Chocolate Pancakes
Double chocolate pancakes topped with peanut butter, chocolate sauce, and whipped cream guarantee a weekend breakfast win!
Servings: 8 4-inch pancakes
Calories: 309kcal
Ingredients
- 1¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tablespoon baking powder
- ⅓ cup sugar
- ½ teaspoon kosher salt
- 1 cup milk
- 2 eggs
- ¼ cup butter melted
- 1 teaspoon vanilla
- 1 cup chocolate chips semi-sweet, milk, or dark chocolate
- additional butter or vegetable oil for pan
Toppings
- Chocolate Sauce
- Whipped Cream
- Chocolate Sprinkles
- Sliced strawberries
Instructions
- Whisk together the flour, cocoa powder, baking powder, sugar, and salt. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more, taking care not to overbeat the batter. Stir in the chocolate chips. Let the batter rest while the griddle or pan heats.
- Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
- Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.
Nutrition
Calories: 309kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 378mg | Potassium: 190mg | Fiber: 2g | Sugar: 23g | Vitamin A: 286IU | Calcium: 156mg | Iron: 2mg