Name: Chocolate Pancakes
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 16 servings
Cuisine: American

From the Cook

1/5

Chocolate Pancakes

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a bowl, whisk together the flour, cocoa powder, baking powder, salt and sugar.

In a separate bowl, whisk together the egg, milk and oil.

Stir the dry ingredients into the wet ingredients until just combined.

Heat a large skillet or griddle over medium heat and lightly coat with butter or coconut oil.

Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit, cook for 2 minutes or until you see bubbles forming.

Flip the pancakes and cook for one minute longer.

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Tips & Tricks (5)

Bloom the Cocoa Powder 🫗
Whisk the unsweetened cocoa powder with a small amount of hot milk before adding to the batter to intensify the chocolate flavor and eliminate any bitter notes.
Don't Overmix the Batter 🥣
Mix your dry ingredients separately and fold them gently into the wet ingredients until just combined—overmixing develops gluten and creates dense, tough pancakes instead of fluffy ones.
Use Coconut Oil for Superior Texture 🥥
Choose coconut oil over butter for cooking as it creates crispier edges while keeping the interior tender, and complements the chocolate flavor beautifully.
Let Batter Rest Before Cooking ⏱️
Allow your batter to sit for 5-10 minutes after mixing so the baking powder can activate fully, resulting in lighter, fluffier pancakes with better rise.
Perfect the Temperature Test 🔍
Wait for bubbles to form on the surface and the edges to look set before flipping—this ensures the centers cook through while maintaining a soft, tender crumb.