Chocolate pancakes are a decadent, indulgent spin on a classic pancake recipe. Chocolate pancakes are fluffy and soft with a rich cocoa powder infusion, giving them a deliciously chocolatey flavour. Chocolate chips or chunks in the batter add lovely pockets of melted chocolate with a delightfully sweet and comfortable treat. This Chocolate pancakes recipe is perfect for a sweet, indulgent breakfast. Add a basic pancake batter, ample cocoa powder and sugar, and maybe even a pinch of vanilla extract for added flavour to make a chocolate pancake. The dough is cooked on a griddle or frying pan, making golden brown pancakes that are light and airy inside, with the flavour of chocolate that stays with you. Chocolate pancakes are served hot and stacked high, covered with beautiful toppings. Fruit such as fresh bananas, strawberries, or raspberries can give an interesting fruity contrast to the richness of the chocolate. Maple syrup or chocolate sauce dripped on top adds an extra layer of flavour, while powdered sugar or a dollop of whipped cream may add the delicate touches needed for the dish. Here's a delicious recipe of Chocolate pancakes for your next breakfast.

• 1 cup all-purpose flour
• 3 tbsp brown sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• Cocoa powder
• 2 tbsp unsalted butter
• 1 cup buttermilk
• 1 egg
• 3/4 tsp vanilla extract
• 1/2 cup chocolate chips
• Cooking oil

• First, collect your ingredients: all-purpose flour, brown sugar, baking powder, baking soda, salt, natural cocoa powder, hot water, unsalted butter, buttermilk, an egg, and vanilla extract, with mini chocolate chips and a small amount of oil or butter to grease the skillet.
• To begin, whisk your dry ingredients together in a large mixing bowl. Reserve 1 cup of all-purpose flour for the recipe; add three tablespoons of brown sugar. Mix in 1 Tsp baking powder and ¼ Tsp baking soda.
• Add ¼ Tsp salt and ¼ cup natural cocoa powder. The magic to this deep chocolate flavour is in the cocoa powder; the brown sugar contributes a rich, molasses-like sweetness that goes incredibly well with the cocoa. The baking powder and soda give your pancakes that light fluff so that they rise well.
• Mix the wet ingredients in another bowl. This is the chocolate base. Mix three tablespoons of hot water with the cocoa powder to dissolve it. Add two tablespoons of melted unsalted butter for richness in the batter. Add in 1 cup of buttermilk, adding tenderness and a tang to the pancakes.
• Add the lightly beaten egg; it is best to have it at room temperature for better texture; then stir in ¾ Tsp vanilla extract for that extra flavour. Mix everything until well combined and smooth.
• Now, combine the dry ingredients and wet ingredients. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently until just the batter comes together.
• Fold in 1/2 cup of mini chocolate chips-they will melt slightly when cooked, adding pockets of gooey chocolate in every bite.
• Heat a skillet or griddle over medium heat, coating it lightly with neutral cooking oil or a pat of butter.
• Once hot, pour some batter on the skillet.
• Cook the pancake for 2-3 minutes on the first side until you notice bubbles forming on the surface and edges that appear set. Flip them over for another minute till they are golden and well-cooked.
• Serve immediately. Dust this delicious recipe of chocolate pancake with powdered sugar, drizzle with syrup and go wild with mini chocolate chips for extreme indulgence.