These chocolate pancakes have rich chocolate flavor, are tender and fluffy, but are also low enough in fat and sugar that you can eat them for breakfast without too much guilt! Of course, nobody says you can't have chocolate pancakes for dessert if you want them! This recipe makes 6 pancakes about 5" in diameter. Feel free to make them smaller or larger or go ahead and double the recipe to feed a crowd. Note cook time is per pancake and not total cook-time.
30gramscocoa powder1.1 oz or 1/3 cup, not Dutch process. See notes if using Dutch process
1teaspooninstant coffee
¼teaspoonkosher saltI use Morton's
125gramsboiling water4.4 oz or 1/2 cup plus 1 Tablespoon
120gramsall-purpose flour4.2 oz or 1 cup measured by whisking the flour, lightly spooning it into your cup, and sweeping off the excess.
45gramsbrown sugar1.6 oz or 3 tightly-packed tablespoons
1 ½ teaspoonsbaking powder
100gramsbuttermilk3.5 oz or a scant 1/2 cup
45gramsneutral vegetable oil1.6 oz or 4 Tablespoons, such as avocado or light olive
½teaspoonvanilla extract
¼teaspoon baking soda
Instructions
Put the cocoa powder, instant coffee, and salt in a small bowl (like a cereal bowl) and pour in the boiling water. Stir well to completely combine, and then cover with plastic wrap or a small plate. Set aside so the chocolate flavor can bloom.
In a medium mixing bowl, whisk together the all-purpose flour, the brown sugar (sift if it is very lumpy), and baking powder.
To the bloomed cocoa powder, pour in the buttermilk, oil, vanilla, and baking soda. Stir well. The mixture will bubble up a bit. That's the interaction between the acidic cocoa powder and buttermilk and the baking soda.
Make a well in the center of the dry ingredients, and pour the cocoa/buttermilk mixture in, scraping the bowl to get as much as you can.
Whisk to combine until only a few little lumps remain, about 10 seconds. Batter will be very thick but pourable.
To Cook the Pancakes
Heat a large cast-iron or non-stick skillet over medium heat or use an electric griddle.
Lightly coat with a bit of butter or pan spray, and then wipe off the excess.
When a little water sizzles in the pan, add batter using a 1/3 cup measure. Spread the batter out gently with an offset spatula so the pancakes are even all across their surface.
Regulate the heat as necessary, and cook each pancake for about 90 seconds on the first side. Flip with a thin, flexible spatula. Decisively shove the spatula under each pancake so it reaches the far end of the pancake before that pancake has a chance to realize what you're doing! Wiggle the spatula just a bit from side to side to make sure the pancake is releasing completely from the pan, and then lift straight up and flip the pancake over so the second side can cook.
Cook the second side for about a minute. Add more fat as needed, but always wipe out any excess.
Keep pancakes warm in a 200F oven, or let people eat as soon as they come off the griddle. Serve with your choice of toppings: butter, maple syrup, peanut butter syrup, jam, chocolate syrup, chopped and toasted nuts, etc.