Description
Indulge in decadent chocolate pancakes for a sweet and satisfying breakfast. This breakfast favorite will have you coming back for more!
Ingredients
Units
Scale
For the pancakes
- 1 1/3 cups all purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup granulated white sugar
- 1 cup buttermilk
- 3 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1/2 cup dark chocolate, grated or roughly chopped
For the chocolate ganache
- 140 grams bittersweet chocolate
- 1/2 cup heavy cream
- Raspberries, for topping
Instructions
Prepare the chocolate pancakes
- Sift the flour, cocoa powder, baking powder, and salt together into a large bowl.
- Add the eggs, sugar, buttermilk, canola oil, and vanilla extract. Mix until almost completely incorporated. Set the batter aside for 10 minutes.
- Over a medium-low heat, grease a nonstick skillet or griddle with butter (or oil). Use a quarter cup measure to scoop out pancakes and cook until bubbles begin to form, approx 3-4 minutes.
- Add a sprinkle of grated chocolate to the tops of the cooking pancakes. Gently turn over the pancakes, and finish cooking through and the opposite side, approx 2-3 minutes. Repeat with remaining batter.
Prepare the chocolate ganache
- Add the bittersweet chocolate and heavy cream to a medium-sized bowl. Microwave in 20-30 second intervals, mixing in between, until melted and smooth.
Finish the pancakes
- Top the chocolate pancakes with chocolate ganache and raspberries! Serve immediately, and enjoy!
Notes
- Don’t overmix your pancake batter. It needs to be only barely incorporated.
- Don’t forget to let the pancake batter rest for 10 minutes. This gives the gluten time to work.
- Use a quarter cup measure to scoop out your batter to create even pancakes.
- Prep Time: 15 minutes
- Rest Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
