Now that you have your ingredients ready, let’s dive into the steps for making this delightful Chocolate Lover’s Pancakes. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisking is crucial here—it not only combines the ingredients but also aerates the mixture, contributing to a lighter, fluffier pancake. Ensure there are no lumps of cocoa powder for a perfectly smooth batter.

Step 2: Combine the Wet Ingredients
In a separate, medium-sized bowl, whisk together the buttermilk, egg, melted (and slightly cooled) butter, and vanilla extract. Whisk until the mixture is smooth and fully emulsified. It’s important that the butter is not piping hot, as it could accidentally cook the egg.

Step 3: Create the Batter
Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula or whisk, gently fold the two together. Stir only until the ingredients are just combined. It is absolutely essential that you do not overmix! A few lumps in the batter are not just acceptable; they are desirable. Overmixing develops gluten, which will lead to tough, dense, and rubbery pancakes.

Step 4: Incorporate the Chocolate
Once the batter is just mixed, gently fold in the ¾ cup of semi-sweet chocolate chips. Reserve a small handful to sprinkle on top of the pancakes as they cook for an extra visual and textural appeal.

Step 5: Let the Batter Rest
Allow the batter to rest for 5-10 minutes at room temperature. This resting period allows the gluten to relax (resulting in tender pancakes) and gives the leavening agents a chance to start working, creating those coveted air bubbles.

Step 6: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. To test if it’s ready, flick a few drops of water onto the surface – they should sizzle and dance. Lightly grease the surface with butter or oil. For each pancake, pour about ¼ to ⅓ cup of batter onto the hot skillet. If you saved some chocolate chips, now is the time to sprinkle a few on top of the uncooked side of each pancake.

Step 7: Flip and Finish
Cook until bubbles form on the surface and the edges of the pancakes look set, about 2-3 minutes. Carefully slide a spatula underneath and flip. Cook for another 1-2 minutes on the second side, until the pancake is cooked through and feels springy to the touch. Transfer to a plate and repeat with the remaining batter, regreasing the pan as needed.