After seeing a number of chocolate pancake recipes, I settled on this one from Averie Cooks, even though I did make several changes. Averie hasn't steered me wrong and I'm sure if you follow her recipe to a T, they'd be a-maze-ing, but I knew the purpose of these pancakes didn't require salted caramel sauce (the boy is weird with sweets--some are a yes, some are a no). That and I didn't have buttermilk. So there you go. And I swapped the cinnamon for espresso powder to really make the cocoa pop. But otherwise, I pulled these pancakes together and cooked them up on the griddle for a quick treat. Chocolate pancakes would definitely be a great way to start your morning, but baby boy and I (or Thor as I call him when he starts punching me after pancake time) definitely love these before bed. Either way, definitely worth trying.
1 cup flour
2 Tablespoons unsweetened cocoa powder
2 Tablespoons sugar
1 Tablespoon brown sugar, packed
1 teaspoon espresso powder
1/2 teaspoon baking soda
1 cup milk
2 Tablespoons vegetable oil
1 teaspoon vanilla extract
In a medium bowl, whisk together flour, cocoa powder, sugar, brown sugar, espresso powder, baking soda and salt.
In a separate bowl, whisk together milk, egg, oil and vanilla extract to combine. Then add milk mixture to flour mixture and stir until just combined and flour is completely moistened.
Lightly grease a skillet or electric griddle and heat over medium-high heat or to 325 degrees F. Pour or scoop about 1/4 cup of batter onto hot skillet and cook for about 2-3 minutes, until edges are set and tops bubble.
Flip and continue to cook for another 2-3 minutes.
Transfer cooked pancakes to a baking sheet in a 200 degree F oven and repeat with remaining batter.
Serve warm with powdered sugar or maple syrup. Or cool completely and wrap in aluminum foil to freezer. Reheat in toaster.
Makes 12 pancakes.
The Cookie Princess
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