In a large mixing bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, salt, and cinnamon. Whisk them together until well blended for that perfectly fluffy texture.

In a separate medium-sized bowl, whisk together the egg, chocolate milk, and melted butter. Pour this mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps. If you can, let the batter rest for about 30 minutes to enhance the flavor.

Preheat a large skillet over medium heat. Lightly coat the surface with butter or nonstick cooking spray for a smooth cooking experience.

Pour about ¼ cup of batter onto the hot skillet. Cook until the edges are set and bubbles form on the surface, about 2-3 minutes. Flip the pancake and cook for an additional 1-2 minutes until golden brown and cooked through.

Stack your pancakes on a plate and top with whipped cream, fudge syrup, or your favorite toppings. Serve immediately for a warm, delightful breakfast that melts in your mouth!