Ingredients
- All-purpose flour: 1 cup
- Unsweetened cocoa powder: 1/4 cup
- Granulated sugar: 2 tablespoons
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Milk: 1 cup
- Egg: 1 large
- Melted butter: 2 tablespoons
Instructions
- Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together the milk, egg, and melted butter.
- Step 3: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
- Step 4: Heat a lightly oiled griddle or frying pan over medium heat.
- Step 5: Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Step 6: Cook for 2-3 minutes per side, or until golden brown and cooked through. Serve immediately with your favorite toppings.
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat pancakes in the microwave for 20-30 seconds, or in a toaster oven for a crispier texture.
- Serve these decadent pancakes with fresh berries and a dollop of whipped cream for an extra special treat.
- For the fluffiest pancakes, avoid overmixing the batter – a few lumps ensure a tender result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American