These chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet flavor from the cocoa and a nice tang from the buttermilk. They're delicious with either maple or chocolate syrup—and even better with both swirled together! —Harland Johns, Leesburg, Texas
Ingredients
- 1 cup all-purpose flour
- 1/4 cup baking cocoa
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg, room temperature
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- Maple syrup and chocolate syrup
Directions
- In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, butter and vanilla until blended. Add to dry ingredients, stirring just until moistened.
- Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.
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