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A stack of three chocolate pancakes topped with a swirl of whipped cream sits on a white plate, with another plate of pancakes and a small dish of berry sauce blurred in the background.
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Chocolate Pancakes

These Chocolate Pancakes will get any sleep head out of bed!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: Buttermilk, Chocolate, Espresso, Pancake
Servings: 6
Author: Nicole

Equipment

Ingredients

  • ½ cup Dutch-process cocoa
  • 1 ¼ cup unbleached all-purpose flour
  • ¾ cup granulated sugar
  • ½ teaspoon espresso powder
  • ½ teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 2 extra-large eggs
  • 1 extra-large egg yolk
  • ¾ cup buttermilk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Unsalted butter for greasing the griddle

Accompaniments

  • Fresh raspberries or strawberries
  • Lightly sweetened whipped cream
  • Chocolate sauce

Instructions

  • In a large bowl whisk together the cocoa, flour, sugar, espresso powder, baking soda, and salt, then whisk in eggs, yolk, buttermilk, oil, and vanilla until well combined.
  • Heat a griddle or nonstick skillet over medium low heat (too high of heat will cause the cocoa to burn) and lightly coat with butter.
  • Working in batches, pour a scant ¼ cup of batter on to the warm griddle and cook until bubbles appear on the surface and the sides are set, about 2-3 minutes. Flip the pancakes over and cook until the top springs back when gently pressed, about 1 minute more.Transfer to a plate and loosely cover to keep warm. Continue with the remaining batter, adding additional butter between batches.
  • Serve with fresh berries, whipped cream, and/or chocolate sauce. Enjoy!

Nutrition

Calories: 339kcal | Carbohydrates: 51g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 244mg | Potassium: 205mg | Fiber: 3g | Sugar: 27g | Vitamin A: 172IU | Calcium: 60mg | Iron: 3mg
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