Prep your tools. Preheat your oven to 150F-200F (depending on how low your oven can go) and place an oven-safe plate in that oven. This is to keep your pancakes warm as you make them.

Mix dry ingredients. In a large bowl mix the flour, cocoa powder, brown sugar, baking powder and salt.

Add wet ingredients. Make a well in the center of the dry ingredients. Add the eggs, milk, vanilla, olive oil and melted butter. Mix well until there are no dry areas in the batter. Don’t over mix, some lumps in the batter are ok.

Heat a griddle over medium-low heat. Once the griddle is hot, grease with about 1 tablespoon of butter by running the pat of butter up and down the griddle. Wipe the griddle down with a cloth so that there aren’t pools of butter on it. You just want a very thin coat of butter.

Cook the pancakes. Pour pancake batter onto the griddle ¼ cup at a time. Cook about 2 minutes or until bubbles start to form on the top of the pancake. Quickly scoot your spatula under the pancake and flip it over.

Cook another 2-3 minutes, keeping an eye on the underside of the pancake to make sure it doesn’t over cook. Pancakes are done when fluffy and cooked through.

Test for doneness. You can check to see if a pancake is done by gently pressing the corner of your spatula into the center of a pancake and making a tiny crack. If you see wet batter inside, then flip the pancakes again and cook a bit longer. If you see fluffy insides then your pancake is finished cooking.

Keep warm. When your pancakes are finished cooking transfer them to the plate you have placed in the oven to keep warm. Continue cooking the rest of the pancakes.

Serve. Once all your pancakes are cooked, it’s time to dig in. Add your favorite toppings and enjoy!