Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. The cocoa should be evenly mixed with the flour to prevent clumping.

Combine the Wet Ingredients: In another bowl, whisk the egg, buttermilk, milk, melted butter, and vanilla extract. If you’re using regular milk with vinegar or lemon juice, let it sit for a few minutes to create that tangy buttermilk flavor.

Blend the Batter: Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or rubber spatula until just combined. If you’re adding chocolate chips, fold them in now. The batter should be thick but pourable—avoid overmixing to keep the pancakes tender.

Preheat the Pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil.

Cook the Pancakes: Scoop 1/4 cup of batter for each pancake. Cook until bubbles begin to form on the surface and the edges start to set, about 2–3 minutes. Flip and cook another 1–2 minutes, until the center is cooked through.

Serve Warm: Stack them high and serve immediately with your favorite toppings—maple syrup, whipped cream, banana slices, or a sprinkle of powdered sugar.