These Decadent Double Chocolate Pancakes with Ganache are a chocoholic’s dream come true, turning breakfast into a luxurious dessert-like experience. Fluffy, cocoa-infused pancakes are studded with melting chocolate chips and then drowned in a rich, silky homemade ganache.
Whether it’s for a special birthday brunch or just a weekend treat, these pancakes deliver a double dose of chocolate that is guaranteed to satisfy your sweet tooth.
Recipe Details
- Flavor Profile: A deep, intense chocolate flavor from the Dutch-processed cocoa and bittersweet ganache, sweetened just enough by the sugar and milk.
- Texture: The pancakes are soft, fluffy, and tender, with pockets of melted chocolate chips, while the ganache adds a smooth, velvety finish.
- Time: 15 minutes prep, 15 minutes cook time.
- Difficulty: Easy. It involves a simple pancake batter and a two-ingredient microwave sauce.
What You’ll Need
To make this recipe, you will need a large bowl for dry ingredients and a medium bowl for wet ingredients. A fine-mesh strainer is helpful for sifting the cocoa powder to avoid lumps. For cooking, a griddle or large skillet is essential. The ingredients rely on pantry baking staples, plus high-quality cocoa powder and chocolate bars for the best flavor.
Ingredient Notes
- Cocoa Powder – Dutch-processed cocoa powder is recommended. It has a smoother, mellower flavor and darker color than natural cocoa, making the pancakes look and taste richer.
- Flour – Standard all-purpose flour provides the structure. Be careful not to overmeasure or the pancakes will be heavy.
- Chocolate Chips – Semi-sweet chips work well inside the batter as they hold their shape slightly.
- Bittersweet Chocolate – Used for the ganache, bittersweet or semisweet chocolate balances the sugar in the pancakes so the dish isn’t cloyingly sweet.
- Heavy Cream – This is the key to a pourable, luscious ganache that stays glossy.
- Milk – Whole milk adds richness to the batter, contributing to a tender crumb.
- Baking Powder – Two teaspoons ensure these chocolate pancakes rise high and fluffy rather than turning into dense brownies.
Add-ins and Substitutions
- Fruit – Serve with fresh raspberries or strawberries. The tart fruit cuts through the heavy chocolate beautifully.
- Nuts – Fold chopped walnuts or pecans into the batter for a nice crunch.
- Buttermilk – You can substitute the milk for buttermilk if you prefer a tangier pancake; you may need to add 1/2 tsp of baking soda to balance the acidity.
How to Make Decadent Double Chocolate Pancakes with Ganache
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, and baking powder using a fine mesh strainer to remove any cocoa lumps. Whisk in the salt. Set aside.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs and granulated sugar until well combined. Add the milk, oil (or melted butter), and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients. Stir just until combined and moistened using a rubber spatula or whisk. Do not over mix; a few lumps are fine. Gently fold in the chocolate chips or chunks. Set the batter aside while you make the sauce.
- Make Chocolate Ganache: In a medium heatproof bowl, combine the chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing well in between, until the chocolate is melted and the mixture is glossy and smooth. (Alternatively, use a double boiler on the stove). Set aside.
- Cook: Heat a griddle or skillet over medium heat. Coat with a little butter or oil. For each pancake, drop ¼ cup of batter onto the skillet. Cook for 1-2 minutes, until bubbles appear on the surface and the bottom looks set. Flip carefully and cook for another 1-2 minutes. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining batter, greasing the pan between batches.
- Serve: Serve immediately, pouring the warm chocolate ganache sauce generously over the stack.
Pro Tip: Chocolate pancake batter burns faster than regular batter because of the cocoa solids and sugar. Keep your heat at medium or even medium-low, and watch them closely. If they darken too fast, lower the heat immediately.
Recipe Tips
- Sifting is Key: Cocoa powder is notorious for clumping. Sifting it ensures you don’t bite into a dry ball of bitter powder in your sweet pancake.
- Rest the Batter: Letting the batter sit for 5-10 minutes while you make the ganache allows the flour to hydrate and the baking powder to activate, resulting in fluffier pancakes.
- Ganache Texture: If the ganache thickens too much while sitting, just pop it back in the microwave for 10 seconds to make it pourable again.
FAQs
- Can I use water instead of milk? You can, but the pancakes will be less rich and tender.
- Why are my pancakes flat? This usually happens if the baking powder is old or if you overmixed the batter. Stir only until the flour streaks disappear.
- Can I freeze these? Yes! Freeze cooked pancakes in a single layer, then transfer to a bag. Reheat in the toaster for a quick chocolate fix on busy mornings.
Serving Suggestions
- Whipped Cream: A dollop of whipped cream is a must for the full dessert-for-breakfast experience.
- Coffee: The bitterness of coffee complements the chocolate perfectly.
- Banana: Sliced bananas are a classic pairing with chocolate and add natural sweetness.
Make This Recipe in Advance
- Batter: Pancake batter is best used immediately. If you must, you can keep it in the fridge for up to an hour, but the leavening may lose some power.
- Ganache: The chocolate sauce can be made days in advance and stored in the fridge. It will harden, so reheat it gently to melt it back down.
Decadent Double Chocolate Pancakes with Ganache
- Total Time: 30 minutes
- Yield: 8-10 Pancakes (Serves 4) 1x
- Diet: Vegetarian
Description
These Decadent Double Chocolate Pancakes with Ganache are a chocoholic’s dream come true, turning breakfast into a luxurious dessert-like experience. Fluffy, cocoa-infused pancakes are studded with melting chocolate chips and then drowned in a rich, silky homemade ganache. Whether it’s for a special birthday brunch or just a weekend treat, these pancakes deliver a double dose of chocolate that is guaranteed to satisfy your sweet tooth.
Ingredients
The Pancakes
- 1 1/3 cups (185g) all-purpose flour
- 1/4 cup (25g) Dutch-processed cocoa powder
- 1/3 cup (65g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) whole milk
- 3 tablespoons canola oil, vegetable oil, or melted butter
- 1 teaspoon pure vanilla extract
- 1/2 cup (85g) chocolate chips or chunks
- Butter or oil (for greasing the pan)
The Chocolate Ganache
- 5 oz (140g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
Instructions
Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, and baking powder using a fine-mesh strainer (this removes stubborn cocoa lumps). Whisk in the salt.
Mix Wet Ingredients
In a separate medium bowl, whisk together the eggs and granulated sugar until well combined. Add the milk, oil (or melted butter), and vanilla extract. Whisk until smooth.
Combine
Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until combined and moistened. Crucial: Do not overmix; a few lumps are fine. Overmixing leads to tough pancakes.
Add Chocolate
Gently fold in the chocolate chips or chunks. Let the batter rest for 5–10 minutes while you make the sauce.
Make Ganache
In a medium microwave-safe bowl, combine the chocolate and heavy cream. Microwave in 20- to 30-second increments, stirring vigorously in between, until the chocolate is completely melted and the mixture is glossy and smooth. Set aside.
Cook
Heat a griddle or non-stick skillet over medium heat. Grease lightly with butter or oil. Pour 1/4 cup of batter per pancake onto the skillet. Cook for 1–2 minutes, until bubbles appear on the surface and the edges look set.
Flip
Flip carefully and cook for another 1–2 minutes. Tip: Watch closely! Chocolate batter burns faster than regular batter. If they darken too quickly, lower the heat.
Serve
Stack the pancakes and pour the warm chocolate ganache generously over the top. Serve immediately.
Notes
Heat Control: Chocolate pancakes are sensitive. The cocoa solids and sugar brown very quickly. It is often safer to cook these on medium-low heat to ensure the inside fluffs up before the outside burns.
Why Sift? Cocoa powder is notorious for clumping. If you skip sifting, you might end up biting into small, dry balls of bitter powder.
Batter Resting: Letting the batter sit for a few minutes allows the flour to hydrate and the baking powder to activate, resulting in significantly fluffier pancakes.
Ganache Texture: If the ganache cools and thickens too much while you cook the pancakes, microwave it for 10 seconds to make it pourable again.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Griddle / Pan-Fry
- Cuisine: American
Nutrition
- Serving Size: 2 Pancakes with Ganache
- Calories: 680
- Sugar: 45g
- Sodium: 260mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 82g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 145mg
Keywords: chocolate pancakes, double chocolate breakfast, ganache recipe, birthday breakfast ideas, fluffy pancakes, cocoa powder recipes, dessert for breakfast
