Extremely Chocolatey And Fluffy Pancakes

If you love eating chocolate for breakfast, these chocolate pancakes are a must-try! They have a rich chocolate flavor and a light, fluffy texture.

Recipe: https://sugarspunrun.com/chocolate-pancakes/

Ingredients
1 cup all-purpose flour (125g)
3 Tablespoons brown sugar, firmly packed (37g)
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup natural cocoa powder (25g)
3 Tablespoons steaming hot or boiling water (44ml)
2 Tablespoons unsalted butter, melted (28g)
1 cup buttermilk (236ml)
1 large egg, lightly beaten, room temperature preferred
¾ teaspoon vanilla extract
½ cup mini chocolate chips
Neutral cooking oil or butter, for skillet

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Instructions
00:00 Introduction
00:19 In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.
01:37 In a separate small bowl, whisk together cocoa powder and very hot water until smooth.
02:20 Add the melted butter to the cocoa powder mixture and whisk until well combined.
02:53 Add chocolate mixture into buttermilk and whisk well.
03:25 Add eggs and vanilla and whisk until thoroughly combined.
03:58 Make a small well in the center of the bowl of dry ingredients and pour the buttermilk/chocolate mixture into the center. Use a wooden spoon or spatula to gently fold together the ingredients until about halfway combined. Add chocolate chips and continue to stir, gently, until mixture is just combined. Do not over-mix or pancakes will be flat and dense.
05:14 Lightly brush a small skillet with a neutral cooking oil (or melt about a teaspoon of butter over the surface). Heat over medium-low heat for several minutes, until pan is warm (you can test this by holding your hand several inches from the surface of the pan, you should feel the heat radiating from it).
06:05 Scoop a portion of the chocolate pancake batter into the pan (about ½ cup of batter per pancake). If needed, use a spoon to nudge the batter into an even layer.
06:26 Allow pancake to cook on one side until the edges begin to appear cooked and bubbles in batter begin to burst, this should take a couple of minutes. Use a spatula to carefully flip the pancake over and continue cooking until pancake is fully cooked (I usually pierce the pancake with a sharp knife and just take a peek to see if it’s finished cooking).
07:15 Repeat until all batter is used, brushing the pan between each pancake.
08:31 Serve warm. We prefer to top ours with homemade whipped cream (https://sugarspunrun.com/homemade-whipped-cream-recipe/) and fresh berries!

Storing
Pancake batter may be prepared, covered, and refrigerated for up to two days before using.
Prepared pancakes may be stored in an airtight container at room temperature for up to two days, or frozen for up to 2 months.

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