High Altitude Chocolate Pancakes
Soft, fluffy chocolate pancakes made with Dutch-processed cocoa powder, drizzled with homemade chocolate syrup.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Griddle
Ingredients
Chocolate Pancakes
- 1 ¾ cups all-purpose flour, spooned and leveled
- ¼ cup unsweetened Dutch-processed cocoa powder
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp instant espresso powder or instant coffee powder, optional
- 4 tbsp unsalted butter, melted
- ¾ cup whole milk
- ½ cup whole buttermilk
- 2 large eggs
- 1 tsp vanilla extract
Toppings
- sliced bananas or fresh berries
- softened butter
- chocolate syrup or maple syrup
- chocolate chips or chopped chocolate
Instructions
- In a bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, salt and espresso powder.
- Add the melted butter, milk, buttermilk, eggs and vanilla, and whisk until mostly smooth.
- Preheat an electric non-stick griddle to 310 F.
- Use a 1/4 cup measuring cup to portion the batter onto the griddle for 4-inch pancakes, leaving enough room for the batter to spread.
- Cook the pancakes for several minutes on one side, until bubbles are rising to the surface and you can easily flip them over. Finish cooking the other side until the pancakes are cooked through.
- Serve hot with your favorite toppings.
Notes
- This recipe yields about 16 small pancakes (1/4 cup batter each), or 8 large pancakes (1/2 cup batter each).
- You can keep the cooked pancakes warm in a 200-degree oven, while you finish cooking the rest.
- Leftover pancakes can be wrapped and refrigerated for up to 5 days, or frozen for 3-6 months. Reheat leftover pancakes in the microwave or toaster for a quick breakfast.
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