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