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Chocolate Buttermilk Birthday Pancakes

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6 pancakes
Author: Jaclyn Harwell


  • 3/4 cup - arrowroot
  • 1/2 cup - coconut flour
  • 1/2 cup - buttermilk
  • 1/4 cup - butter or coconut oil softened - + more for greasing the pan
  • 1/4 cup - cocoa powder
  • 3 - eggs
  • 2 tbsp - maple syrup
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • dash - Real Salt
  • chocolate chips - optional, for topping


  • Start by heating a large skillet over medium-low heat (I have the best luck at about 3 1/2 on my glass-top electric stove.)
  • Put the ingredients into a blender in the order they are listed (I prefer a high-powered blender like the Vitamix for smooth blending.)
  • Blend on high, scraping the sides if necessary, until the batter is smooth.
  • Spread butter or coconut oil over the skillet (it should sizzle but not burn.)
  • Scoop scant 1/4 cup scoops of batter on the skillet.
  • Cook for three or four minutes before flipping (the fish spatula will slide right under and make the flip easy!)
  • Cook for another three minutes on the second side before transferring to a plate and topping with additional butter and optional chocolate chips.
  • If you want things to get extra chocolatey, mix about 1/2 Tbsp. cocoa powder per about 1/4 cup maple syrup.