Make the batter
In a large mixing bowl, whisk together the flour and eggs until combined.

Gradually add the chocolate milk, whisking until you have a smooth, thick batter with no lumps.

Let the batter rest for 5–10 minutes. This helps the pancakes become fluffier.

Cook the pancakes
Heat a non-stick frying pan over medium heat and melt a little of the butter.

Pour in a small ladle of batter (about 2–3 tablespoons) and let it spread slightly.

Cook for 1–2 minutes, until small bubbles form on the surface.

Flip carefully and cook for another minute on the other side until golden brown.

Repeat with the remaining batter, adding more butter as needed.

Finish with a drizzle of chocolate sauce or maple syrup.