Hey there, breakfast lovers! In joymelife, there is no wasting time, so let’s cook🥞
Why You’ll Fall in Love with These Chocolatey Pancakes
These Chocolate Buttermilk Pancakes like a cozy hug wrapped in a chocolatey dream. They’re the kind of breakfast you’ll want to savor. Let’s break it down.
A Chocoholic’s Dream Come True
These pancakes are perfect if you love chocolate and taste rich cocoa. It’s like having dessert for breakfast – and who wouldn’t love that?
The Magic of Buttermilk in Pancakes
Now, let’s chat about our buttermilk. This tangy superstar isn’t just here to sound fancy—it’s the key to pancake perfection! Buttermilk with baking soda will create the fluffiest, most tender pancakes you’ve ever laid your fork on. It also gives a slight tang that evens out the sweetness of the chocolate.
Ingredients You’ll Need
Alright, my fellow pancake enthusiasts, let’s gather our troops! Here’s what you’ll need to whip up these dreamy chocolate buttermilk pancakes:
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder (the good stuff!)
- Two tablespoons sugar (because we’re sweet enough, right?)
- One teaspoon of baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups buttermilk (the real MVP)
- Two large eggs (organic if you’re feeling fancy)
- Three tablespoons of melted butter (unsalted, please!)
- One teaspoon of vanilla extract (because, duh!)
Step-by-Step Instructions
Are you ready to become a pancake maestro? Let’s do this!
Mixing your Batter
- Whisk all your dry ingredients. Ensure there are no cocoa powder clumps – nobody wants a surprise chocolate bomb in their pancake (or do they? 🤔).
- Whisk your wet ingredients in another bowl until they’re well combined and happy.
- Here’s the key: Pour the wet ingredients into the dry ones and mix gently. We’re not making cement here, folks! A few lumps are your friends—they’re the secret to fluffy pancakes.
Cooking Your Pancakes
- Heat your non-stick skillet over medium heat. Add a little butter if you’re feeling indulgent (and why wouldn’t you?).
- For each pancake, pour about 1/4 cup of batter onto the hot surface. Watch for those magical bubbles to form on the surface – that’s your cue!
- Flip that beauty over and cook for another minute or two until it’s perfectly done.
- Repeat until you’ve got a stack of chocolatey goodness that would make Willy Wonka jealous.
Pro Tips for Pancake Perfection
Want to take your pancake game from great to out-of-this-world amazing? I’ve got you covered!
Achieving the Perfect Consistency
The key to pancake nirvana is the batter consistency. You’re aiming for something thick enough to hold its shape but still pourable. If your batter looks too thick, don’t be shy—add a splash of more buttermilk. Too thin? A light dusting of flour is all you need.
Flipping Like a Pro
Okay, let’s talk about the flip. It’s the moment of truth, the pancake Olympics, if you will. Here’s the secret: patience, grasshopper. Wait until you see bubbles forming on the surface. That’s time. Slide that spatula under and flip smoothly. You’ve got this!
Fun Recipe Variations
Let’s get creative, shall we? This recipe is like your favorite little black dress – perfect, but accessories can make it even more fabulous!
Going Dairy-Free
No dairy? No problem! Swap the buttermilk for plant-based milk with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes, and voilà – vegan “buttermilk”! Use coconut oil instead of butter.
Gluten-Free Options
Gluten is not your jam? Fear not! Replace with your favorite gluten-free blend. Just keep an eye on the consistency—you might need to adjust the liquid slightly.
Serving Suggestions
Let’s talk about taking these pancakes from “Mmm” to “OH MY GOODNESS!”
Toppings Galore
- Fresh berries (strawberries and chocolate are a match made in heaven)
- some of whipped cream (or coconut whip for our dairy-free friends)
- A drizzle of maple syrup
- Chopped nuts for some crunch
- And for the ultimate indulgence? A scoop of vanilla ice cream. Breakfast of champions!
Beverage Pairings
- A steaming cup of coffee (because chocolate and coffee are BFFs)
- A tall glass of cold milk (dairy or plant-based, you do you!)
- For the grown-ups, how about a chocolate martini? It’s five o’clock somewhere. 😉
Storage and Reheating
Let’s face it – as if there’ll be any leftovers! But just in case
Keeping Your Pancakes Fresh
put them in an airtight container in the fridge. They’ll stay good for 2-3 days, though they probably won’t stick around that long!
Reheating for Maximum Deliciousness
For a crispier texture, heat the pancakes at 350°F for 5 minutes. If you’re in a hurry, you can use the microwave, but the pancakes may not be perfect.
FAQs: All Your Burning Pancake Questions Answered!
Can I make the batter ahead of time?
You can, but fresh is best! If you must, mix the dry ingredients and add the wet just before cooking.
Why did my pancakes turn out flat?
Overmixing is usually the culprit.
Can I freeze pancakes?
Absolutely! Freeze them in a single layer, then store them in a freezer bag for up to 2 months.
Can I use Dutch-processed cocoa powder?
You can, but you might need to adjust the leavening agents. Stick to regular unsweetened cocoa powder for best results.
Chocolate Buttermilk Pancake
Equipment
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- Two tablespoons sugar
- One teaspoon of baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cups buttermilk
- Two large eggs
- Three tablespoons of melted butter
- One teaspoon of vanilla extract
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix buttermilk, egg, and melted butter.
- Gradually combine the wet ingredients with the dry ingredients until just mixed.
- Gently fold in the chocolate chips.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter per pancake onto the skillet, cooking until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes.
thank you Milo”joymelife”
