The Best Chocolate Pancakes
Servings 2
These chocolate pancakes are soft, fluffy, and easy to make! Best served with chocolate syrup, bananas, and whipped cream.
Ingredients
- 1 cup all-purpose flour
- 5 tbsp granulated cane sugar
- 1½ tsp baking powder
- ½ tsp fine sea salt
- ⅓ cup unsweetened cocoa powder
- ½ cup hot whole milk
- ¼ cup Greek yogurt
- 2 tbsp unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 2 large eggs, at room temperature
- ½ cup semi-sweet chocolate chips, optional
Toppings
- chocolate syrup
- sliced bananas
- whipped cream
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. These are your dry ingredients.
- In a separate, heat-proof bowl, whisk the hot milk and cocoa powder together until the cocoa powder is fully dissolved. Let this cool down until just warm to the touch. Once cooled, whisk in the yogurt, eggs, vanilla extract, and melted butter. These will be your wet ingredients.
- Create a well in the middle of your dry ingredients and pour in the wet ingredients. If using chocolate chips, add them in at this step as well. Use a whisk to bring everything together until the flour is just combined. Do not over-mix--it is okay if the batter is a little lumpy.
- Let the batter rest for 10-15 minutes on the counter.
- Heat up a skillet or pancake griddle on medium heat. Once hot, spray with non-stick spray.
- Add ¼ cup of the batter at a time into the skillet. Cook on one side for 75-90 seconds, or until you start to see bubbles. Then flip and cook for another minute, or until cooked through. Make sure to flip only once. This makes around 7 pancakes.
- Top with chocolate syrup, whipped cream, and/or bananas and enjoy!
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