Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 ½ cups milk
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs, milk, oil, sugar, and vanilla extract.
- Step 2: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix; a few lumps are okay.
- Step 3: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 4: Pour ¼ cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Step 5: Serve immediately with your favorite toppings, such as whipped cream, chocolate chips, fresh fruit, or syrup.
Notes
- Leftover pancakes freeze beautifully; wrap them individually in plastic wrap then foil for up to a month.
- For perfectly reheated pancakes, pop them in the microwave for 30 seconds or gently warm them in a toaster oven.
- Elevate your chocolate pancakes with a scoop of vanilla ice cream and a drizzle of salted caramel sauce – pure indulgence!
- To avoid tough pancakes, resist the urge to overmix the batter; a few lumps are your friends!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American