Ingredients
Dry Ingredients
- 1 1/2 cups 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 buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and red food coloring until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix to ensure fluffy pancakes.
- Preheat Skillet: Heat a lightly greased skillet or non-stick pan over medium heat to prepare for cooking the pancakes.
- Cook Pancakes: Pour 1/4 cup batter onto the hot skillet for each pancake. Cook until bubbles form on the surface, about 2 to 3 minutes, then flip and cook the other side for 1 to 2 minutes until cooked through and lightly browned.
- Serve Warm: Serve the pancakes warm with cream cheese glaze, syrup, or your favorite toppings.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Add chocolate chips to the batter for an extra rich and indulgent flavor.
- Use fresh buttermilk for best results or substitute with milk plus a tablespoon of vinegar if unavailable.
- Adjust stovetop heat as needed to prevent burning or undercooking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
