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–+ servings
a stack of hot chocolate pancakes topped with whipped cream

Hot Chocolate Pancakes

Course: Breakfast, Snack
Cuisine: American
Keyword: after school snack, chocolate, from scratch, homemade, pancakes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 18 pancakes
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Ingredients

  • 1 cup all-purpose flour (125 grams by weight)
  • ⅓ cup cocoa powder (26 grams by weight)
  • ⅓ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • 1 ¼ cup buttermilk (sub: 1 cup sour milk or 1 cup yogurt whey)
  • 2 Tablespoons butter, melted (sub: 2 Tablespoons vegetable oil)
  • ½ teaspoon vanilla extract

Instructions

  • In a medium-sized bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda and salt.
  • In a separate bowl, whisk egg, buttermilk, melted butter and vanilla.
  • Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir. Small lumps left in the batter are ok.
  • Preheat griddle or frying pan over medium-low heat. Place a dot of vegetable oil on a paper towel and run it over your cook surface.
  • Drop batter by 1/4 cupfuls. Cook until sides are dry and tiny bubbles pop on the top. Carefully flip. Cook about 1 minute more.
  • Remove to plate to serve.
  • Store tightly covered in fridge for 1-2 days, or freeze for 1-2 months.

Notes

  • To make sour milk: Add 1 Tablespoon lemon juice (or vinegar) to a liquid measuring cup. Add milk up the the 8 ounce line. Stir. Let sit 5-10 minutes before using.
  • You can swap out vegetable oil for the melted butter.
  • Serving options:
    • Butter and powdered sugar
    • Butter and syrup for traditional pancakes
    • Whipped cream for a true hot chocolate finish
    • Plain for a less-mess option
  • To store: Place in storage baggie, Tupperware, or wrap in aluminum foil. For easy separation, place a piece of waxed paper between each pancake.