Chocolate Chip Pancake Mix

Yield

Approximately 32 small pancakes · About 4 batches of dry mix

Ingredients

• 4 cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ¼ cup granulated sugar
• 8 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup mini chocolate chips
• 1 cup buttermilk, per batch
• 1 large egg, per batch
• 2 tablespoons unsalted butter, melted, per batch
• 1 teaspoon vanilla extract, per batch
• Additional butter, for greasing the skillet

Method

1. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. Fold in the mini chocolate chips until evenly distributed.
3. Transfer the dry mix to an airtight 2-quart container and store in a cool, dry place.
4. For one batch, stir the mix thoroughly and measure out one-quarter of the total mixture.
5. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
6. Add the dry mix and stir gently until just combined. If the batter is too thick, add a small splash of buttermilk.
7. Heat a lightly buttered 12-inch nonstick skillet or griddle over medium-low heat.
8. Pour approximately ¼ cup batter per pancake onto the skillet.
9. Cook for 2–3 minutes, until bubbles appear and the edges begin to set.
10. Flip carefully and cook for another 1–2 minutes, until the centers are cooked through.
11. Repeat with the remaining batter and serve warm.

Kitchen notes

Practical Woman's Secret
Use medium-low heat when cooking chocolate pancakes. Cocoa makes browning harder to judge, and gentle heat prevents the chocolate chips from burning before the centers finish cooking.