Chocolate Pancakes

These Chocolate Pancakes turn your everyday breakfast into a rich, indulgent treat that’s perfect for birthdays, brunches, or any morning that deserves something extra special. Fluffy and tender, these cocoa-kissed pancakes are studded with melty chocolate chips and topped with a silky chocolate ganache that takes them to a whole new level. They’re easy to make, incredibly satisfying, and guaranteed to impress.

Why You’ll Love This Recipe

• Rich chocolate flavor in every bite from cocoa powder and chocolate chips.
• Luxurious ganache topping gives them a dessert-for-breakfast feel.
• Quick and easy—just as simple as making regular pancakes.
• Perfect for special occasions or chocolate lovers any day of the week.

I first whipped up these pancakes for my nephew’s birthday breakfast, and his face lit up when he saw the ganache cascading down the stack. Since then, they’ve become our go-to for celebrations big and small.

Key Ingredients & Tips

• Cocoa Powder: Dutch-processed gives a smoother, deeper flavor, but any unsweetened variety works.
• Chocolate Chips: Semi-sweet or dark chips melt beautifully; mini chips distribute best throughout the batter.
• Flour: All-purpose flour is ideal, but substituting ⅓ with cake flour gives extra tenderness.
• Milk: Whole milk adds richness, but any milk (including plant-based) works in a pinch.
• Ganache Sauce: Made with just chocolate and cream, it adds a glossy, decadent finish.

Ingredients

For the Pancakes

• 1⅓ cups (185g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder (Dutch-processed preferred)
• 2 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• ⅓ cup (65g) granulated sugar
• 1 cup (240ml) whole milk
• 3 tbsp (45g) canola or vegetable oil (or melted butter)
• 1 tsp pure vanilla extract
• ½ cup (85g) chocolate chips or chunks
• Butter or oil, for greasing the pan

For the Chocolate Ganache

• 5 oz (140g) bittersweet or semisweet chocolate, chopped
• ½ cup (120ml) heavy cream

Step-by-Step Instructions

1. Mix Dry Ingredients

In a large mixing bowl, whisk or sift together the flour, cocoa powder, baking powder, and salt.

2. Mix Wet Ingredients

In a separate bowl, whisk the eggs and sugar until smooth. Add milk, oil or butter, and vanilla; whisk until fully combined.

3. Combine and Fold

Pour the wet ingredients into the dry and stir gently just until moistened. Fold in chocolate chips. Let batter rest for 5–10 minutes while you prepare the ganache.

4. Make the Ganache

Place chopped chocolate and heavy cream in a heatproof bowl. Microwave in 20- to 30-second bursts, stirring between each, until smooth and glossy. Set aside.

5. Cook the Pancakes

Preheat a skillet or griddle over medium heat and grease with butter or oil. Pour ¼ cup batter for each pancake. Cook 1–2 minutes, or until bubbles form and the edges begin to set. Flip and cook an additional 1–2 minutes until cooked through. Keep warm in a 200°F oven if needed.

6. Serve

Stack 3–4 pancakes per serving, drizzle with warm ganache, and top with fresh berries, whipped cream, or powdered sugar if desired.

Pro Tips for Success

✔ Don’t overmix the batter—lumps are good!
✔ Letting the batter rest results in fluffier pancakes.
✔ Flip only when bubbles pop and the edges look dry.
✔ Keep the skillet at medium heat to avoid burning.

Serving Suggestions

• For brunch, serve with fresh berries and a dusting of powdered sugar.
• For dessert, top with whipped cream, chopped nuts, or even a scoop of vanilla ice cream.
• Drizzle peanut butter or a spoonful of raspberry jam for extra flavor variety.

Make Ahead & Storage

• Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.
• Freeze: Freeze cooled pancakes in a single layer, then store in a freezer bag with parchment between layers. Reheat in toaster or oven.
• Ganache: Store leftover ganache in the fridge for up to 1 week. Reheat gently before serving.

FAQs

→ Can I make the batter ahead?
Yes! Make the batter the night before and refrigerate. Stir gently before cooking.

→ What if I don’t have whole milk?
Use any milk—almond, soy, oat, or 2% all work well.

→ Can I make these gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

→ How do I store and reheat leftovers?
Store in the fridge or freezer. Reheat in a toaster or warm skillet.

→ What else goes with these pancakes?
Fresh berries, bananas, whipped cream, peanut butter, powdered sugar—or go all out with ice cream!

Final Thoughts

These Chocolate Pancakes with Ganache Sauce are rich, fluffy, and crowd-pleasing—perfect for any morning that calls for something sweet and special. With minimal effort and maximum reward, they’re sure to become a breakfast favorite in your home.