Ultimate Double Chocolate Pancakes 🍫
Decadent, fudgy, and dangerously delicious! These pancakes are like having dessert for breakfast—with rich cocoa, melty chocolate chips, and a silky ganache drizzle. Perfect for weekend brunch or anytime you’re craving something sweet and indulgent!
⏱ Time & Yield:
- Prep: 10 minutes
- Cook: 20 minutes
- Total: 30 minutes
- Serves: 8 pancakes
🥞 Ingredients
For the Pancakes:
- 1 large egg 🥚
- 3 tbsp sugar
- 1 cup milk 🥛
- 1/4 cup sunflower oil (or any neutral oil) 🌻
- 1 1/3 cups all-purpose flour
- 4 tbsp unsweetened cocoa powder 🍫
- 2 tsp baking powder 🧁
- 1/4 tsp salt
- 1/4 cup chocolate chips 🍫
- Fresh raspberries (for garnish) 🍇
For the Chocolate Ganache:
- 100 ml heavy cream
- 100 g chocolate chips
👩🍳 Instructions
1. Make the Ganache:
- Heat heavy cream in a saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chocolate chips in a bowl.
- Let sit for 5 minutes, then whisk until silky and smooth. Set aside to cool slightly.
2. Make the Pancakes:
- In a mixing bowl, whisk the egg and sugar until light and creamy.
- Stir in the milk and sunflower oil.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Sift the dry ingredients into the wet mixture. Stir until just combined—don’t overmix!
- Fold in the chocolate chips gently.
- Heat a non-stick skillet over medium heat and lightly grease with oil or butter.
- Pour 1/4 cup of batter per pancake. Cook for about 1 minute, until bubbles form, then flip and cook another minute until cooked through. Repeat with remaining batter.
3. Assemble & Serve:
- Stack pancakes high on a plate.
- Drizzle generously with chocolate ganache—let it drip down the sides for drama!
- Top with fresh raspberries for a tangy pop of color.
- Serve warm and indulge!
Pro Tip:
Want extra decadence? Add a dollop of whipped cream or a scoop of vanilla ice cream on top. Brunch just got dangerously good!
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