Instructions

• In a large bowl, whisk together 1 cup (120 g) self-rising flour, 2 tablespoons (25 g) sugar, 1/4 teaspoon (0.6 g) kosher salt, and 2 tablespoons (11 g) unsweetened cocoa powder until evenly combined.
• In a separate bowl, whisk 1 cup (245 g) buttermilk, 1 (50 g) egg, 2 tablespoons (28 g) melted butter, and 1 teaspoon (5 g) vanilla extract until smooth.
• Pour the wet mixture into the dry mixture and gently fold with a spatula or spoon until just combined; small lumps are fine—do not overmix.
• Heat a nonstick griddle or skillet over medium heat until hot.
• Using a 1/4-cup measuring cup, pour portions of batter onto the hot griddle, leaving space between pancakes.
• Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
• Flip each pancake once and cook until the second side is golden and the pancake is cooked through, about 1–2 minutes more.
• Transfer pancakes to a plate and serve hot.