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Chocolate Pancakes

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These Chocolate Pancakes are rich, fluffy, and loaded with chocolate flavor. Made with cocoa powder and chocolate chips, then topped with a silky chocolate ganache, they make an irresistible breakfast or brunch treat that’s easy to prepare at home.

Ingredients

  • For the Pancakes:
  • 1⅓ cups (185g) all-purpose flour
  • ¼ cup (25g) Dutch-processed cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 large 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 chocolate chunks
  • Butter or oil, for cooking
  • For the Chocolate Ganache Sauce:
  • 140g (5 oz.) bittersweet chocolate
  • ½ cup (120 ml) heavy cream

Instructions

  1. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  2. In a separate bowl, whisk the eggs, sugar, milk, oil or melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Do not overmix; a few small lumps are fine.
  4. Fold in the chocolate chips or chocolate chunks.
  5. Heat a nonstick skillet or griddle over medium-low heat and lightly grease it with butter or oil.
  6. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1–2 minutes, until cooked through. Repeat with the remaining batter.
  8. To make the ganache, finely chop the bittersweet chocolate and place it in a heatproof bowl.
  9. Heat the heavy cream in a small saucepan over medium heat until hot and just beginning to simmer. Do not boil.
  10. Pour the hot cream over the chocolate and let it sit for 2–3 minutes. Stir gently until smooth and glossy.
  11. Stack the warm pancakes and drizzle generously with chocolate ganache.
  12. Serve immediately with extra chocolate chips, berries, powdered sugar, or whipped cream if desired.

Notes

  • Use Dutch-processed cocoa powder for a deep, smooth chocolate flavor.
  • Do not overmix the pancake batter, as this can make the pancakes dense instead of fluffy.
  • Cook over medium-low heat so the chocolate pancakes cook evenly without burning.
  • Bittersweet chocolate works well for the ganache because it balances the sweetness of the pancakes.
  • The ganache can be gently reheated if it becomes too thick.
  • For extra chocolate flavor, add additional chocolate chips to the batter or sprinkle them over the finished pancakes.

Find it online: https://ayoubrecipe.com/chocolate-pancakes/