Chocolate Milk Pancakes

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: people

Calories: 1061kcal

Author: Aleka Shunk

These Chocolate Milk Pancakes are for all my chocolate lovers out there! They are a delightful twist on the classic breakfast favorite but BETTER! Imagine fluffy stacks infused with the delightful taste of cocoa, a treat that's impossible to resist.

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Ingredients

1 cup flour
1 tablespoon cocoa powder
1½ teaspoon baking powder
3 tablespoon sugar
¼ teaspoon salt
1 large egg
1 cup chocolate milk + 2 tbsp
2 tablespoon butter
1 teaspoon vanilla

Instructions

Add dry ingredients to a bowl.
Sift the mixture using a strainer or mesh sifter if you have.
Add the wet ingredients to another bowl and whisk WELL.
Combine the dry ingredients into the wet ingredients and mix gently until JUST combined. You do not want to overmix your batter or your pancakes will be dense. Lumps are okay!!!
Let the batter sit. Heat your skillet to medium-high heat.
When hot, add oil or butter to coat skillet well and scoop about ¼ of a cup of pancake batter onto skillet. Don't scoop your pancakes too close together.
When small bubbles begin to form, your pancakes are ready to flip. (About 2-3 minutes.)
Flip using a spatula and don't touch for another 2 minutes or so. Do not press down your pancakes!
When cooked through, set aside and keep warm or serve right away with toppings of choice!

Video

Notes

Pancake Tips

Do not overmix your batter! Use whisk or rubber spatula.
Make sure your griddle is hot but not TOO hot. You do not want to burn your pancakes before they cook in the middle.
Resist flipping your pancakes multiple times. This will flatten them.
Make sure your baking powder is not expired!!

Nutrition