Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk together the egg, butter, milk, lemon juice, and instant coffee in a medium bowl.
Pour the wet mixture into the dry mixture and stir until just combined (some lumps is fine). Do not over mix.
Add a teaspoon of oil to the skillet. Scoop 1/4 cup of the batter into the skillet for each pancake. Cook until bubbles appear approximately 2 minutes, and flip. Cook another 1-2 minutes and remove from heat.
Repeat with more oil and batter.
While cooking, make the glaze by combining the powdered sugar, milk, instant coffee, and a pinch of salt. Set aside.
Serve the pancakes warm with the coffee glaze.
These pancakes will be sweet if you use sweetened cocoa powder or double the sugar. Otherwise, they are not sweet (like a typical pancake) if using unsweetened cocoa powder.You can use buttermilk instead of the milk and lemon if desired.You can keep pancakes warm while cooking by placing them on a wire cooling rack in the oven on the warm setting.Add additional sweetness by adding chocolate chips to the pancakes when they are cooking in the pan!I found the pancakes look and cook much better when using the oil, but it can be omitted if desired.