These Chocolate Pancakes are every chocolate lovers' dream plus they're just as easy to make as any pancake breakfast! Top these delightfully fluffy, rich, and tasty pancakes with my chocolate ganache syrup, fresh fruit, whipped cream, or whatever you like most!
In a large mixing bowl, add the dry ingredients and whisk to combine.
Make a well in the center of the combined dry ingredients, then add the wet ingredients (milk, butter, egg, and vanilla extract).
Mix just enough so that the flour is incorporated into the wet ingredients and you have a slightly lumpy batter. Set aside.
Lightly coat a large skillet or non-stick frying pan coconut oil or non-stick cooking spray and bring the skillet to medium heat.
Drop pancake batter into the skillet using a ¼ cup scoop (most ladle portions are this size) and push the batter outward into a circle if needed. Heat for about 1-2 minutes, or until bubbles are forming and the bottom is slightly browned. Your spatula should slide easily under the edges when the pancakes are ready to flip.
Flip the pancakes when ready, and cook on the second side for about one minute. Transfer to a plate and cover loosely with aluminum foil or kitchen towel to keep warm while repeating with additional pancakes.
Place your 1 cup portion of heavy cream into the microwave and heat to just under boiling, about 200 degrees F (93 degrees C). You will see small bubbles forming at this temperature.
Pour the heated heavy cream over the semi-sweet chocolate chips and give it a minute to melt the chips before stirring. Stir after a minute, and continue stirring until the chocolate sauce is smooth. *If your sauce is too thick, add small drizzles of heavy cream until the consistency is smooth and pourable.