When regular buttermilk pancakes just aren't enough! These Cocoa Buttermilk Pancakes take it to the next level with chocolate in every bite! They are fluffy, chocolatey and a perfect breakfast choice. This recipe is quick and simple, so you can have these stacked on plates in a hurry!
This recipe for Cocoa Buttermilk Pancakes has been in the works for quite some time. The original recipe was lacking in flavor and fluffiness. I have tested many different combinations of ingredients for these and I'm sharing what I think is the best combo for a fluffy, chocolatey stack of pancakes.
What I like best about these pancakes is that there is just a slight chocolate flavor. You can taste the chocolate but still get that buttermilk pancake flavor too! If you prefer a more intense chocolate flavor, you can add chocolate chips to the batter to take it up a notch. Since my family is obsessed with real maple syrup, that is how we prefer to eat ALL pancakes. You could easily top these with whatever you prefer and they would be delicious!
- Cocoa powder (I prefer to use this black cocoa powder for these to get the deep chocolate color.)
- Baking powder
- Baking soda
How to make Cocoa Buttermilk Pancakes
These pancakes are super simple and only have a few steps. You should be able to whip these up real quick!
Prepare the batter
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk until fully combined.
Next, in a medium bowl, combine the buttermilk, butter, eggs, and vanilla. Stir with a whisk until combined.
Add the buttermilk mixture to the flour mixture. Using a rubber spatula or a wooden spoon, mix just until combined. The batter will be a bit lumpy, but that's ok. Just be sure to stir until you no longer see dry ingredients. Let the batter sit for 5 minutes.
Prepare your pan
Heat a griddle or pan on medium heat. You can use butter or cooking spray to coat your griddle or pan.
Cook the pancakes
Using large cookie scoop or a ½ cup measuring cup, drop the batter on to the prepared pan. Once the pancakes are looking dry around the edges and bubbles are forming and popping in the middle without refilling with wet batter, it's time to flip them. Cook for another minute or two, checking for doneness. Remove from pan and repeat with the rest of the batter.
Using Leftover Ingredients
I was left with some extra buttermilk after making these pancakes. If you need some ideas for how to use up that buttermilk, check out these recipes:
Cocoa Buttermilk Pancakes
- 1 ½ cup flour
- ¼ cup sugar
- ¼ cup cocoa powder
- 3 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ¾ cup buttermilk, room temperature
- 4 tablespoon butter, melted and cooled
- 2 eggs, lightly beaten, room temperature
- 1 teaspoon vanilla
- In a medium bowl, add the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir with a whisk to combine.
- In a small bowl, add the buttermilk, butter, eggs, and vanilla. Stir with a whisk to combine. Add the buttermilk mixture to the flour mixture and stir just until combined. Let stand 5 minutes.
- Heat a griddle or large frying pan on medium heat. Coat with butter or cooking spray. Using a large cookie scoop or ½ cup measuring cup, drop batter onto hot griddle of pan. Once you start to see bubbles form and pop in the middle of the pancakes, you can flip them over and cook for an additional 1-2 minutes. Remove from pan. Repeat process with remaining batter.