Grab yourself a glass of milk to go with these dark chocolate Oreo pancakes!
Have you discovered black cocoa? If not, and you’re a chocolate lover, you need to seek this out. Black cocoa is, well, black. Not brown but black. It’s what gives Oreo cookies their wonderful dark chocolate flavor.
About a year ago, Santa Barbara Chocolate sent me a 3 pound bag to try. Their products come in large bags but they keep so well so if you have space, it’s a great option. It’s also cheaper per ounce than most other brands. You can also get black cocoa from King Arthur Flour or on Amazon or at Walmart.
Black cocoa is more expensive than regular cocoa. But a little goes a long way so your supply will last a long time. This recipe uses only 1/4 cup for rich Oreo flavor.
Now on to these pancakes. I’ve been wanting to make chocolate pancakes for a while. Just adding cocoa to pancake batter didn’t seem good enough. I wanted serious chocolate flavor. Oreo flavor.
Oreo pancakes are so chocolaty, they are great by themselves. I made the ultimate hot fudge sauce from Jenni Fields Pastry Chef online and swirled it into a little marshmallow creme for the topping. You probably have everything you need in your pantry to make Jenni’s hot fudge sauce and it’s divine!
This makes for a very sweet breakfast so you’ll definitely need a glass of milk. If you want something lighter, top your Oreo pancakes with whipped cream or powdered sugar. Want a healthier version? Top your Oreo pancakes with vanilla Greek yogurt.
In truth, I ate most of mine plain. They’re that good. Almost like eating a warm brownie. I did have a glass of milk with mine. The perfect combination.
- 1 1/2 cups flour
- 1/4 cup black cocoa
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup sugar
- 4 tablespoons melted butter
- 2 large eggs
- 1 1/4 cup milk
- Mix all ingredients together in a bowl. You may need to add more milk depending on the temperature and humidity in your area. You want a thick batter that streams from your spoon (not glops, and not thin).
- Let sit while you heat your pan. Lightly grease the pan with oil or butter. The pan is ready when drops of water sizzle on the surface.
- Use a 1/4 cup measuring cup to measure batter for each pancake. Pour batter onto the hot pan. Wait until you see bubbles in the center and turn. Wait about 15 - 30 seconds to cook the bottom of the pancake.
- Top with some marshmallow creme and hot fudge sauce or whipped cream or powdered sugar.
You can also make your own marshmallow creme with Bright eyed baker’s recipe.
Looking for more pancake ideas? Try these
These Dark Chocolate Coconut Chips also use black cocoa. They taste like brownie brittle without the carbs.