Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- â…“ cup unsweetened cocoa powder
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1¼ cups buttermilk
- 3 tablespoons melted butter (cooled slightly)
- 1 teaspoon pure vanilla extract
For Cooking:
- Butter or neutral oil for greasing
Instructions
- Prepare dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined and free of lumps. Sift cocoa powder if it appears clumpy.
- Mix wet ingredients: In a separate medium bowl, whisk eggs until beaten. Add buttermilk, melted butter, and vanilla extract, whisking until thoroughly combined.
- Combine wet and dry: Pour wet ingredients into dry ingredients. Using a spatula or wooden spoon, gently fold together with broad strokes until just combined. Batter should be lumpy—do not overmix. A few small lumps and flour streaks are fine.
- Rest the batter: Let batter rest at room temperature for 5-10 minutes while you preheat your cooking surface. The batter will thicken slightly during this time.
- Preheat cooking surface: Heat a griddle or large non-stick skillet over medium heat until water droplets sizzle when sprinkled on the surface.
- Cook pancakes: Lightly grease the cooking surface. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes until bubbles form across the surface and edges appear set. Flip once and cook for 1½-2 minutes on the second side until cooked through.
- Keep warm: Transfer cooked pancakes to a plate in a 200°F oven while cooking remaining batches. Re-grease pan lightly between batches as needed.
- Serve: Serve immediately with your favorite toppings such as maple syrup, butter, whipped cream, fresh berries, or powdered sugar.
Notes
- For extra chocolate intensity, fold ½ cup mini chocolate chips into the batter just before cooking.
- Pancakes can be frozen for up to 3 months. Place parchment paper between each pancake before freezing in an airtight container.
- If you don’t have buttermilk, make a substitute by adding 1 tablespoon vinegar or lemon juice to 1¼ cups milk and letting it sit for 5 minutes.
- Natural cocoa powder is recommended over Dutch-processed for this recipe to ensure proper rise.
- Batter will be thicker than regular pancake batter—this is normal and correct.
- Medium heat is crucial—these pancakes burn more easily than regular pancakes due to cocoa and sugar content.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Griddle, Stovetop
- Cuisine: American
- Diet: Vegetarian