Choco Pancakes Recipe

In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and fine salt until evenly combined and no lumps of cocoa remain.

In a separate medium bowl, whisk the whole milk, buttermilk, and egg until smooth. Whisk in the melted butter and vanilla extract until combined.

Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a spatula or whisk until just combined. Do not overmix—small lumps are fine. The batter should be thick but pourable; if too thick, stir in up to 2 tablespoons more milk.

Fold the semi-sweet chocolate chips into the batter, reserving a few to sprinkle on top of pancakes as they cook.

Heat a nonstick skillet or griddle over medium heat until hot (about 325–350°F / 160–175°C). Brush or wipe the surface with a little butter or neutral oil to lightly coat.

For each pancake, pour about 1/4 cup of batter onto the skillet (adjust for desired size). If you reserved extra chips, sprinkle a few onto the exposed batter on the pan.

First side

Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. If the underside browns too quickly, lower the heat slightly.

Flip and finish

Carefully flip and cook the second side for 1–2 minutes more, until cooked through and springy to the touch. Transfer finished pancakes to a warm plate; keep them loosely covered with foil while you cook the rest.

Stack pancakes and top with additional chocolate sauce or maple syrup, a dusting of powdered sugar if desired, and extra chocolate chips. Serve immediately.