Chocolate Buckwheat Pancakes ❘ ©

Chocolate Buckwheat Pancakes

These pancakes may taste like a chocolatey treat, but that doesn't stop them from being good for you! Follow the recipe for the full nutritious impact, or make substitutions for the flour, cacao powder, coconut sugar and milk. Note, the cooking time indicated is for making one pancake at a time. It you have a larger pan than I do, or better yet, a griddle, you can decrease the cooking time considerably. (Note: I updated the recipe in December 2018 to increase the amount of baking powder for fluffier pancakes.)

Keyword chocolate pancakes, pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 pancakes
Author © Marlene Cornelis/Urban Cottage Life 2018


  • 1/2 cup wholegrain buckwheat flour
  • 1/2 cup spelt flour
  • 1-1/2 tsp baking powder
  • pinch kosher salt
  • 2 tbsp cacao powder
  • 2 tbsp coconut sugar
  • 2 tbsp grapeseed or canola oil plus a bit more for the pan or griddle
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup milk

How To Make This Recipe

  1. Add the wet ingredients (yes, this includes the sugar!) into a medium-sized bowl, and whisk until well blended. Add the dry ingredients into the wet ingredients and stir with the whisk until the batter is smooth. Let it sit for at least 5 minutes before making the pancakes. The batter becomes thicker during this time.
  2. To make the pancakes, drizzle a non-stick pan with the cooking oil you used in the batter and heat it over medium-high heat. When the pan is hot, add a dollop of batter to the pan. (I use a quarter-cup measure, almost full.) When bubbles are breaking through the surface, flip the pancake over and let it cook about 30 seconds or so longer. Stack the cooked pancakes on a warm plate (over a warming burner, in a very low oven or just on the stovetop) while you finish the batch.
  3. To serve, spread the pancakes with room temperature butter and pour maple syrup over the stack. A few strawberries on the side are always welcome, too.