Melt butter in a small bowl. Stir in raw sugar and set aside to cool. 

In a large bowl, whisk together flours, cocoa powder, baking powder, baking soda and salt. 

Heat ½ cup of the milk in the microwave until warm (about 45 seconds - 1 minute). Stir in instant espresso granules until dissolved. Add the remaining ¾ cup of cold milk to cool down the mixture. Add yogurt and egg and whisk until well combined. 

Add the wet ingredients to the dry and whisk until just barely combined - some lumps are perfectly fine, you just don't want to see streaks of powder here. Add in chocolate chips and stir gently to incorporate. Let stand for 5 minutes. 

Preheat griddle to 375°F. Grease griddle with cooking spray. Use an ice cream scoop or small ladle to drop equal portions of batter onto the hot griddle. Cook until pancakes are covered with bubbles that begin to pop, and the edges are darkening slightly. Flip and continue to cook for another 2 minutes.