remaining batter, working in batches. Wipe the skillet with a paper towel between batches to prevent sticking.
- Serve warm with your favorite toppings.