Classic Fluffy Chocolate Pancakes
Classic Fluffy Chocolate Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled, plus more for greasing
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, optional
For Serving (Optional)
- as needed maple syrup
- as needed fresh berries
- as needed whipped cream
Instructions
- 1
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.
⏱️ 3 min
- 2
In a separate medium bowl, whisk together the large egg, buttermilk, melted and cooled unsalted butter, and vanilla extract until well combined.
⏱️ 2 min
- 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes. If using, fold in the chocolate chips.
⏱️ 3 min
- 4
Let the batter rest for 10 minutes at room temperature. This allows the baking powder and baking soda to activate, resulting in fluffier pancakes.
⏱️ 10 min
- 5
Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray. The pan is ready when a drop of water sizzles and evaporates quickly.
⏱️ 2 min
- 6
Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.
⏱️ 15 min
- 7
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fluffy Chocolate Pancakes
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled, plus more for greasing
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, optional
For Serving (Optional)
- as needed maple syrup
- as needed fresh berries
- as needed whipped cream
Instructions
- 1
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.
⏱️ 3 min - 2
In a separate medium bowl, whisk together the large egg, buttermilk, melted and cooled unsalted butter, and vanilla extract until well combined.
⏱️ 2 min - 3
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes. If using, fold in the chocolate chips.
⏱️ 3 min - 4
Let the batter rest for 10 minutes at room temperature. This allows the baking powder and baking soda to activate, resulting in fluffier pancakes.
⏱️ 10 min - 5
Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray. The pan is ready when a drop of water sizzles and evaporates quickly.
⏱️ 2 min - 6
Pour about 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 1-2 minutes, until golden brown and cooked through.
⏱️ 15 min - 7
Transfer cooked pancakes to a plate and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings like maple syrup, fresh berries, or whipped cream.
⏱️ 3 min