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Cocoa Buttermilk Pancakes on a white plate topped with whipped cream and holiday sprinkles.

Cocoa Buttermilk Pancakes

Author: Ashlyn Meredith
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!
Yield: 12 pancakes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
5 from 6 votes


  • 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.
Calories: 137kcal | Carbohydrates: 19.5g | Protein: 4.1g | Fat: 5.3g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 332mg | Potassium: 253mg | Fiber: 1g | Sugar: 6.1g | Calcium: 105mg | Iron: 1mg
Keyword breakfast, buttermilk, chocolate, pancake
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