Ingredients

1 ½ cup (180 g) all-purpose or gluten free flour (see recipe notes for gluten free flour adaptations)

¼ cup (25 g) unsweetened cocoa powder

¼ cup (50 g) granulated sugar

1 teaspoon baking soda

½ teaspoon salt

1 cup (245 g) milk

2 large eggs

1 teaspoon vanilla extract

¼ cup (57 g) butter, melted and cooled (or coconut oil)

½ cup (85 g) semi-sweet chocolate chips (optional)

Instructions

Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt. In a separate medium bowl, whisk the milk, eggs, and vanilla extract until well combined.

Step 2: Pour the wet ingredients into the dry mixture. Stir gently until just combined and moistened, avoiding overmixing. Add the melted and cooled butter and mix thoroughly. If using, fold in the chocolate chips. Set the batter aside while you preheat your griddle over medium heat.

Step 3: Lightly coat the griddle with butter, coconut oil, or cooking spray. Using a ¼ cup measure, drop portions of batter onto the hot skillet. Cook for 1-2 minutes or until bubbles form on the top and the edges look set enough to flip.

Step 4: Flip each pancake carefully and cook for another 1-2 minutes on the other side until cooked through. Transfer the finished pancakes to a cooling rack or plate loosely covered with foil to keep warm while you finish the rest.

Step 5: Serve warm with your favorite toppings such as syrup, fresh berries, or whipped cream for an extra special breakfast treat.

Tips & Variations

For gluten free pancakes, substitute the all-purpose flour with a 1-to-1 gluten free baking flour blend.

Use coconut oil instead of butter for a dairy-free version.

Add a pinch of cinnamon or a splash of espresso powder to enhance the chocolate flavor.

Swap semi-sweet chocolate chips with white or dark chocolate chips based on your preference.

To keep pancakes warm while cooking the entire batch, place them in a single layer on a baking sheet in a 200°F (95°C) oven.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes in a single layer with parchment paper between each and place in a freezer bag; they keep well for up to 2 months. Reheat frozen pancakes by toasting or microwaving from frozen.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance. Keep it covered in the refrigerator and give it a gentle stir before cooking. The pancakes may be slightly less fluffy but will still be delicious.

What if I don’t have cocoa powder?

Cocoa powder is key for the chocolate flavor in this recipe, but you can substitute with melted chocolate if necessary. Reduce the flour slightly and add about 3 ounces of melted bittersweet or semi-sweet chocolate to the wet ingredients. The texture and flavor will be different but still tasty.