Easy Chocolate Pancakes
I’m so excited to share my go-to Chocolate Pancakes with you! These are my little morning treat, fluffy, chocolatey, and totally comforting.
Servings: 6 pancakes
Calories: 440kcal
Ingredients
For the Pancakes:
- 1½ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ cup white sugar
- ⅓ cup packed light brown sugar
- 1½ tsp baking soda
- Pinch of salt
- 2 large eggs
- ½ cup buttermilk
- ½ cup whole milk
- 3½ tablespoons vegetable oil
- 2 teaspoons pure vanilla extract
For the Chocolate Sauce:
- 8 oz chocolate chips
- 1 cup heavy cream
Instructions
- Start by mixing white and brown sugars with cocoa powder in a spacious bowl. Once it’s all mixed, add the flour, baking soda, and salt. I like to make a little dip in the center, it helps when adding the liquids.
- Combine milk, buttermilk, eggs, oil, and vanilla in a different bowl, whisking until fully blended.
- Lightly combine the wet and dry ingredients with a gentle whisk. Don’t worry about a few lumps, that’s what gives pancakes their soft, fluffy texture.
- Warm your skillet to medium and coat it with a touch of butter or oil. Use about ⅓ cup of batter to make each pancake.
- Once bubbles rise and edges firm, turn and cook the second side to a golden perfection.
- To make the chocolate sauce, heat the cream until it’s just starting to bubble, then pour it over the chocolate chips in a bowl.
- Give it a moment to settle before stirring until smooth and gleaming. Drizzle it over your pancakes and enjoy!
Notes
- Let the batter rest for a few minutes before cooking to help it settle.
- Use room temperature ingredients for a smoother mix.
- If cooking a large batch, keep pancakes warm in a low-temperature oven.