Last year, I made red velvet pancakes for Valentine’s breakfast. This year, I am all about dark chocolate.

We always have breakfast for dinner on Thursdays which means I don’t typically make us a big breakfast too often in the mornings, but sometimes it’s really nice to have a fancier breakfast and what could possibly be more perfect than dark chocolate pancakes? And how perfect is dark chocolate on Valentine’s Day?

Dark Chocolate Pancakes

These are far and away the best pancakes I’ve made. I’m a sucker for anything involving dark chocolate. These pancakes are rich and decadent, it really doesn’t get any better, expect then it does because there is also fresh raspberry sauce!

Now, how about that recipe?!

Dark Chocolate Pancakes

Dark Chocolate Pancakes with Raspberry Sauce
Yield: 5-6 pancakes (serves 2-3)

Dark Chocolate Pancakes with Raspberry Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Dark Chocolate Pancakes with Raspberry Sauce - Rich and decadent dark chocolate pancakes topped with fresh raspberry sauce!


For the raspberry sauce:

  • 1/2 cup sugar
  • 1/2 cup water
  • 2/3 cup fresh raspberries

For the dark chocolate pancakes:

  • 3/4 cup flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • pinch of salt
  • 1/2 cup low-fat buttermilk
  • 1 large egg, beaten
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet or dark chocolate chips


  1. To prepare the raspberry sauce, add the water, sugar, and the raspberries to a small saucepan and heat over medium heat. Bring the mixture to a light boil and continue cooking for about 5 minutes, stirring every so often. Remove the mixture from the heat and let cool for 3 minutes. Then add to a food processor or blender. Blend until smooth. If you do not want to seeds, pour through a mesh sieve and discard the seeds before serving.
  2. To make the pancakes, stir together the flour, cocoa powder, baking soda and powder, sugar, and the salt in a mixing bowl. Then make a well in the center. Add the buttermilk, eggs, vegetable oil, and the vanilla extract. Stir in the wet ingredients until just combined with the dry ingredients. Stir in the chocolate chips.
  3. To cook the pancakes, add a pat of butter to a pan or griddle heated over medium-low to medium heat. Scoop some of the batter, about 1/4 cup (I used a large cookie scoop) onto the pan. Cook until bubbles appear on top and then flip the pancake and continue cooking another 2-3 minutes until the pancake is cooked through.  Repeat with remaining pancakes.
  4. Drizzle some of the raspberry sauce on top and serve with fresh berries. You can also eat them with syrup or cream cheese icing!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 354Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 174mgCarbohydrates: 55gFiber: 4gSugar: 36gProtein: 6g

Dark Chocolate Pancakes

Check out these other Valentine’s Day recipes:

1. Raspberry Coconut Cheesecake Quinoa Bites with Dark Chocolate Glaze from Food Faith Fitness
2. Strawberry Glazed Vanilla Bean Doughnuts from Girl vs. Dough
3. Pink Vanilla Cupcakes from Crunchy Creamy Sweet
4. Valentine’s Chocolate Peanut Butter Bars from Cooking for Keeps
5. Chocolate Covered Strawberry Tarts from Chelsea’s Messy Apron
6. Cream Cheese Funfetti Cookies from The Messy Baker
7. Cinnamon French Toast Lattes from A Kitchen Addiction
8. Baker by Nature
9. Dark Chocolate Pancakes from Eat. Drink. Love.
10. Red Wine Creme Brulee from Diethood
11. Bid Dipper Oatmeal Butterscotch Cookies from That Skinny Chick Can Bake!
12. Peppermint Bark Brownies from Jen’s Favorite Cookies
13. Berry Cheesecake Bars (skinny, no-bake) from Roxana’s Easy Home Baking