Decadent Chocolate Pancakes with Chocolate Ganache Sauce (Print version)

Fluffy cocoa pancakes with chocolate chips and a warm, pourable ganache sauce for a special breakfast or brunch.

# Ingredients:

For the pancakes

01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/3 cup (35 g) unsweetened cocoa powder
03 - 1/4 cup (50 g) granulated sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon fine salt
07 - 1 cup (240 ml) buttermilk
08 - 1 large egg
09 - 3 tablespoons (42 g) unsalted butter, melted and cooled slightly
10 - 1 teaspoon vanilla extract
11 - 1/2 cup (85 g) semisweet chocolate chips
12 - Butter or neutral oil, for the skillet

For the ganache sauce

13 - 1/2 cup (120 ml) heavy cream
14 - 4 oz (115 g) semisweet chocolate, finely chopped
15 - 1 tablespoon (14 g) unsalted butter, optional for shine

For serving

16 - Fresh berries, optional
17 - Extra chocolate chips, optional
18 - Flaky salt, optional

# Instructions:

01 - In a large bowl, whisk the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
02 - In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
03 - Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the chocolate chips. Let the batter rest for 5 minutes.
04 - Warm a nonstick skillet or griddle over medium-low heat. Lightly grease with butter or neutral oil.
05 - Scoop about 1/4 cup batter per pancake. Cook for 2-3 minutes, until bubbles form and the edges look set. Flip and cook 1-2 minutes more. Repeat with the remaining batter.
06 - Heat the cream in a small saucepan until steaming but not boiling. Pour over the chopped chocolate and let stand for 1 minute. Add butter if using, then stir until smooth.
07 - Serve the pancakes warm with ganache sauce poured over the top. Add berries, extra chocolate chips, and a pinch of flaky salt if desired.

# Good to know:

01 - Cook chocolate pancakes over medium-low heat so the cocoa does not scorch.
02 - The ganache thickens as it cools. Thin it with warm cream if needed.
03 - Best served warm right after the sauce is made.

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