Double Chocolate Pancakes with Warm Ganache
Chocolate Pancakes with Warm Ganache and Fresh Berries
These chocolate pancakes focus on clean cocoa flavor, a soft crumb that stays moist as they cool, and a pourable ganache that functions like syrup. The ratios below are tuned to keep the batter thick without turning heavy, the mixing method prevents tough spots, and the heat guidance avoids scorched outsides with undercooked centers. Fresh berries cut through the richness and keep each bite balanced. Everything here is direct: cups/tbsp only, clear steps, and service notes that work for a single skillet or a griddle running multiple stacks.
Why this recipe works
Cocoa + fat + salt. Cocoa reads dry and can taste flat without enough fat and salt. This formula uses a modest amount of oil (or melted butter) to carry flavor while keeping the batter pourable, plus a deliberate salt level to sharpen the chocolate so it tastes like dessert, not bread.
Lift that doesn’t over-aerate. Baking powder does most of the lifting; a modest amount of baking soda reacts with cocoa’s acidity to deepen color and keep the crumb from tightening. Too much soda gives a soapy finish; too little and the pancakes eat dense. The split here holds shape without chewiness.
Controlled rest. A short rest (5–10 minutes) lets cocoa hydrate and the batter thicken slightly. That improves rise and gives cleaner edges after the flip. Long rests drain lift; this window is the sweet spot.
Heat management. Chocolate scorches faster than plain batter. Medium or medium-low heat cooks through evenly so chips soften and the surface sets without bitter spots. The visual cues below prevent guesswork on unfamiliar pans or griddles.
Ganache that behaves like syrup. Classic 1:1 ganache sets too firm for pancakes. The cream-heavy ratio here stays pourable and glossy, spreading thinly without turning pasty as it cools. A pinch of salt and vanilla prevent candy-bar sweetness.
Ingredients (cups & tablespoons only)
Pancake Batter
- 1 3/4 cupsall-purpose flour, spooned & leveled
- 1/2 cupunsweetened natural cocoa powder
- 1/3 cupgranulated sugar
- 2 tbspbrown sugar, packed
- 2 tspbaking powder
- 1/2 tspbaking soda
- 3/4 tspkosher salt
- 2large eggs, room temperature
- 1 3/4 cupswhole milk (plus 1–2 tbsp if needed)
- 1/4 cupneutral oil (or cooled melted butter)
- 1 tspvanilla extract
- 3/4 cupsemisweet chocolate chips or chopped chocolate
Pourable Ganache & Berries
- 1 cupsemisweet chocolate chips (or 60–62% chopped)
- 3/4 cupheavy cream
- 1 tbspbutter
- pinchfine salt + 1/2 tsp vanilla
- 1 1/2 cupsfresh blueberries and blackberries
- 1 tsplemon juice (toss with berries)
- 1 tspsugar, optional
Recipe
- Mix dry: In a large bowl, whisk flour, cocoa, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined and uniformly dark.
- Mix wet: In a second bowl, whisk eggs, milk, oil, and vanilla until smooth.
- Combine: Pour wet into dry. Fold with a spatula just until no dry pockets remain; keep visible small lumps. Fold in chocolate. Batter should be thick and scoopable, not runny.
- Rest: Let batter stand 5–10 minutes while you heat the surface. The mixture will thicken slightly; do not add flour yet.
- Preheat: Griddle to medium (about 350°F if yours shows temp) or skillet to medium-low. Lightly grease with butter or oil; wipe to a thin film.
- Cook first side: Scoop 1/4 cup batter per pancake, leaving space. Cook 2–3 minutes until edges look set and bubbles hold. Adjust heat to keep bottoms deep brown, not black.
- Flip & finish: Flip once; cook 1–2 minutes until centers feel springy. Hold finished pancakes on a rack in a 200°F oven while you finish the batch (prevents steaming).
- Ganache: Heat cream to steaming (not boiling). Pour over chocolate, butter, and salt in a heatproof bowl. Rest 60 seconds, then whisk from center outward until glossy. Stir in vanilla. Keep warm.
- Serve: Stack pancakes, spoon on warm ganache, and add berries tossed with lemon (and sugar if berries are very tart). Serve immediately.
Judge doneness by springiness and set edges. Chocolate hides color—don’t chase darkness.
Visual cues & heat management
Surface test
Drop a 1/2-teaspoon dollop of batter on the pan. If it starts to set within 10–12 seconds without smoke, heat is right. Violent sizzle or instant smoke = too hot; lower heat and wait 60 seconds.
Flip timing
Look for edges that dry slightly and bubbles that open and stay open. If bubbles pop and vanish, reduce heat; if no bubbles at all, your pan is too cool or the batter is too thick.
Thickness control
If pancakes mound high and don’t spread, whisk in 1 tbsp milk. If they spread thin, fold in 1 tbsp flour lightly. Keep the batter thick enough to hold a rounded scoop.
Mixing & structure (why the order matters)
Flour + water + motion = gluten. Overmixing gives rubbery pancakes. Stir just to hydrate the dry ingredients; leave small lumps. Those hydrate on the griddle and translate into a soft crumb.
Cocoa hydration. Cocoa absorbs liquid slower than flour. The short rest lets cocoa drink, smoothing bitterness and evening color. Skip the rest and you’ll see streaking and tighter interiors.
Leavener timing. Baking powder starts once wet; soda reacts immediately with acidic components. Resting 5–10 minutes delivers better rise; waiting 45–60 minutes spends most of the lift in the bowl.
Chip distribution. Fold chips at the end to keep them suspended. If yours sink while you portion, toss chips with 1 tsp flour before folding.
Ganache (pourable, not frosting)
The ratio here is cream-forward so it stays fluid over warm pancakes. Butter adds sheen; salt and vanilla keep the flavor clean.
Fast fixes
- Too thick: Whisk in 1–2 tbsp warm cream.
- Looks broken: Whisk vigorously with 1 tbsp warm milk or blend 10 seconds with an immersion blender.
- Grainy: It overheated. Stir in 1–2 tsp corn syrup or honey off heat; whisk smooth.
Leftovers set softly in the fridge. Rewarm gently; avoid boiling.
Common mistakes (and quick fixes)
- Dry, cakey texture: Overmixed or overcooked. Stir less; reduce heat; shorten second-side time by 15–30 seconds.
- Scorched bottoms, raw centers: Heat too high or pan too thin. Preheat longer on lower heat; use a heavier pan or griddle.
- Flat pancakes: Old baking powder or batter too thin. Replace leaveners; thicken batter with 1 tbsp flour.
- Chips burn on surface: Flip earlier; lower the heat; try chopped bar chocolate for a softer melt.
- Ganache too sweet: Add a pinch of salt and 1–2 teaspoons additional cream; finish with a micro-grate of dark chocolate on the stack.
Substitutions & variations
Milk & ganache
- Swap almond or oat milk in the batter (same volume).
- Ganache: use canned full-fat coconut milk; skip the butter; taste for salt.
Coffee lift
- Replace 1/2 cup milk with strong cooled coffee.
- Optional: add 1/4 tsp espresso powder to dry mix.
Yogurt addition
- Whisk 1/3 cup plain Greek yogurt into wet mix.
- Thin with 1–2 tbsp milk to original flow.
1:1 blends
- Use a 1:1 GF flour with xanthan.
- Rest batter 10–12 minutes before cooking.
Less sweet stack
- Reduce granulated sugar to 1/4 cup.
- Skip chips; finish with berries and a dusting of cocoa.
Bittersweet focus
- Add 2 tbsp Dutch-process cocoa and 1 tbsp milk.
- Use 70% chocolate for ganache.
Any swap shifts sweetness and thickness. Keep the batter consistency similar to protect rise.
Toppings & plating
- Warm ganache + blueberries/blackberries (base presentation).
- Peanut butter drizzle + sliced bananas + chopped roasted peanuts.
- Salted caramel with toasted pecans.
- Light: Greek yogurt, honey, and fresh berries instead of ganache.
Batching & make-ahead
Half batch (serves 2–3)
- Flour 7/8 cup; Cocoa 1/4 cup
- Granulated sugar 3 tbsp; Brown sugar 1 tbsp
- Baking powder 1 tsp; Soda 1/4 tsp
- Salt ~1/3 tsp; Eggs 1
- Milk 7/8 cup; Oil 2 tbsp; Vanilla 1/2 tsp
- Chocolate 1/3 cup
Service pace
Work a 22-inch electric griddle just under 350°F. Cook 6–8 pancakes per round. Wipe and re-grease lightly between batches to avoid cocoa scorch.
Batter holding
Best used within 30 minutes. If you must hold up to 1 hour, refrigerate and whisk in 1–2 tbsp milk before cooking; expect slightly less lift.
Equipment notes
- Pan choice: Cast-iron gives deeper color; nonstick is more forgiving but lighter. Stainless works if preheated evenly and lightly greased.
- Grease lightly: Too much butter burns with cocoa. Aim for a thin film; wipe excess with a towel.
- Consistent portioning: Use a 1/4-cup disher for even size and reliable cook times.
- Warm hold: Place finished pancakes on a rack in a 200°F oven. Don’t stack tight; steam softens edges.
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 64 g |
| Total Sugars | 34 g |
| Fiber | 5 g |
| Protein | 9 g |
| Sodium | ~560 mg |
| Serving Size | 2 pancakes + 2 tbsp ganache |
Numbers are estimates and will vary by brand, percentage of chocolate, and actual ganache/berry amounts used. Use as a guide.
Storage & reheating
- Room temp: Pancakes (without ganache) keep 1 day covered.
- Fridge: Up to 3 days, layers separated with parchment.
- Freeze: Up to 2 months. Freeze in a single layer, then bag. Reheat from frozen.
- Reheat: Toaster on low or 300°F oven for 8–10 minutes. Microwave softens edges—use 30–40 seconds for two pancakes if necessary.
- Ganache: Refrigerate 1 week or freeze 1 month. Rewarm gently until pourable; don’t boil.
FAQ
Can I use Dutch-process cocoa?
Yes. Reduce baking soda to a pinch and add 1 extra teaspoon baking powder to protect lift. Expect a darker, slightly less tangy profile.
Do I need buttermilk?
No. Whole milk keeps the chocolate profile clean. If using buttermilk, replace 1 1/2 cups milk with buttermilk and add 2–3 tablespoons more milk to maintain flow; reduce baking powder by 1/2 teaspoon.
Can I make the batter the night before?
Not recommended. The leaveners lose strength. If necessary, mix dry and wet separately, combine in the morning, rest 5–10 minutes, then cook.
Why rest the batter?
It lets cocoa hydrate and the batter thicken slightly, improving rise and texture. Five to ten minutes is enough.
How do I keep the first batch from running too dark?
Preheat longer on medium-low, grease lightly, and test with a dime-size dollop. Adjust before committing the first scoop.
Cook notes
- Measure flour correctly. Spoon and level; packed cups make dry pancakes.
- Flip once. Multiple flips deflate and toughen.
- Wipe between batches. Cocoa smears burn fast; a quick wipe keeps flavor clean.
- Serve hot. Chocolate dulls as it cools; ganache restores shine and flavor when served immediately.
- Taste your berries. Tart fruit needs a pinch of sugar; ripe fruit needs only lemon.