Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Step 1: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until well combined.
- Step 2: In another bowl, mix together the milk, egg, and melted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.
- Step 4: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray if necessary.
- Step 5: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or two until cooked through.
- Step 6: Serve warm with your favorite toppings such as syrup, whipped cream, or chocolate chips. Enjoy!
Notes
- For optimal freshness, store leftover pancakes in an airtight container in the refrigerator for up to three days, or freeze them for longer storage.
- To reheat, simply pop the pancakes in the microwave for about 20-30 seconds each or warm them on a skillet over low heat until heated through.
- For a delightful serving suggestion, stack the pancakes high and top them with fresh berries, a drizzle of maple syrup, and a dollop of whipped cream for a decadent brunch treat.
- For extra fluffy pancakes, make sure to gently fold the wet and dry ingredients together without overmixing; it’s perfectly fine to have a few lumps in the batter!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 350
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 20g