Double Chocolate Pancakes with Warm Ganache

Chocolate lovers, this one’s for you. These Double Chocolate Pancakes with Warm Ganache deliver deep cocoa flavor, a tender, moist crumb, and a glossy chocolate ganache that pours like syrup and melts into the stack. They’re rich without being heavy, indulgent without being overwhelming, and balanced beautifully with fresh berries. Whether you’re making a cozy weekend brunch, a celebratory breakfast, or a dessert-style breakfast-for-dinner, this recipe brings bakery-level results straight from your skillet—no special techniques required.

Why You’ll Love This Recipe

• Intense chocolate flavor from cocoa and real chocolate
• Soft, fluffy pancakes that stay moist even as they cool
• Warm, pourable ganache that works just like syrup
• Easy, straightforward method with reliable results
• Perfect for brunch, special occasions, or chocolate cravings

Ingredients

Chocolate Pancake Batter

• All-purpose flour – Provides structure while keeping the crumb tender.
• Unsweetened natural cocoa powder – Gives clean, bold chocolate flavor.
• Granulated sugar – Sweetens and keeps the pancakes soft.
• Brown sugar – Adds moisture and subtle caramel depth.
• Baking powder – Main leavener for lift and fluffiness.
• Baking soda – Reacts with cocoa to deepen color and flavor.
• Kosher salt – Sharpens the chocolate and balances sweetness.
• Eggs – Bind the batter and add richness.
• Whole milk – Keeps the pancakes moist and pourable.
• Neutral oil or melted butter – Carries cocoa flavor and prevents dryness.
• Vanilla extract – Rounds out the chocolate notes.
• Semisweet chocolate chips or chopped chocolate – Melt into pockets of chocolate throughout.

Warm Pourable Ganache

• Semisweet chocolate – Forms the base of the glossy sauce.
• Heavy cream – Keeps the ganache fluid and syrup-like.
• Butter – Adds sheen and smooth texture.
• Fine salt – Prevents overly sweet, flat flavor.
• Vanilla extract – Adds warmth and balance.

Fresh Berry Topping

• Blueberries and blackberries – Cut through the richness with brightness.
• Lemon juice – Lifts and sharpens berry flavor.
• Sugar (optional) – Only needed if berries are very tart.

How to Make Double Chocolate Pancakes with Warm Ganache

Prepare the Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly mixed and uniformly dark. This ensures the cocoa is evenly distributed and prevents bitter pockets.

Mix the Wet Ingredients

In a separate bowl, whisk eggs, milk, oil (or melted butter), and vanilla until smooth and fully combined.

Combine the Batter

Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold until no dry streaks remain. The batter should be thick, scoopable, and slightly lumpy. Fold in the chocolate chips last so they stay suspended.

Rest the Batter

Let the batter rest for 5–10 minutes. This allows the cocoa to hydrate and the batter to thicken slightly, improving texture and rise.

Cook the Pancakes

Heat a nonstick skillet or griddle over medium or medium-low heat and lightly grease it. Scoop about 1/4 cup batter per pancake. Cook for 2–3 minutes until edges look set and bubbles form and hold. Flip once and cook another 1–2 minutes until the centers feel springy. Transfer cooked pancakes to a rack in a warm oven while finishing the batch.

Make the Warm Ganache

Place chocolate, butter, and salt in a heatproof bowl. Heat cream until steaming but not boiling, then pour it over the chocolate. Let stand for 60 seconds, then whisk from the center outward until glossy and smooth. Stir in vanilla and keep warm.

Finish and Serve

Stack the pancakes, spoon warm ganache generously over the top, and finish with berries tossed in lemon juice (and sugar if needed). Serve immediately.

Tips for Success

• Use medium or medium-low heat—chocolate batter scorches faster than plain pancakes.
• Don’t overmix; small lumps ensure a tender crumb.
• Judge doneness by texture, not color—chocolate batter hides browning.
• Wipe the pan lightly between batches to prevent burnt cocoa residue.

Equipment Needed

• Nonstick skillet or griddle
• Mixing bowls and whisk
• Silicone spatula
• 1/4-cup measuring scoop or disher
• Heatproof bowl for ganache
• Cooling rack and warm oven for holding pancakes

Recipe Variations

• Mocha Pancakes – Replace 1/2 cup of milk with cooled strong coffee and add a pinch of espresso powder.
• Dairy-Free Version – Use plant-based milk and coconut cream for the ganache.
• Lower-Sugar Option – Reduce granulated sugar and skip chocolate chips; rely on ganache and berries.
• Dark Chocolate Lovers – Use 70% chocolate for the ganache and add extra cocoa for intensity.

Serving Suggestions

Serve these pancakes with warm ganache and fresh berries for balance. They also pair beautifully with sliced bananas, toasted nuts, or a drizzle of peanut butter. For a lighter plate, use less ganache and add Greek yogurt and fruit on the side.

FAQs

Can I use Dutch-process cocoa?
Yes, but reduce baking soda to a pinch and add an extra teaspoon of baking powder to maintain lift.

Can I make the batter ahead of time?
It’s best made fresh. You can mix dry and wet ingredients separately the night before and combine in the morning.

Why rest the batter?
Resting allows cocoa to hydrate and improves texture, rise, and flavor.

How do I prevent burnt pancakes?
Lower the heat slightly and cook longer. Chocolate batter needs gentler heat.

Can I freeze these pancakes?
Yes. Freeze without ganache, then reheat in a toaster or oven for best texture.

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Final Thoughts

These Double Chocolate Pancakes with Warm Ganache are indulgent, comforting, and deeply satisfying—everything you want when chocolate is the main event. They’re simple enough for a relaxed weekend breakfast but impressive enough to serve guests. Pour on the ganache, add a handful of berries, and enjoy a stack that turns any morning into a celebration. If you try them, share how you topped yours and make them part of your chocolate breakfast rotation.