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Dark Chocolate Pancakes on two white plates with white chocolate ganache spider webs on top.
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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.
Course Breakfast
Cuisine N/A
Keyword black cocoa powder, breakfast, brunch, chocolate, dark chocolate, fall, ganache, halloween, pancake, white chocolate
Prep Time 20 minutes
Cook Time 10 minutes
0 minutes
Total Time 30 minutes
Servings 10 -12 Pancakes

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:

  • In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  • 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.
  • Fold in the chocolate chips.
  • 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.
  • 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.
  • Repeat with remaining batter, buttering the skillet as needed.

To make the white chocolate ganache:

  • In a small saucepan, place the cream over medium heat.
  • Remove from heat once the cream is starting to steam, but not yet bubbling.
  • 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.
  • Allow to cool slightly, then transfer to a piping bag.

To serve:

  • Either drizzle the white chocolate ganache over the pancakes or pipe into the shape of spiderwebs.
  • If desired, top with spider-shaped chocolates.
  • Serve immediately.