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In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay. Fold in the chocolate chips.

Heat a lightly greased griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more butter to the griddle as needed between batches. Serve immediately with your favorite toppings.

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few lumps are okay. Fold in the chocolate chips.

Heat a lightly greased griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more butter to the griddle as needed between batches. Serve immediately with your favorite toppings.
