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Tall stack of double chocolate pancakes on a white plate with a fork cutting into the top, rich dark chocolate ganache sauce being poured over and dripping down the sides, pooling on the plate

Chocolate Pancakes

Fluffy, rich Chocolate Pancakes made with cocoa powder and chocolate chips, topped with a thick glossy chocolate syrup. The perfect decadent weekend breakfast treat.
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 420kcal
Cost: $5

Equipment

  • 1 Large nonstick griddle (For cooking the pancakes without sticking)
  • 2 Mixing bowls (For separating wet and dry ingredients)
  • 1 Whisk (For smoothing the dry ingredients)
  • 1 Silicone spatula (For folding the batter gently)

Ingredients

  • 1 ½ cups all purpose flour - Spoon and leveled
  • ⅓ cup unsweetened cocoa powder - Sifted to remove lumps
  • ¼ cup granulated sugar - For sweetness
  • 1 tablespoon baking powder - For maximum lift
  • ½ teaspoon salt - Balances the chocolate
  • 1 ¼ cups whole milk - Room temperature
  • 2 large eggs - Lightly beaten
  • ¼ cup butter - Melted and slightly cooled
  • 1 teaspoon vanilla extract - For bakery aroma
  • ½ cup semi sweet chocolate chips - Folded into batter
  • ½ cup chocolate chips and cream - Melted together for the syrup topping

Instructions 

  • Whisk the flour, cocoa powder, baking powder, and sugar together in a large bowl to build the dry base so no clumps remain.
  • Blend the milk, eggs, melted butter, and vanilla in a separate bowl to combine the liquids so they are perfectly smooth.
  • Pour the wet ingredients into the dry bowl and fold gently with a spatula so the batter stays slightly lumpy and airy.
  • Stir the semi sweet chocolate chips into the thick batter to distribute the chunks so every bite has melted chocolate.
  • Pour half a cup of batter onto a hot greased griddle to form the cakes so they cook evenly on the surface.
  • Wait for bubbles to form on the edges before flipping to cook the second side so the center sets completely.
  • Melt chocolate chips and cream together in the microwave to create the ganache so you have a glossy thick syrup.
  • Stack the hot pancakes and pour the warm chocolate syrup over the top to garnish so they look incredibly decadent.

Notes

Let the batter rest for ten minutes before cooking to ensure the thickest, fluffiest pancakes possible. Cook on medium low heat so the dark cocoa does not burn.

Nutrition

Serving: 250g | Calories: 420kcal (21%) | Carbohydrates: 55g (18%) | Protein: 10g (20%) | Fat: 18g (28%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 95mg (32%) | Sodium: 350mg (15%) | Potassium: 210mg (6%) | Fiber: 4g (17%) | Sugar: 25g (28%) | Vitamin A: 450IU (9%) | Calcium: 150mg (15%) | Iron: 3mg (17%)