Double Chocolate Pancakes




Yield 8 Pancakes

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  • 1 Large Egg
  • 3 Tablespoons Sugar
  • 1 Cup Milk
  • 1/4 Cup Sunflower Oil
  • 1 & 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

Chocolate Ganache:

  • 100ml Heavy Cream
  • 100g Chocolate Chips


  1. Making the chocolate ganache first allows time for it to cool while the pancakes are frying. Begin by heating heavy cream in a saucepan until it simmers.
  2. Pour chocolate chips over the simmering heavy cream and let it sit for 5 minutes without stirring. Then, whisk together until it turns into a smooth, silky ganache. Let the ganache rest until it reaches room temperature before pouring it over pancakes.
  3. To make pancakes, whisk together egg and sugar in a medium bowl until creamy. Add in milk and sunflower oil, whisking until combined well.
  4. In another bowl, whisk dry ingredients and sift it into the wet ingredients. Whisk until combined well. The batter will be thick. Fold in chocolate chips.
  5. Heat a pan over medium heat and brush with a little sunflower oil. Scoop the batter onto the pan using a 1/4 cup for each pancake. Cook until bubbles form on top, for about 1 minute or so. Flip them over and cook for another 1 minute. Repeat this until you finish the batter.
  6. Stack the pancakes on a plate and pour on the chocolate ganache, letting the chocolate flow down. Wait a few minutes so the ganache sets a bit, then top with raspberries.
  7. Enjoy!

Courses Breakfast