Fluffy Chocolate Buttermilk Bisquick Pancakes
If you are a chocolate lover, then you will love this recipe. Thanks to the buttermilk, these pancakes are light and fluffy and make the perfect sponges for soaking up the delicious syrups you may decide 6to use. If you have leftovers or decide to double the recipe, these will freeze for up to six months. I prefer to reheat these pancakes by sticking a couple in the toaster rather than the microwave, as I sometimes find the microwave can make their texture rubbery.
Ingredients
- 2 cups Bisquick
- 4 tbsp coca powder
- 4 tbsp granulated sugar
- ½ tsp baking powder
- 1 tsp baking soda
- 2 cups buttermilk
- 2 tsp vanilla extract
Toppings
- Strawberries
- Raspberries
- Whipping cream
- Maple syrup
- Chocolate syrup
- Caramel syrup
Instructions
- In a small bowl, combine two cups of buttermilk and two teaspoons of vanilla extract. Set aside.
- In a large bowl, sift together two cups of Bisquick, four tablespoons of cocoa powder, four tablespoons of granulated sugar, one-half teaspoon of baking powder, and one teaspoon of baking soda.
- Add the wet mixture to the dry ingredients and stir until combined.
- Melt one tablespoon of butter in a skillet over medium-high heat.
- Pour enough batter into the skillet to make several pancakes at once, flipping each one when bubbles appear on the surface. Cook until brown, and repeat with the remaining batter.
- Serve with your desired toppings and enjoy.
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