Chocolate Pancakes

Ingredients

• 1 1/4 cups milk
• 1 large egg
• 1/4 cup 4 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 cup mini chocolate chips

Instructions

1. 1

   In a large bowl, whisk together milk, egg, melted butter, and vanilla.

2. 2

   In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder. Add dry ingredients to wet ingredients, and mix just until no large dry lumps remain – it doesn't have to be perfectly smooth and you don’t want to overmix.

3. 3

   Fold the chocolate chips gently into the batter, taking care to not overmix.

4. 4

   Heat a griddle or large non-stick skillet over medium heat. Grease the pan with non-stick cooking spray or additional butter. Scoop out ¼-cup sized pancakes, placing as many as will fit without overcrowding the pan.

5. 5

   Cook for 2-3 minutes on the first side, or until the pancakes begin to bubble around the edges. Then flip the pancakes and cook for an additional 1-2 minutes or until they are set all the way through.

6. 6

   Enjoy immediately topped with whipped cream, additional chocolate chips, and/or fresh berries.

7. 7

   Make Ahead: These pancakes can be kept warm on a baking sheet in a 200° F oven for up to 30 minutes.

8. 8

   Storage: Store any leftover pancakes in an airtight container in the fridge for up to three days.