These Double Chocolate Pancakes are soft, fluffy and so decadent. In addition to cocoa powder and chocolate chips in the batter, these pancakes are drizzled with a chocolate ganache for another dose of chocolate. They make perfect weekend breakfast for true chocolate lovers!
This post was originally published in 2015 and we are updating it with additional information today.
Chocolate pancakes tasting just like a wonderful chocolate cake. Much easier!
1 large egg
3 tablespoons sugar
1 cup milk
1/4 cup sunflower oil
1 and 1/3 cups flour
4 tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup chocolate chips
1/4 cup raspberries for garnish
100ml heavy cream
100g chocolate chips
Start with making chocolate ganache so that it cools down until you finish frying pancakes. Heat heavy cream in a saucepan. Remove from heat once it simmers. You can watch the ganache video above.
Pour over chocolate chips and let it sit for 5 minutes without stirring. Then whisk them well until it turns into a smooth and silky ganache. Wait it until it reaches room temperature before pouring it over pancakes.
To make pancakes, in a medium bowl whisk together egg and sugar until creamy. Add in milk and sunflower oil, whisk until combined well.
In another bowl whisk dry ingredients and sift it into the wet ingredients. Whisk until combined well. IT will be a thick batter. Fold in chocolate chips.
Heat a pan over medium heat and either spread a little butter over it or brush with a little sunflower oil. Scoop the batter onto the pan using a 1/4 cup for each pancake. Cook until you see bubbles on the top, for about 1 minute or so. Flip them over and cook for another 1 minute. Repeat this until you finish the batter.
Stack the pancakes on a plate and pour chocolate ganache over them. Let the chocolate flow down. Wait for 2-3 minutes so that the ganache sets a bit and then top with raspberries. Serve immediately.