Description
Soft, cocoa rich chocolate pancakes topped with a glossy warm ganache that pours like syrup and finished with fresh berries. Balanced sweetness, moist crumb, and deep chocolate flavor in every bite.
Ingredients
Pancake Batter
- 1 3/4 cups all purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 large eggs, room temperature
- 1 3/4 cups whole milk
- 1/4 cup neutral oil or melted butter
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips or chopped chocolate
Pourable Ganache & Berries
- 1 cup semisweet chocolate chips
- 3/4 cup heavy cream
- 1 tablespoon butter
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh berries
- 1 teaspoon lemon juice
- 1 teaspoon sugar (optional)
Instructions
- Whisk flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
- In another bowl whisk eggs, milk, oil, and vanilla until smooth.
- Pour wet ingredients into dry and fold just until combined. Batter should be thick and slightly lumpy. Fold in chocolate.
- Rest batter 5–10 minutes while heating a lightly greased skillet or griddle over medium to medium-low heat.
- Scoop about 1/4 cup batter per pancake and cook 2–3 minutes until edges are set and bubbles hold.
- Flip once and cook 1–2 minutes more until springy in the center.
- For ganache, heat cream until steaming and pour over chocolate, butter, and salt. Rest 1 minute, whisk smooth, then stir in vanilla.
- Serve pancakes warm topped with ganache and berries tossed with lemon juice and sugar if needed.
Notes
- Chocolate pancakes cook darker; judge doneness by springiness, not color.
- If batter is too thick, add milk 1 tablespoon at a time.
- Keep ganache warm and pourable; reheat gently if it thickens.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Pancakes
- Method: Skillet
- Cuisine: American