Chocolate Pancakes with a Mix

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

This simple recipe uses pancake mix to make a delicious stack of chocolate pancakes.

In a large bowl, combine the pancake mix, cocoa powder, and sugar. Pour in the cold water and mix until there's no visible flour left. Mixing more isn't better; it yields chewy pancakes.
Let the batter sit for 5 minutes. This helps the dry ingredients absorb the liquid, resulting in a consistent batter that yields great pancakes from start to finish.

Heat a large non-stick pan or griddle over medium heat. Once hot, grease it with oil, butter, or spray. Immediately pour ¼ cup of batter per pancake. Cook the first side for about 2 minutes. Flip the pancakes and cook the other side for a little less time. Avoid pressing down with the spatula; this makes pancakes dense.
Remove the pancakes from the pan and serve them immediately, or keep them warm, covered on a plate or on a sheet pan in a 200F oven while you repeat the process with the remaining batter.

Serve these chocolate pancakes with powdered sugar, pancake syrup or chocolate syrup, fresh fruit (strawberries or banana slices).
Store leftover cooked pancakes in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Liquid measurements might vary by brand. Check the back of your box and follow the liquid amount for 2 cups of mix.
Make half this recipe: 1 cup mix, 3 tablespoons cocoa powder, 2 tablespoons sugar, ¾ cup water.
Biquick & non-complete mixes: these are the boxes that call for eggs, milk, and butter (or oil). Follow the ingredient measurements in the box for pancakes using 2 cups of mix. You'll mix the cocoa powder and sugar amounts listed in this recipe into the dry ingredients bowl.

Add-ins:

1 teaspoon vanilla extract when adding the liquid
1 ½ teaspoons of ground cinnamon to the dry ingredients
⅓ cup of chocolate chips to the batter after it's mixed
½ teaspoon instant coffee to the dry ingredients to bring out the chocolate flavor