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Dark Chocolate Pancakes

A recipe for Dark Chocolate Pancakes! These dark chocolate pancakes are filled with dark chocolate chips and topped with a white chocolate ganache.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 10 -12 Pancakes
Course: Breakfast
Cuisine: International

Ingredients

Dark Chocolate Pancakes:
  • 2 cups (250 grams) all-purpose flour
  • 1/3 cup (40 grams) black cocoa powder
  • 3 tablespoons (38 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (355 milliliters) milk
  • 2 large eggs
  • 4 tablespoons (60 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
  • 1 teaspoon vanilla extract
  • 5 ounces (142 grams) dark chocolate chips
White Chocolate Ganache:
  • 1/3 cup (80 milliliters) heavy cream
  • 9 ounces (255 grams) white chocolate chips or chopped
To serve:
  • Spider-shaped chocolates optional

Instructions

To make the Dark Chocolate Pancakes:
    Cup of Yum
  1. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  2. Make a well in the center of the mixture and add the milk, eggs, butter, and vanilla extract. Stir together until just combined and no streaks remain.
  3. Fold in the chocolate chips.
  4. In a large skillet, place about 1 teaspoon butter over medium-low heat. Once thoroughly heated, add about 1/3 cup (80 milliliters) of the prepared batter.
  5. Once the top begins to bubble and set, flip to the other side. Do not flatten with spatula. Cook until heated through and remove to a plate.
  6. Repeat with remaining batter, buttering the skillet as needed.
To make the white chocolate ganache:
  1. In a small saucepan, place the cream over medium heat.
  2. Remove from heat once the cream is starting to steam, but not yet bubbling.
  3. Add the white chocolate to the pan, making sure it is all completely touching the cream. Let sit for 1 minute, then whisk together until smooth. Only place back over very low heat briefly if the white chocolate doesn't melt.
  4. Allow to cool slightly, then transfer to a piping bag.
To serve:
  1. Either drizzle the white chocolate ganache over the pancakes or pipe into the shape of spiderwebs.
  2. If desired, top with spider-shaped chocolates.
  3. Serve immediately.