Made with black cocoa powder and drizzled with a delectable pumpkin cream cheese glaze, these Dark Chocolate Pancakes with Pumpkin Cream Cheese Glaze are the perfect fall stack!
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What Makes These Pancakes So Beautifully Dark Colored?
These pancakes have the most robust and rich chocolate flavor from using one of my favorite ingredients, black cocoa powder. Black cocoa powder is a heavily dutched cocoa and is absolutely wonderful to cook with. If you only have regular dark cocoa powder on hand, that works perfectly fine as well.
When using dark cocoa powder, I always add a bit of espresso powder, which adds some much needed acidity to the highly alkaline dark cocoa. These are a breeze to whip up so let's get to it!
Making Dark Chocolate Pancakes with Pumpkin Cream Cheese Glaze
Dark Chocolate Pancakes
Combine dry ingredients. In a large bowl, combine flour, cocoa powder, espresso powder, sugar, baking powder and salt.
Mix wet ingredients. In a small bowl, beat together eggs, milk, vanilla, and butter or oil.
Combine wet and dry. Pour the egg mixture into the flour mixture and stir until just combined.
Heat a griddle to medium-high heat. Pour about ¼ cup batter on an electric griddle and cook for about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side.
Pumpkin Cream Cheese Glaze
Place powdered sugar and cream cheese in a bowl and beat with an electric hand mixer at medium speed until well blended.
Beat in pumpkin, ½ teaspoon vanilla, and ½ teaspoon of ground cinnamon. Add milk or cream, 1 tablespoon at a time, beating well after each addition until glaze reaches desired consistency. You don't want it too runny.
Serve pancakes warm with pumpkin cream cheese glaze drizzled over top. Also, serve with warm maple syrup if desired.
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📖 Recipe
Dark Chocolate Pancakes with Pumpkin Cream Cheese Glaze
Ingredients
- 1 ¾ cup whole wheat flour or oat or all-purpose flour
- ¼ cup black or regular dark cocoa powder
- 1 teaspoon espresso powder
- 3 tablespoons white sugar
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 ¼ cups milk I used unsweetened almond
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
Pumpkin Cream Cheese Glaze
- ½ cup powdered sugar
- ½ cup 4 ounces ⅓-less-fat cream cheese, softened
- ¼ cup canned pumpkin
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3-4 tablespoons milk or cream
Instructions
- In a large bowl, combine flour, cocoa powder, espresso powder, sugar, baking powder and salt.
- In a small bowl, beat together eggs, milk, vanilla, and butter or oil.
- Pour the egg mixture into the flour mixture and stir until just combined.
- Heat a griddle to medium-high heat. Pour about ¼ cup batter on griddle and cook about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side.
Pumpkin Cream Cheese Glaze
- Place powdered sugar and cream cheese in a bowl and beat with an electric hand mixer at medium speed until well blended
- Beat in pumpkin, ½ teaspoon vanilla and ½ teaspoon of ground cinnamon. Add milk or cream, 1 tablespoon at a time, beating well after each addition until glaze reaches desired consistency. You don't want it too runny.
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