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Chocolate Pancakes – Fluffy Homemade Chocolate Pancakes with Ganache Sauce

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These chocolate pancakes are made with cocoa powder and chocolate chips for a rich chocolate flavor in every bite. Serve the fluffy pancakes warm with a smooth chocolate ganache sauce for a delicious breakfast or brunch.

  • Yield: 12 medium pancakes (serves 4)

Ingredients

Scale

For the Pancakes

  • 1 ⅓ cups (185g) all-purpose flour
  • ¼ cup (25g) cocoa powder (Dutch-processed recommended)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ⅓ cup (65g) granulated sugar
  • 1 cup (240 ml) whole milk
  • 3 tablespoons canola or vegetable oil (or 45g melted butter)
  • 1 teaspoon pure vanilla extract
  • ½ cup (85g) chocolate chips or chunks
  • Butter or oil, for cooking

For the Chocolate Ganache Sauce

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

Instructions

  1. In a large bowl, sift together the flour, cocoa powder, baking powder, and salt using a fine mesh strainer, or whisk the ingredients together well. Set aside.
  2. In a separate medium bowl, whisk together the eggs and sugar until well combined. Add the milk, oil or melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Stir just until combined and moistened using a rubber spatula or whisk. Do not overmix.
  4. Mix in the chocolate chips or chunks. Set the batter aside while you make the chocolate sauce.
  5. Make the chocolate sauce: In a medium heatproof bowl, combine the chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing between each interval, until the chocolate is melted and the mixture is smooth. Alternatively, melt the chocolate in a stainless steel bowl set over simmering water in a medium saucepan to create a double boiler. Set aside. The sauce can be served warm.
  6. Cook the pancakes: Heat a griddle or skillet over medium heat and coat it with butter or oil.
  7. For each pancake, drop ¼ cup of batter onto the skillet. Cook for 1–2 minutes, until bubbles appear on the surface and the bottom looks done.
  8. Carefully flip and cook for another 1–2 minutes.
  9. Transfer the pancakes to a plate. If desired, loosely cover the plate with aluminum foil to keep the pancakes warm. Coat the skillet with butter or oil before cooking each pancake or batch to prevent sticking.
  10. Serve immediately with the chocolate sauce. Rewarm the sauce in the microwave for a few seconds if needed.

Notes

  • The recipe makes 12 medium pancakes and serves 4.
  • Do not overmix the pancake batter; stir only until the ingredients are combined and moistened.
  • Keep cooked pancakes warm by loosely covering the plate with aluminum foil.
  • Coat the skillet with butter or oil before each pancake or batch to prevent sticking.
  • Serve the chocolate sauce warm. Reheat it in the microwave for a few seconds if needed.
  • Author: Emma
  • Category: Breakfast, Brunch
  • Method: Stovetop

Find it online: https://recipebyemma.com/chocolate-pancakes-fluffy-homemade-chocolate-pancakes-with-ganache-sauce/