Ingredients
1 cup all-purpose flour
¼ cup unsweetened cocoa powder (natural, not Dutch-processed)
2 tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
1 large egg
2 tbsp melted butter (or oil)
1 tsp vanilla extract
⅓ cup mini chocolate chips (plus more for topping, optional)
Instructions
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together buttermilk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix — a few small lumps are okay.
Fold in the mini chocolate chips. Let the batter rest for 5–10 minutes while you preheat your pan.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or oil.
Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form on top and edges look set, then flip and cook another 1–2 minutes.
Serve warm with extra chocolate chips, a pat of butter, or a drizzle of maple syrup.
Notes
No buttermilk? You can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Don’t skip the resting time. It helps the flour hydrate and makes the pancakes fluffier.
Storage: Leftovers keep in the fridge for 3–4 days. Reheat in a toaster or skillet for best texture.
Freezer-friendly: Flash freeze and store in a zip bag up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 320 kcal
- Sugar: 10g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg