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overhead shot of dark chocolate pancakes with pumpkin cream cheese glaze on white plate sitting on wooden surface

Dark Chocolate Pancakes with Pumpkin Cream Cheese Glaze

Made with black cocoa powder and drizzled with a delectable pumpkin cream cheese glaze, these pancakes are the perfect fall stack!
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Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine American, Fall
Servings 10 pancakes

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.
Keyword breakfast, fluffy pancakes, pancakes
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