Step 1

In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

Step 2

Dissolve coffee granules with hot water in a medium bowl*. Add cocoa powder, and pour in the hot milk over, whisking as you go, until completely dissolved. Let cool down until just warm to the touch.*** Once cooled, whisk in the eggs and the slightly cooled melted butter (or vegetable oil).

Step 3

Add the dry ingredients to the wet ingredients, and stir (do not overmix)****. Let the batter rest for 15 minutes on the counter before using.

Step 4

Meanwhile, prepare the chocolate sauce. Heat chocolate chips and whipping cream in the microwave, stirring every 30 seconds, until perfectly smooth.

Step 5

Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil. For each pancake, spoon 2 or 3 Tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until set on the underside.

Step 6

When ready to serve, pour the warm chocolate sauce over the pancakes, and serve with toppings of choice and additional maple syrup if desired.