- 1 cup whole milk
- 1 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp espresso powder
- 1/4 cup unsweetened cocoa powder
- ½ tsp table salt
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted and cooled slightly
- oil or butter to coat your griddle or skillet
- 1/3 cup hazelnuts, toasted and chopped (optional)
- 1/3 cup milk chocolate chips (for garnish, or you could put this inside of the batter)
- Whisk flour, sugar, baking powder, baking soda, espresso powder, cocoa powder, chocolate chips (if using inside of the batter), and salt in medium bowl to combine.
- Whisk milk, egg, vanilla, and melted butter until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined. Do not over mix.
- Heat a nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, use a heat setting you’re comfortable with or used to. I always set mine to medium-high for pancakes. Pour about 1/3 cup of batter onto skillet or griddle. Cook pancakes until large bubbles begin to appear and the edges of the pancakes start to set, 2 to 4 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 1/2 to 2 minutes longer. Don’t over-flip the pancakes and don’t press them down with your spatula, otherwise they’ll toughen.
- Serve and enjoy.
If doubling this recipe, don’t add an additional egg.