Description
Copycat IHOP Fluffy Chocolate Pancakes made at home.
Ingredients
Scale
- 1 1/4 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup white sugar
- 2 large eggs (beaten)
- 1 1/4 cups milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Add flour, cocoa powder, baking powder, salt, and sugar to a mixing bowl. Whisk until fully combined. Store the dry mix in a labeled ziplock bag or airtight container until ready to use.
- Add the full batch of dry mix to a bowl. Whisk in eggs, milk, vegetable oil, and vanilla until smooth. Heat a lightly greased skillet or griddle over medium heat. Pour batter onto the skillet and cook until bubbles form and edges look set. Flip and cook until done. Serve warm with desired toppings.
- Allow cooked pancakes to cool completely. Stack with parchment paper between each pancake. Transfer to freezer safe bags or containers and freeze for up to 2 months. Reheat frozen pancakes in the microwave for 25 to 30 seconds until warmed through.
Notes
- Store the dry mix for future use.
- Customize toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 212
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Copycat IHOP, Fluffy Chocolate Pancakes