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+ servings
overhead shot of dark chocolate pancakes with pumpkin cream cheese glaze on white plate sitting on wooden surface
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5 from 2 votes

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American, Fall
Servings: 10 pancakes
Calories: 252kcal
Author: Ashley Boyd

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

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.

Notes

leftovers can be stored in a ziptop bag in the refrigerator for up to 3 days.

Nutrition

Serving: 2pancakes | Calories: 252kcal | Carbohydrates: 36.2g | Protein: 5g | Fat: 10.5g | Saturated Fat: 4.5g | Sugar: 15g