Chocolate Pancakes With Ganache

These indulgent chocolate flapjacks turn your standard morning meal into a luxurious treat that tastes like dessert but comes together quickly enough for everyday breakfasts. The rich cocoa-infused batter, studded with melting chocolate morsels and topped with velvety chocolate sauce, creates a breakfast experience that'll make regular pancakes seem totally boring in comparison.

The first time I served these to my niece on her birthday morning, her jaw dropped at the sight of chocolate pancakes with sauce trickling down the edges. "This is like having cake for breakfast," she gasped with excitement – exactly the thrill I was going for.

What You'll Need

• Cocoa Powder: Go for Dutch processed for a richer smoother taste though standard unsweetened works great too Just make sure it's fresh since old cocoa can taste flat and dull
• Chocolate Chips: The semi sweet variety hits that sweet spot between sugary and deeply chocolatey The tiny ones work best as they spread more evenly through your pancakes
• Flour: Regular all purpose gives the right structure though you can swap out a third for cake flour if you want them extra soft
• Leavening: Baking powder combined with cocoa's slight tang helps these pancakes puff up perfectly

Don't skimp on your cocoa powder – it's where most of the flavor comes from. I've learned that spending a few extra bucks on good quality cocoa makes these pancakes taste way better and more complex.

Making Your Chocolate Pancakes

Get Everything Ready:

Have all stuff at room temp. Mix your dry ingredients: 1 cup regular flour, 1/4 cup cocoa powder, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. For wet stuff, mix 1 cup milk, 1 egg, 2 tablespoons oil or melted butter, and 1 teaspoon vanilla.

Mix It Just Right:

Sift dry stuff into a bowl. Mix wet stuff in another bowl, then pour into dry mixture. Stir gently until barely mixed – little lumps are good!

Add Your Chips:

Gently stir in 1/3 cup chocolate chips. Let everything sit for 5-10 minutes so the flour can soak up liquid and make fluffier pancakes.

Make The Chocolate Drizzle:

Put 4 ounces chopped chocolate (dark or semi-sweet) with 1/4 cup heavy cream in microwave. Heat in short 20-30 second bursts, stirring until it's smooth and shiny.

Cook Them Up:

Warm a non-stick pan over medium heat. Add a touch of butter or oil and pour 1/4 cup batter for each pancake.

Get The Timing Down:

Wait until you see bubbles on top and edges look set, about 2 minutes. Flip and cook another 1-2 minutes until done.

Keep Heat Steady:

Adjust your burner between batches if needed. Keep finished pancakes warm in oven at 200°F, laid out flat.

Make Them Look Amazing:

Stack 3-4 pancakes on each plate, pour chocolate sauce over top, and add fresh berries, whipped cream, or a dusting of powdered sugar.

My first try at chocolate pancakes was almost a total flop – I went overboard with cocoa and ended up with pancakes that tasted bitter and felt dry in your mouth. After lots of weekend kitchen tests, I figured out that balancing cocoa and flour is super important. This recipe shows the perfect mix I've worked out through many tasty Sunday experiments.

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Saving For Later

You can keep cooked pancakes in the fridge up to 3 days in a sealed container with wax paper between them so they don't stick together. Warm them up in your toaster or give them a quick 20-30 seconds in the microwave. Want to save them longer? Freeze them flat on a baking sheet first, then once they're solid, toss them in a freezer bag. They'll stay good for about 2 months and you can heat them straight from frozen.

Foods That Go Well Together

These chocolate treats taste amazing with fresh fruit, especially raspberries and strawberries, which give a nice tangy contrast to the rich chocolate flavor. A spoonful of whipped cream adds a light, fluffy element that balances out the heavier chocolate taste. If you want to go totally over the top, try them with a scoop of vanilla ice cream for a breakfast that feels more like dessert.

Swaps For Food Allergies

If you can't do dairy, swap the milk for almond, oat, or coconut milk and grab some dairy-free chocolate chips. Make the sauce with coconut cream instead of heavy cream. No eggs? Use a flax egg substitute (mix 1 tablespoon ground flax with 3 tablespoons water) or 1/4 cup unsweetened applesauce instead. They'll come out a bit different but still taste great.

I still remember cooking these chocolate pancakes for my buddy's kid when she was going through a rough patch – seeing her face light up with the first bite reminded me how something small like a special breakfast can brighten someone's whole day even if just for a moment.

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Frequently Asked Questions

→ What’s the trick to fluffy pancakes?

Mix the batter just lightly so it’s not overworked. A few lumps are fine! Let it rest for 5-10 minutes before cooking to help it puff up.

→ Can cocoa powder types be swapped?

If Dutch cocoa isn’t handy, regular cocoa powder works well. Dutch cocoa is just smoother and less tangy.

→ How can I make ganache smooth?

Microwave chocolate and cream together in short bursts (20-30 seconds) and stir each round. Stop once it’s perfectly melted and glossy.

→ How’s the best way to flip pancakes?

Wait for bubbles to pop on the surface and edges to firm up before flipping. Use a steady hand and a wide spatula for gentle flipping.

→ Can I mix pancake batter in advance?

Sure, save it in the fridge overnight. Just know it might puff up a little less when cooked.

→ What’s the right batter texture?

A thick, pourable batter is ideal. Adjust with milk (for thinner) or flour (for thicker) in small amounts until perfect.