Decadent Chocolate Pancakes

This decadent chocolate pancake recipe transforms breakfast into a dessert-worthy experience while still being surprisingly quick to prepare. The fluffy chocolate pancakes studded with melty chocolate chips and topped with homemade ganache create a special morning treat that feels indulgent yet accessible.

I developed this recipe when my niece stayed over during winter break, and it's become our special tradition whenever she visits. What started as a treat has become our signature bonding activity.

Ingredients

• All purpose flour: Forms the structure of the pancakes while keeping them tender
• Cocoa powder: Provides rich chocolate flavor; select Dutch processed for smoother taste
• Baking powder: Creates the perfect rise for fluffy pancakes
• Salt: Enhances the chocolate flavor and balances sweetness
• Eggs: Add structure and richness
• Granulated sugar: Provides sweetness without overwhelming the chocolate
• Whole milk: Creates tenderness; use full-fat for best texture
• Oil or butter: Makes pancakes moist; oil yields lighter results while butter adds flavor
• Vanilla extract: Complements and deepens chocolate flavor; use pure, not imitation
• Chocolate chips: Provide pockets of melty goodness; mini chips distribute more evenly
• Bittersweet chocolate: For the ganache, choose 60-65% cacao for balanced flavor
• Heavy cream: Creates silky ganache; look for cream with at least 36% fat content

Step-by-Step Instructions

Prepare Dry Ingredients:

Sift flour, cocoa powder, baking powder, and salt through a fine mesh strainer into a large bowl. This crucial step eliminates cocoa lumps and incorporates air for lighter pancakes. Take your time here as thorough sifting directly impacts texture.

Mix Wet Ingredients:

In a separate bowl, whisk eggs and sugar until they become slightly lighter in color, about 30 seconds. Add milk, oil, and vanilla, whisking until fully incorporated. The mixture should appear smooth with no visible egg streaks.

Combine Mixtures:

Pour wet ingredients into dry ingredients, stirring gently with a rubber spatula using a folding motion. Stop mixing as soon as no dry patches remain, even if some small lumps are visible. Overmixing develops gluten, resulting in tough pancakes.

Add Chocolate Chips:

Gently fold in chocolate chips using a rubber spatula with just 2-3 strokes. This prevents chips from settling at the bottom and ensures even distribution while maintaining batter tenderness.

Prepare Chocolate Sauce:

Combine chocolate and cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each until completely smooth. The mixture will thicken slightly as it cools. For silkier texture, strain through a fine mesh sieve.

Cook Pancakes:

Heat griddle or skillet over medium heat. Add a small amount of butter, spreading it across the surface. Pour ¼ cup batter per pancake, giving them space to spread. Cook until bubbles form on surface and edges appear set, about 1-2 minutes. Flip carefully and cook additional 1-2 minutes.

Serve Immediately:

Stack pancakes on warm plates and drizzle with chocolate ganache. Serve promptly while pancakes are hot and ganache is warm for the ultimate chocolate experience.

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Make-Ahead Options

The dry ingredients can be mixed and stored in an airtight container for up to a month, creating your own pancake mix. Simply add the wet ingredients when ready to cook. Fully cooked pancakes will keep in the refrigerator for up to 3 days. Reheat them in a toaster on low setting or microwave for 15-20 seconds. The chocolate ganache can be made up to 5 days ahead and stored in the refrigerator. Warm it gently before serving.

Perfect Pancake Technique

The secret to perfect pancakes lies in the proper heat. Your pan should be medium-hot, not screaming hot. Test by flicking a few drops of water on the surface. They should dance and sizzle gently, not instantly evaporate. Wait for bubbles to form on the surface and for the edges to look set before flipping. This ensures the first side is properly cooked while the interior remains fluffy. A thin spatula works best for flipping without tearing.

Serving Suggestions

While delicious on their own, these pancakes become extraordinary with thoughtful toppings. Try fresh berries for a bright contrast to the rich chocolate. Sliced bananas complement the chocolate beautifully. Whipped cream adds lightness. For special occasions, add a scoop of vanilla ice cream for a hot-and-cold dessert experience. A sprinkle of flaky sea salt balances the sweetness perfectly.

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Frequently Asked Questions

→ Can I make the batter ahead of time?

Yes, you can prepare the batter up to 24 hours in advance and store it covered in the refrigerator. The pancakes may be slightly thicker when cooking from cold batter, so you might need to spread them slightly on the griddle.

→ What can I use instead of Dutch-processed cocoa powder?

Regular unsweetened cocoa powder works fine as a substitute. Dutch-processed cocoa gives a smoother, less acidic chocolate flavor, but natural cocoa powder will still produce delicious pancakes.

→ Can I freeze these pancakes?

Absolutely! Cool the pancakes completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer to a freezer bag. Reheat in a toaster or microwave when ready to enjoy.

→ What toppings go well with chocolate pancakes?

Besides the chocolate ganache sauce, these pancakes pair wonderfully with fresh berries, whipped cream, chopped nuts, banana slices, or a sprinkle of powdered sugar.

→ How do I know when to flip the pancakes?

Look for bubbles forming on the surface of the pancake and edges that appear set. The bottom should be golden brown. This typically takes 1-2 minutes per side over medium heat.

→ Can I make this recipe dairy-free?

Yes, substitute the whole milk with almond, oat or coconut milk. Replace the heavy cream in the ganache with coconut cream, and use dairy-free chocolate chips. Use oil instead of butter for cooking.