Dark Cocoa Pancakes Recipe 

There’s nothing I love more on a dark winter morning than the scent of rich cocoa and melting chocolate filling the kitchen. These black cocoa pancakes are my go-to when I want something indulgent but not overly sweet—deep, moody, and almost haunting in their richness. The first time I made them, I knew they’d be a staple. The black cocoa gives them an intensity you don’t get with regular chocolate, almost like the taste of midnight itself. Paired with a little sea salt and just the right amount of dark chocolate, they hit that perfect spot between bitter and sweet.

I usually serve them stacked high, with a drizzle of something dark—maybe espresso-infused maple syrup or a spoonful of black cherry compote. But honestly? They’re just as good eaten straight from the pan, warm and melting, with nothing but a fork and a moment of silence.

Ingredients

• 150g plain flour
• 25g black cocoa powder
• 2 tbsp dark brown sugar
• 1 ½ tsp baking powder
• ½ tsp sea salt
• 250ml buttermilk (or 200ml milk + 1 tbsp lemon juice)
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp melted butter
• 50g dark chocolate (70% cocoa), finely chopped

Method

1. In a large bowl, whisk together flour, cocoa, sugar, baking powder, and salt.
2. In a separate bowl, whisk buttermilk, egg, vanilla, and melted butter.
3. Combine wet and dry ingredients, then fold in dark chocolate.
4. Cook pancakes over medium heat, flipping when bubbles form.
5. Serve stacked high with dark syrup and berries.