Chocolate Pancakes
Servings 10 servings
Ingredients
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¾ cup milk
- ½ cup butter melted
- 2 eggs
Instructions
- In a large bowl, whisk together the flour, cocoa powder, sugar, and baking powder. Make a well in the middle of the dry ingredients then mix in eggs, milk, and butter.
- Lightly grease a frying pan and preheat to medium-high heat.
- Pour 1⁄4 cup batter onto the hot pan and cook until bubbly and lightly browned, about 1-2 minutes. Flip and cook for 2 minutes more until browned on the second side. Remove from the pan and serve hot.
Notes
If you aren't serving immediately, place pancakes in a single layer on a baking sheet or plate until ready to eat.
Substitute butter for oil for a totally dairy free option.
Store in an airtight container in the refrigerator for up to 3 days. To freeze, wrap pancakes individually and freeze for up to 3 months. Reheat in the oven on a baking sheet at 350 degrees
You can use a griddle or a cast iron pan to make these pancakes.
Serve with additional fresh berries, chocolate syrup, whipped cream or maple syrup.
Add-ins: semi-sweet, milk, white or dark chocolate chips, 1 teaspoon instant espresso for mocha pancakes, or chocolate sprinkles.
Nutrition
Serving: 1pancake | Calories: 193kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 221mg | Potassium: 128mg | Fiber: 2g | Sugar: 3g | Vitamin A: 361IU | Calcium: 109mg | Iron: 2mg
