Chocolate Pancakes with Chocolate Chips & Ganache

5 from 1 vote

These double chocolate chip pancakes with warm ganache are rich, fluffy, and perfect for a special breakfast or brunch

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Keyword: chocolate, comfort food, Kid-friendly, sweet

Servings: pancakes

Calories: 253kcal

Mix the wet ingredients: In a large bowl, whisk the egg and sugar until well combined and slightly pale. Add the milk and melted butter and whisk until smooth.
Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Make the pancake batter: Gradually add the dry ingredients to the wet ingredients and whisk just until smooth. Fold in the chocolate chips.
Adjust if needed: If the batter is too thick, add 1–2 tablespoons milk. If too thin, add 1–2 tablespoons flour.
Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup batter per pancake.
Cook for 2–3 minutes, until bubbles form on the surface. Flip and cook for another 1 minute, until set. Repeat with remaining batter.
Make the ganache: In a small saucepan heat the cream until just simmering. Remove from heat, add the chopped chocolate, let sit for 1 minute, then stir until smooth.
Serve: Serve pancakes warm, drizzled generously with chocolate ganache.

Don’t overmix: Overmixing makes pancakes dense. Stop whisking as soon as the batter is smooth.
Cocoa choice: Use unsweetened cocoa powder for this recipe. Natural cocoa powder will give the pancakes a classic chocolate flavor and slightly lighter color, while Dutch-processed cocoa will create a darker, deeper chocolate taste. Both work well here, but keep in mind that Dutch-processed cocoa will make the pancakes richer and less sharp, which pairs especially nicely with the chocolate ganache.
Chocolate Choice: You can use either milk or dark chocolate for the ganache, depending on how sweet you want the pancakes to be. Dark chocolate (50–60% cocoa) creates a richer, more intense chocolate flavor that balances the sweetness of the pancakes, while milk chocolate results in a sweeter, creamier ganache that’s especially kid-friendly.