Chocolate Pancakes

These chocolate-y chocolate pancakes, studded with chocolate chips and drizzled with ganache are the right amount of sweet to start the day.

Course Breakfast, Dessert

Cuisine American

Keyword Chocolate Pancakes

Prep Time 10

Cook Time 24

Total Time 34

Servings pancakes

Calories 429kcal

Author Cathy Pollak

Equipment

Ingredients

Pancake Batter:

1-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder (I use Dutch-processed)
1/4 cup granulated sugar
1-1/2 tsps. baking powder
1/2 tsp. table salt
1 large egg, lightly beaten
1 cup milk
1/4 cup vegetable oil
3/4 cup mini semi-sweet chocolate chips

Chocolate Ganache: (optional)

4 oz. of a quality, semi-sweet chocolate bar, finely chopped (you could also use chocolate chips)
1/2 cup heavy cream

Instructions

Pancake Batter:

To a large bowl, add flour, cocoa powder, sugar, baking powder and salt and sift together with a fine mesh strainer. Or mix really well with a whisk.
1-1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/4 cup granulated sugar, 1-1/2 tsps. baking powder, 1/2 tsp. table salt
Add in egg, milk and vegetable oil, stirring until well combined. Fold in chocolate chips.
1 large egg, lightly beaten, 1 cup milk, 1/4 cup vegetable oil, 3/4 cup mini semi-sweet chocolate chips
Heat your pan to low to medium heat, once hot, add 1/3 cup of the chocolate batter to the pan. As soon as the pancake begins to bubble, flip and cook on the other side. Remove from the skillet when done and repeat until all of the batter is used.

Chocolate Ganache:

Add your very finely chopped chocolate (or mini chocolate chips) to a small, heat- proof glass bowl.
4 oz. of a quality, semi-sweet chocolate bar, finely chopped
Warm the cream in a small saucepan over medium heat until it reaches a very gentle simmer. (Do not bring to a rapid boil.) Pour the warmed cream over the chocolate and allow it to sit for 2–3 minutes, gently softening the chocolate.
1/2 cup heavy cream
Gradually stir the chocolate and cream mixture until thoroughly combined, to make sure the chocolate melts completely.
Drizzle the ganache over your pancakes.

Notes

The secret to light and fluffy pancakes: When I say that some lumps are acceptable, I really mean it! When folding in the chocolate chips, gently fold with minimal stirring to avoid overmixing.

Heavy cream for the ganache: Do not use whole milk, half-and-half or any other liquid, the ganache will not set up properly.

Chocolate for ganache: The finer you chop your chocolate, the easier it will melt.

Grainy ganache texture: Use a glass or metal bowl. A plastic bowl might melt or give you a ganache with a dull or grainy texture.

Nutrition: Calories reflected are one pancake and 1.5 tablespoons of chocolate ganache.

For optimal outcomes when preparing these chocolate pancakes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition