Equipment
Ingredients
Dry Ingredients
- 150 g all-purpose flour
- 40 g dutch-processed cocoa powder
- 50 g granulated sugar
- 5 g baking powder
- 3 g baking soda
- 3 g kosher salt
Wet Ingredients
- 300 ml buttermilk, room temperature
- 2 eggs, room temperature
- 45 g unsalted butter, melted and slightly cooled
- 10 ml vanilla extract
Add-ins and Cooking
- 80 g semi-sweet chocolate chips
- 20 g unsalted butter
Nutrition (per serving)
Method
Place a fine mesh sieve over a large mixing bowl. Sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Whisk briefly to ensure completely uniform distribution.
In a medium mixing bowl, whisk together the room temperature buttermilk, eggs, and vanilla extract until smooth. Slowly drizzle in the melted 45g of butter while whisking constantly to prevent the butter from clumping.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula until just combined. Lumps are expected and desired. Do not overmix. Gently fold in the semi-sweet chocolate chips.
Allow the pancake batter to rest undisturbed at room temperature for 10 minutes. This allows the flour to hydrate and the baking powder to activate, resulting in thicker, fluffier pancakes.
Preheat a non-stick skillet or griddle over medium-low heat. Chocolate batter burns more easily than standard batter, so aim for a surface temperature of around 160 C to 170 C (320 F to 340 F). Melt a small knob of the remaining butter to lightly coat the surface.
Pour about 60ml of batter per pancake onto the skillet. Cook undisturbed for 2 to 3 minutes, until the edges look set and a few bubbles form and burst on the surface. Because the batter is dark, rely on touch and edge firmness rather than color to gauge doneness.
Carefully slide a spatula underneath and flip the pancakes in one swift motion. Cook the second side for 1 to 2 minutes until the center is cooked through and springs back slightly when pressed gently.
Transfer the cooked pancakes to a warm plate. Repeat with the remaining batter, wiping the skillet clean and adding fresh butter between batches if necessary. Serve immediately with warm maple syrup, fresh berries, or a dollop of whipped cream.
Chef's Notes
- Dutch-processed cocoa powder is crucial here; it has been treated with an alkalizing agent to neutralize its acidity, resulting in a smoother, darker, and more profoundly chocolatey profile than natural cocoa.
- Resting the batter is not optional if you want diner-style thickness. The 10-minute rest gives the starches time to absorb liquid, which thickens the batter so it spreads less in the pan.
- Wipe the skillet completely clean with a paper towel between batches. Melted chocolate chips from the previous batch will scorch and impart a bitter, burnt flavor to your next set of pancakes.
Storage
Refrigerator: 3 days — Store in an airtight container with parchment paper between layers.
Freezer: 1 month — Freeze flat on a baking sheet before transferring to a freezer-safe bag.
Reheating: Reheat from frozen in a toaster on medium setting, or in a 175 C oven for 10 minutes until warmed through.
