These Chocolate Pancakes are both easy and flavorful, with just a hint of cocoa flavor. See the Notes at the end for variations and serving suggestions.
Mix the flour, cocoa powder, sugar, baking powder, and salt together in a medium bowl.
Whisk in the milk, vanilla, eggs, and melted butter in a separate bowl. The batter should be fairly thin and should fall easily off a spoon.
Heat a nonstick or cast-iron pan over medium heat. Grease with nonstick spray or butter. Drop batter by 1/4 cup portions (or bigger or smaller, depending on your preference). To make hearts, make a "V" shape with the batter and spread into a heart until about 1/4 inch thick. Cook until edges are set and you see small bubbles, about 2 minutes.
Flip carefully and cook through on the other side, about 2 minutes more. Serve, or place cooked pancakes onto a baking sheet and keep warm in a 225-degree-F oven. Cook the rest of the batter.
Serve warm with Berry Yogurt Spread—or maple syrup or nut butter. (These are best with a topping as they are not very sweet on their own.)
Video
Notes
To Store: Let any extras cool fully, and store them in an airtight storage container or freezer bag in the fridge or freezer for later use. Warm in 15- to 30-second intervals in the microwave until thawed, if frozen, and warm.
Berry Topping: This is a delicious (and protein-packed) alternative to maple syrup. Make it the day before or start it before you start the pancakes so the berries have a chance to cool. Place 2 cups blueberries into a small saucepan. Warm on low, stirring occasionally, until thawed and starting to break down and release their juices, about 15 minutes. Remove from heat and let cool. Stir together with 1/4 cup whole-milk plain yogurt. Serve with the pancakes.
Gluten-free: Use gluten-free flour blend in place of the whole wheat flour.
Dairy-free: Use oil instead of butter and a favorite nondairy milk.
Egg-free: Use a store bought egg replacer like the one from Bob's Red Mill.
Cocoa powder has a tendency to be lumpy and those lumps are a little hard to get out without overworking the batter. By placing the cocoa powder through a fine-mesh sieve, you can get the lumps out to make a better overall batter.
You can also top with maple syrup, nut butter, applesauce, or yogurt.
Add up to 1/4 cup sugar for more sweetness in these.