Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt. Make sure all the ingredients are evenly distributed.
Mix the Wet Ingredients
In a separate medium-sized bowl, whisk together the milk, eggs, and vanilla extract until well blended.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined and moistened—don’t overmix! Add the melted and cooled butter (or coconut oil) and fold it in. If desired, stir in the semi-sweet chocolate chips for an extra chocolatey touch.
Preheat the Griddle
Heat a griddle or large non-stick skillet over medium heat. Coat the surface lightly with butter, coconut oil, or cooking spray.
Cook the Pancakes
Scoop ¼ cup of batter for each pancake onto the preheated griddle. Cook for 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 1-2 minutes, or until cooked through and golden brown on both sides.
Serve Hot
Transfer the cooked pancakes to a plate and keep them warm under aluminum foil while you cook the remaining batter. Serve immediately with your favorite toppings.
