Description
These Hot Cocoa Pancakes are a delightful twist on classic pancakes, infusing rich cocoa powder into the batter for a chocolatey breakfast treat. Perfectly fluffy and easy to make, they can be enjoyed with whipped cream or marshmallows for an indulgent start to your day.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt, stirring well to blend all ingredients evenly.
- Whisk wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and well combined.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined; avoid overmixing to keep the pancakes fluffy.
- Heat skillet: Preheat a skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Pour batter: Using a 1/4 cup measure, pour batter onto the skillet for each pancake, spacing them to allow room for spreading.
- Cook pancakes: Cook until bubbles appear on the surface and edges look set, then carefully flip and cook the other side until golden brown.
- Serve: Serve the hot cocoa pancakes warm topped with whipped cream, marshmallows, or your favorite syrup for an irresistible breakfast treat.
Notes
- Do not overmix the batter to prevent tough pancakes.
- Adjust heat as needed to avoid burning or undercooking.
- For a richer taste, use whole milk or add chocolate chips to the batter.
- These pancakes freeze well; reheat in a toaster or microwave.
- Feel free to substitute the butter with oil or margarine for dietary preferences.
