Extremely Chocolatey and Fluffy Chocolate Pancakes

Grab a mixing bowl and add 1 cup of flour.

Add 3 tablespoons of firmly packed light brown sugar to the bowl.

Add 1 teaspoon of baking powder and 1/4 teaspoon of baking soda to the mixture.

Add 1/4 teaspoon of table salt to the dry ingredients.

Whisk the dry ingredients together until nicely combined, breaking up any brown sugar lumps.

In a separate bowl, add 1/4 cup of natural cocoa powder.

Add 3 tablespoons of very hot water to the cocoa powder and whisk until smooth.

Add 2 tablespoons of melted unsalted butter to the cocoa mixture and mix well.

Add 1 cup of buttermilk to the cocoa mixture and stir until smooth.

Lightly beat 1 large egg in a separate bowl, then add it to the buttermilk mixture along with 3/4 teaspoon of vanilla extract.

Make a well in the center of the dry ingredients and pour in the wet ingredients.

Gently fold the wet and dry ingredients together until about 50% combined, then add 1/2 cup of mini chocolate chips and continue folding until just combined, with some lumps remaining.

Heat a skillet over a notch below medium heat and brush with neutral cooking oil (avocado oil is used).

Use an ice cream scoop (holding about 1/3 cup) to portion out a heaping scoop of batter onto the skillet.

Cook the pancake until the edges look cooked and bubbles burst in the batter, then flip it over.

Cook the second side for a shorter time, then remove the pancake to a plate and continue cooking the remaining batter, brushing the pan with oil between pancakes.

Equipment Needed

Spice Level: