Decadent Chocolate Chip Pancakes (Printer-Friendly Version)
# What You'll Need:
→ Pancake Batter
01 -
1½ cups all-purpose flour
02 -
¼ cup unsweetened cocoa powder (Dutch-processed recommended)
03 -
¼ cup granulated sugar
04 -
1½ teaspoons baking powder
05 -
½ teaspoon table salt
06 -
1 large egg, lightly beaten
07 -
1 cup milk
08 -
¼ cup vegetable oil
09 -
¾ cup mini semi-sweet chocolate chips
→ Chocolate Ganache (optional)
10 -
4 ounces quality semi-sweet chocolate bar, finely chopped
11 -
½ cup heavy cream
# Let's Cook!:
01 -
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt using a fine-mesh strainer. If you don't have a strainer, whisk the ingredients thoroughly until well combined.
02 -
Add the egg, milk, and vegetable oil, stirring until well combined. Fold in the chocolate chips.
03 -
Heat a pan over low to medium heat. Once hot, add 1/3 cup of the chocolate batter. When the pancake begins to bubble, flip and cook the other side. Remove from the pan when done and repeat with the remaining batter.
04 -
Add the very finely chopped chocolate (or mini chocolate chips) to a small heatproof glass bowl.
05 -
Warm the cream in a small saucepan over medium heat until it reaches a gentle simmer. Do not let it boil. Pour the warm cream over the chocolate and let it sit for 2–3 minutes to soften.
06 -
Gradually stir the chocolate and cream mixture until fully combined, ensuring the chocolate melts completely.
07 -
Drizzle the ganache over the pancakes.
# Recipe Notes:
01 -
For light and fluffy pancakes, some lumps in the batter are fine. When folding in chocolate chips, stir gently to avoid overmixing.
02 -
For the ganache, use only heavy cream (not milk or half-and-half) and finely chop the chocolate for easy melting. Use a glass or metal bowl to prevent grainy texture.