Equipment
Ingredients
Dry Ingredients
- 150 g all-purpose flour
- 40 g dutch-processed cocoa powder
- 50 g granulated sugar
- 5 g baking powder
- 3 g baking soda
- 3 g kosher salt
Wet Ingredients
- 300 ml buttermilk, room temperature
- 2 eggs, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 10 ml vanilla extract
Add-ins and Cooking
- 80 g semi-sweet chocolate chips
- 20 g unsalted butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 249 kcal
- Protein
- 6 g
- Carbohydrates
- 32 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 13 g
- Sodium
- 325 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 65 mg
- Potassium
- 278 mg
- Calcium
- 94 mg
- Iron
- 1.4 mg
- Magnesium
- 35 mg
- Phosphorus
- 160 mg
- Zinc
- 0.8 mg
- Vitamin A
- 81 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.14 mg
- Niacin
- 0.4 mg
- Folate
- 14 mcg
- Water
- 48 g
- Alcohol
- 0 g
- Caffeine
- 12 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a fine mesh sieve over a large mixing bowl. Sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Whisk briefly to ensure completely uniform distribution.
In a medium mixing bowl, whisk together the room temperature buttermilk, eggs, and vanilla extract until smooth. Slowly drizzle in the melted 45g of butter while whisking constantly to prevent the butter from clumping.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Lumps are expected and desired. Do not overmix. Gently fold in the semi-sweet chocolate chips.
Allow the pancake batter to rest undisturbed at room temperature for 10 minutes. This allows the flour to hydrate and the baking powder to activate, resulting in thicker, fluffier pancakes.
Preheat a non-stick skillet or griddle over medium-low heat. Chocolate batter burns more easily than standard batter, so aim for a surface temperature of around 160 C to 170 C (320 F to 340 F). Melt a small knob of the remaining butter to lightly coat the surface.
Pour about 60ml of batter per pancake onto the skillet. Cook undisturbed for 2 to 3 minutes, until the edges look set and a few bubbles form and burst on the surface. Because the batter is dark, rely on touch and edge firmness rather than color to gauge doneness.
Carefully slide a spatula underneath and flip the pancakes in one swift motion. Cook the second side for 1 to 2 minutes until the center is cooked through and springs back slightly when pressed gently.
Transfer the cooked pancakes to a warm plate. Repeat with the remaining batter, wiping the skillet clean and adding fresh butter between batches if necessary. Serve immediately with warm maple syrup, fresh berries, or a dollop of whipped cream.
Chef's Notes
- Dutch-processed cocoa powder is crucial here; it has been treated with an alkalizing agent to neutralize its acidity, resulting in a smoother, darker, and more profoundly chocolatey profile than natural cocoa.
- Resting the batter is not optional if you want diner-style thickness. The 10-minute rest gives the starches time to absorb liquid, which thickens the batter so it spreads less in the pan.
- Wipe the skillet completely clean with a paper towel between batches. Melted chocolate chips from the previous batch will scorch and impart a bitter, burnt flavor to your next set of pancakes.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment paper between layers.
Freezer: 1 month — Freeze flat on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat from frozen in a toaster on medium setting, or in a 175 C oven for 10 minutes until warmed through.
Troubleshooting
Pancakes are burnt on the outside but raw in the center
Cause: Pan temperature was too high. The sugar and cocoa powder in chocolate pancakes burn much faster than standard pancake batter.
Fix: Lower the heat immediately. Transfer undercooked pancakes to a baking sheet and finish in a 160 C / 325 F oven for 3-5 minutes.
Prevention: Maintain a medium-low heat and give the pan time to heat evenly before adding batter. Use a thermometer if available.
Pancakes are dense, flat, and rubbery
Cause: The batter was overmixed, developing the gluten in the flour, or the baking powder was expired.
Fix: Cannot be fixed
Prevention: Fold wet and dry ingredients just until no dry streaks of flour remain. Always leave lumps in the batter.
Cultural Context
Pancakes hold a foundational place in American breakfast and diner culture, evolving from simple hoecakes to the fluffy, leavened stacks served today. Introducing rich cocoa and chocolate chips transforms this humble morning staple into a decadent crossover dish that bridges the gap between a celebratory weekend brunch and an indulgent dessert.
