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
- 1 ½ cups milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
Instructions
- Step 1: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Step 2: In a separate bowl, whisk together the milk, oil, eggs, vanilla extract, and sugar until well combined.
- Step 3: Gradually add the wet ingredients to the dry ingredients, mixing 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 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 6: Serve immediately with your favorite toppings, such as whipped cream, chocolate chips, fresh berries, or syrup.
Notes
- Leftover pancakes freeze beautifully; wrap them individually in plastic wrap and then foil for up to a month.
- Reheat gently in a toaster oven or microwave for a warm, gooey treat that tastes just like fresh.
- Elevate your chocolate pancakes with a drizzle of salted caramel sauce and a sprinkle of sea salt for a surprising flavor combination.
- For extra rich chocolate flavor, use good quality dark cocoa powder and don't overmix the batter—a few lumps are key to a delightfully tender texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American