Description
These eggless fluffy chocolate pancakes are soft, rich, and packed with chocolate flavor. Perfect for breakfast or brunch, they are easy to make and delicious served with syrup, fruit, or extra chocolate chips.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips
- Butter or oil for cooking
Instructions
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, mix the milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until combined. Do not overmix.
- Fold in the chocolate chips and let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour small portions of batter onto the skillet and cook until bubbles appear on the surface.
- Flip the pancakes and cook for another 1 to 2 minutes until cooked through.
- Serve warm with syrup, fresh fruit, whipped cream, or extra chocolate chips.
Notes
- Do not overmix the batter to keep the pancakes fluffy.
- You can use plant-based milk for a dairy-free version.
- Add chopped nuts or banana slices for extra texture.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat pancakes in a skillet or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 5 mg
