The next time you’re planning on making a special breakfast, try these rich buckwheat chocolate pancakes topped with berries, syrup, caramel, cream or whatever your heart desires.
A few weeks ago we had my sister and her babies over for breakfast and I was making pancakes like a short order cook for about an hour when I realized it’s been ages since I last shared a pancake recipe here. It’s been so long that I actually forgot I made these chocolate chip whole wheat pancakes and American breakfast tacos which are pancake tacos (and the best thing to ever happen, ever) a couple of years ago until I went to see if there were any on the blog. It isn’t too surprising though as I rarely ever eat pancakes and they were only recently reintroduced a few years ago.
I’ve been craving something somewhat healthy, but I also wanted to stick with who I am here and decided to throw some chocolate up in here. I mean, chocolate is still good for you, right? Yup, that’s what I thought and exactly why I decided to make these chocolate buckwheat pancakes
If you’ve never had buckwheat pancakes before, they are super nutty. Buckwheat is a gluten-free flour, but much like using many gluten-free flours and whole wheat flours, it absorbs a lot of liquid and can be a bit drying. To combat that, but keep its fluffiness, we add in more chopped chocolate – or chocolate chips – and a bit of flavorless oil. You can use coconut, but I used avocado oil. If you want to go a bit further, you can also also add in things like walnuts or fruits. I prefer to leave my extras as toppings with chocolate buckwheat pancakes though!
These chocolate buckwheat pancakes are also great for freezing. I usually prefer to microwave them to thaw and soften them, but a brief stint in the toaster or oven can also thaw them, but may make them stiff. A good helping of maple syrup would help with that!
Be sure to check out my other pancake recipes linked above!
Buckwheat Chocolate Pancakes
- 1 cup plus 1 tablespoon buckwheat flour
- 4 tablespoons brown sugar or maple syrup
- 1/4 cup cocoa powder*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 tablespoons avocado oil
- 1 oz chocolate
- Preheat a nonstick skillet on medium-low.
- In a large bowl, mix together the buckwheat flour, brown sugar (if using, if using maple syrup, save for a later step), cocoa powder, baking powder, baking soda, and salt. Set aside after thoroughly combining.
- In a medium bow, add the maple syrup if using, egg, vanilla, buttermilk, and oil together and mix until well combined.
- Mix the wet ingredients into the dry ingredients and stir until just combined. Allow to sit for about 5 minutes.
- Fold in the chocolate.
- Add 1/4 cup of the batter into the skillet. Cook for about 2 - 3 minutes or until the top starts bubbling and the bubbles begin to pop. Flip, and cook for about another 1 - 2 minutes. Repeat with the remaining batter.
Amanda is a self-taught baker and photographer. Her passion for food began when she started college in London and was able to experience authentic food from across Europe. She loves being in the kitchen with her daughter and developing her skills in the kitchen.