Chocolate Pancakes
Chocolate pancakes made with cocoa powder and mini chocolate chips, finished with warm chocolate ganache. Soft, fluffy, and very chocolatey from scratch.
Servings 8 pancakes
Calories 385kcal
Equipment
- measuring cups and spoons For accurate measurements.
- mixing bowls (large and small) For mixing the batter and ganache.
- Sieve To sift the dry ingredients.
- nonstick skillet For even browning and easy flipping.
- Saucepan (small). To gently heat the cream for ganache.
Ingredients
Pancake Batter:
- 1½ cups (190 g) all-purpose flour
- ¼ cup (25 g) Dutch-processed cocoa powder or unsweetened cocoa powder
- ¼ cup (50 g) granulated sugar
- 1½ tsps (6 g) baking powder
- ½ tsp (3 g) table salt
- 1 large egg lightly beaten
- 1 cup (240 ml) whole milk
- ¼ cup (60 ml) neutral oil
- ¾ cup (130 g) mini semi-sweet chocolate chips
Chocolate Ganache: (optional)
- 4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped (you could also use chocolate chips)
- ½ cup (120 ml) heavy cream
Instructions
- In a large mixing bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, granulated sugar, baking powder, and salt using a fine-mesh strainer. If you do not have a strainer, whisk thoroughly until evenly combined and no lumps remain.1½ cups (190 g) all-purpose flour, ¼ cup (25 g) Dutch-processed cocoa powder, ¼ cup (50 g) granulated sugar, 1½ tsps (6 g) baking powder, ½ tsp (3 g) table salt
- Add the lightly beaten egg, milk, and vegetable oil to the dry ingredients. Stir just until combined. Do not overmix. Fold in the mini semi-sweet chocolate chips.1 large egg, 1 cup (240 ml) whole milk, ¼ cup (60 ml) neutral oil, ¾ cup (130 g) mini semi-sweet chocolate chips
- Heat a nonstick skillet or griddle over low to medium heat. Lightly grease if needed. Once hot, pour ⅓ cup (80 ml) of batter onto the surface for each pancake.
- Cook until bubbles begin to form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the second side for an additional 1 to 2 minutes, or until cooked through. Adjust the heat as needed to prevent scorching, as cocoa batter browns quickly. Transfer cooked pancakes to a plate and repeat with remaining batter.
- For the ganache, place the finely chopped semi-sweet chocolate in a small heatproof bowl.4 oz (113 g) of a quality, semi-sweet chocolate bar, finely chopped
- Heat the heavy cream in a small saucepan over medium heat until it reaches a gentle simmer. Do not allow it to boil.½ cup (120 ml) heavy cream
- Pour the hot cream over the chopped chocolate and let sit for 2 to 3 minutes. Stir slowly from the center outward until the mixture is smooth and fully combined.
- Drizzle the warm ganache over the pancakes and serve immediately.rizzle the ganache over the pancakes.
Notes
- Do not overmix the batter; a few lumps are fine.
- Cook over lower heat to prevent burning the cocoa.
- Mini chocolate chips distribute more evenly than regular chips.
- Chop ganache chocolate finely for smoother melting.
- Pancakes freeze well without ganache.
- Nutrition values reflect the pancake batter only and do not include the optional chocolate ganache.
- Adding the full ganache increases calories by approximately 130–150 calories per serving, depending on how much is used.
- Additional toppings such as whipped cream, syrup, or fruit will increase total sugar and fat content.
- Values are estimates and may vary based on ingredient brands and portion size.
Nutrition
Serving: 180g | Calories: 385kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 300mg | Potassium: 210mg | Fiber: 3g | Sugar: 22g | Vitamin A: 300IU | Calcium: 110mg | Iron: 3mg