Brownie Pancakes

Brownie Pancakes

Savory, chocolate pancakes with an easy-to-make berry-yogurt sauce
Course Breakfast
Cuisine American
Keyword brownie pancakes, easy breakfast recipes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 235 kcal
Author Adapted from Eat Carbs, Lose Weight by Denise Austin


  • 1-1/2 cups whole-grain pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 cup 1% milk nonfat milk works fine too
  • 1/2 cup light brown sugar packed
  • 2 teaspoons espresso powder or instant coffee
  • 3 tablespoons olive oil
  • 3 large egg whites at room temperature
  • 1/8 teaspoon salt


  1. In a large bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. In a medium bowl, whisk together the milk, brown sugar, espresso powder (if using), and oil until well-blended. Add the liquid ingredients to the bowl containing the dry ingredients and mix until just combined.
  2. Beat the egg whites and salt with an electric mixer (we use a stand mixer) at high speed until they form soft peaks. Fold the whites into the chocolate batter. The batter will be very thick.
  3. Preheat griddle until a drop of water sizzles on it; remove the griddle from the heat and spray with cooking spray just before using. Use a scant 1/3 cup batter for each pancake. Wait until pancakes are set, then turn over to complete cooking process. Serve with Berry Cream Sauce.