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Chocolate Pancake or Waffle batter Recipe

American · Breakfast · 25 min total

Rich and fluffy chocolate pancakes or waffles that are perfect for a decadent breakfast or brunch. This versatile batter works for both pancakes and waffles.

Ingredients

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

Instructions

1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
2. In a separate bowl, whisk together 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. For pancakes: Heat a griddle or non-stick pan over medium heat. Lightly grease with butter or oil. Pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes.
5. For waffles: Preheat your waffle iron and lightly grease. Pour batter onto the waffle iron (amount depends on your iron) and cook according to manufacturer's instructions until golden and crisp.

Tips

• Add chocolate chips to the batter for extra chocolatey goodness.
• Top with fresh berries, whipped cream, or maple syrup.
• Leftover batter can be stored in the refrigerator for up to 1 day; stir gently before using.

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