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Chocolate milk pancake batter Recipe

American · Breakfast · 20 min total

Fluffy, rich chocolate pancakes made with chocolate milk for an extra decadent breakfast treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups chocolate milk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together chocolate milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook for another 1-2 minutes.
7. Serve warm with your favorite toppings.

Tips

• For extra chocolate flavor, add 1/4 cup chocolate chips to the batter.
• Serve with whipped cream, fresh berries, or a drizzle of chocolate syrup.
• Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 1 month.

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