Chocolate Pancakes With Ganache

This hearty chocolate pancake recipe transforms your ordinary breakfast into a decadent treat that feels like dessert but is simple enough for any morning. The deep cocoa flavor infused in the fluffy batter, with melty chocolate chips throughout and crowned with silky ganache sauce, creates an experience that will make you wonder why you ever settled for plain pancakes.

When I first made these for my nephew's birthday breakfast, his eyes widened at the stack of chocolate pancakes with ganache dripping down the sides. "It's like having dessert for breakfast," he whispered in awe – exactly the reaction I was hoping for.

Ingredients

• Cocoa Powder: Dutch processed cocoa powder offers a smoother less acidic chocolate flavor but regular unsweetened cocoa works beautifully too The key is using a fresh high quality powder for the richest taste
• Chocolate Chips: Semi sweet chocolate chips provide the perfect balance of sweetness and chocolate intensity Mini chips distribute more evenly throughout the batter
• Flour: All purpose flour creates the perfect structure but for extra tenderness substitute up to 1/3 of the flour with cake flour
• Leavening: The combination of baking powder and the slight acidity from cocoa powder ensures these pancakes rise beautifully

The quality of your cocoa powder dramatically impacts the final flavor. I've found that spending a little extra on a premium cocoa makes a noticeable difference in the depth and richness of these pancakes.

Step-by-Step Instructions

Prepare Your Ingredients:

Measure all ingredients at room temperature. For the dry mix, combine 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 2 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. For the wet mix, whisk together 1 cup milk, 1 egg, 2 tablespoons oil or melted butter, and 1 teaspoon vanilla extract.

Master the Mixing Method:

Sift dry ingredients into a bowl. In a separate bowl, whisk wet ingredients, then pour into the dry mix. Stir gently until just combined – the batter should be slightly lumpy.

Add Chocolate Chips with Purpose:

Fold in 1/3 cup chocolate chips lightly. Let the batter rest for 5-10 minutes to allow for hydration and better fluffiness.

Create a Silky Chocolate Sauce:

Microwave 4 ounces of chopped bittersweet or semisweet chocolate with 1/4 cup heavy cream in 20-30 second intervals, stirring until smooth and glossy.

Perfect Your Pancake Cooking Technique:

Heat a non-stick griddle over medium heat. Lightly grease the surface and pour 1/4 cup batter per pancake.

Master the Timing:

Cook until bubbles form on the surface and edges look set, about 2 minutes. Flip and cook for another 1-2 minutes until golden brown.

Maintain Proper Temperature:

Adjust heat as needed between batches. Keep cooked pancakes warm in a 200°F oven in a single layer.

Serve with Style:

Stack 3-4 pancakes per plate, drizzle with chocolate ganache, and garnish with fresh berries, whipped cream, or powdered sugar.

My first attempt at chocolate pancakes years ago was nearly disastrous – I added too much cocoa powder, creating a bitter taste and dry texture. Through much experimentation, I discovered that the ratio of cocoa to flour is crucial for balancing chocolate flavor with proper structure. This recipe represents the perfect balance I've found through countless Sunday morning trials.

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Storage and Make-Ahead Options

Cooked pancakes can be refrigerated for up to 3 days in an airtight container with parchment paper between layers to prevent sticking. Reheat them in a toaster or microwave for 20-30 seconds. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag once solid. They'll keep for up to 2 months and can be reheated directly from frozen.

Perfect Pairings

These chocolate pancakes work beautifully with fresh berries, particularly raspberries and strawberries, which provide a tart contrast to the rich chocolate. A dollop of lightly sweetened whipped cream adds a cloud-like lightness that balances the density of the chocolate. For a completely indulgent experience, try serving with a scoop of vanilla ice cream for a dessert-worthy treat.

Allergen Substitutions

For dairy-free versions, substitute the milk with almond, oat, or coconut milk and use dairy-free chocolate chips. The ganache can be made with coconut cream instead of heavy cream. For egg-free pancakes, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or 1/4 cup of unsweetened applesauce. The texture will be slightly different but still delicious.

I'll never forget making these chocolate pancakes for my friend's daughter who was going through a difficult time – her smile at the first bite reminded me how something as simple as a special breakfast can momentarily transform someone's day.

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Frequently Asked Questions

→ How do I achieve fluffy pancakes?

To achieve fluffy pancakes, don’t overmix the batter. Stir gently until ingredients are just combined, leaving some lumps. Rest the batter for 5-10 minutes before cooking.

→ Can I substitute regular cocoa powder for Dutch-processed cocoa?

Yes, regular unsweetened cocoa powder works fine if Dutch-processed isn’t available. However, Dutch-processed cocoa offers a smoother, less acidic chocolate flavor.

→ How do I make the perfect chocolate ganache?

To make ganache, microwave chopped chocolate with heavy cream in 20-30 second intervals, stirring until smooth and glossy. Avoid overheating to maintain a silky texture.

→ What’s the best way to flip pancakes without breaking them?

Wait until bubbles form and pop on the surface, and the edges look set before flipping. Use a flat spatula and flip gently for best results.

→ Can I prepare the batter ahead of time?

Yes, you can prepare the batter a night in advance and refrigerate it. However, expect slightly less rise due to the rested leavening agents.

→ How can I adjust the batter consistency?

The batter should be thick but pourable. Add milk one tablespoon at a time if too thick, or add flour if too thin to achieve the right balance.