I like to think of it this way: chocolate for breakfast! It resembles a hybrid between a pancake and a brownie. As much as my family enjoys them, I hope you will too. Serve warm with whipped cream, your preferred berry, and your favorite pancake syrup. Enjoy!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 5 |
| Yield: | 10 pancakes |
Ingredients
- ⅓ cup cocoa powder
- ¼ cup white sugar
- 1 ½ cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 3 ½ tablespoons vegetable oil
- 1 ½ teaspoons vanilla extract
Instructions
- Whisk cocoa powder and sugar together in a bowl until well combined. Add flour, brown sugar, baking soda, baking powder, and salt; continue whisking until evenly mixed. Make a well in the center of the bowl.
- Whisk buttermilk, eggs, vegetable oil, and vanilla extract together in a separate bowl. Pour into center of the well of the cocoa mixture; mix until just blended.
- Heat a lightly oiled griddle over medium heat. Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- For best results, make batter the night before and refrigerate overnight, ready to go in the morning.
Nutrition Facts
| Calories | 345 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 500 mg |
| Sugars | 18 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
pretty good
Delicious chocolate and nice fluff
Increased white sugar to 1/2c. I liked it, my hubby really liked it.
I made these but they are not sweet enough as written. I doubled the sugar then added a little more before these approached a browniesque experience. I topped them with grass-fed butter and homemade chocolate syrup – cocoa powder, maple syrup and vanilla extract to taste. After tinkering with the recipe me and my daughter enjoyed them. I look forward to trying them again with chocolate chips for total chocolate insanity. Note – I did use coconut palm sugar instead of white or brown. I sub it in all of my baked goods as it enhances the flavor.
These were great–nicely sweetend and chocolatey. The pancakes are fluffy, light and cake-like. My daughter put whipped cream, chocolate syrup and a cherry on top. She liked them a lot.