Double Chocolate Pancakes
Indulge in these decadent Double Chocolate Pancakes that transform any morning into a chocolatey feast!
Servings: 4 servings
Ingredients
- 1 cup milk
- 1 large egg
- 4 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ cup mini chocolate chips
Instructions
- In a mixing bowl, whisk together the milk, large egg, melted butter, and pure vanilla extract until well combined. The melted butter should be slightly cooled to prevent cooking the egg.
- In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, and baking powder. This step is crucial as it removes any lumps and ensures an even distribution of the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Fold in the mini chocolate chips for that extra burst of chocolate in every bite.
- Preheat your griddle or non-stick skillet over medium heat. You can lightly grease it with a bit of butter or cooking spray if desired.
- Pour about ¼ cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side until cooked through.
- Serve your Double Chocolate Pancakes warm, drizzled with maple syrup, a dollop of whipped cream, or topped with fresh fruit. Enjoy the delightful explosion of chocolate in each mouthful!
Equipment
- Mixing bowls
- Whisk
- Griddle or non-stick skillet
- Spatula
Notes
- For a healthier option, substitute whole wheat flour for all-purpose flour.
- Try using honey or maple syrup instead of granulated sugar for natural sweetness.
- Freeze leftover pancakes between layers of parchment paper for up to 2 months.