Ganache Chocolate Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1 1/2 teaspoons baking powder
03 -
2 tablespoons granulated sugar
04 -
1/4 cup unsweetened cocoa powder
05 -
1 cup all-purpose flour
→ Wet Ingredients
06 -
1 large egg
07 -
1 teaspoon vanilla extract
08 -
2 tablespoons melted butter or oil
09 -
1 cup milk
→ Extras
10 -
1/3 cup semi-sweet chocolate chips
→ Ganache Sauce
11 -
1/4 cup heavy cream
12 -
4 ounces bittersweet or semi-sweet chocolate, chopped
# Instructions:
01 -
Combine the salt, baking powder, cocoa powder, flour, and sugar in a bowl and sift it all together.
02 -
In another bowl, whisk the egg, vanilla extract, milk, and melted butter (or oil) until the mixture is nice and smooth.
03 -
Slowly add the wet mix to the dry mix. Stir softly until it’s roughly combined, but don’t smooth out the lumps.
04 -
Add the semi-sweet chocolate chips, folding them gently into your batter. Let it sit for 5-10 minutes to settle.
05 -
Microwave the chopped chocolate and heavy cream in short bursts of 20-30 seconds. Stir in between until it’s glossy and smooth.
06 -
Use a medium heat setting on a non-stick pan or griddle and lightly grease it. Scoop 1/4 cup of batter for each pancake onto the hot surface.
07 -
Once bubbles appear on the surface and edges are firm, flip the pancakes over. Cook the second side for 1-2 minutes or until golden.
08 -
Move cooked pancakes to a 200°F oven. Keep them in one layer to avoid getting soggy while you cook the rest.
09 -
Pile the pancakes into a stack, cover them with ganache sauce, and for extra pizzazz, add whipped cream, berries, or a sprinkle of powdered sugar.
# Notes:
01 -
If you let the batter rest a while, your pancakes get fluffier since the mix has time to hydrate.
02 -
A lumpy batter actually helps keep pancakes soft and airy—avoids making them tough.
03 -
Using high-quality cocoa powder adds a deep, rich chocolate taste.