These chocolate buttermilk pancakes cook up soft, fluffy and full of rich chocolate flavour. A warm homemade chocolate ganache melts over the stack and turns a simple breakfast into a chocolate lover’s dream. Serve with fresh strawberries or a dusting of icing sugar for an easy weekend brunch treat..
If chocolate pancakes are your weakness, you’re in the right place. These are the kind of pancakes that make people hover around the stove waiting for the next one to come off the pan. The smell alone is enough to draw everyone into the kitchen.
The buttermilk gives them that soft, tender crumb while the chocolate ganache melts into every layer like a sauce. It’s cosy, a little indulgent and perfect for those mornings when you feel like slowing down and treating yourself. Sometimes breakfast should feel special, and this is one of those times.
Why You’ll Love These Chocolate Buttermilk Pancakes
• Deep chocolate flavour rich and satisfying without being overly sweet
• Soft, tender texture thanks to the buttermilk which keeps every pancake light and moist
• Silky chocolate ganache that melts into the stack like a sauce
• Simple pantry ingredients nothing fancy or hard to find
• Perfect for special mornings from birthdays to slow weekend brunches
• Feels indulgent but doable impressive results without complicated steps
• A real crowd-pleaser these disappear quickly whenever they hit the table
Tips & Tricks for Perfect Chocolate Pancakes
• Don’t overmix the batter a few lumps are fine and keep the pancakes soft, overmixing makes them dense
• Cook on medium heat too hot and the outside cooks before the centre is ready
• Wait for bubbles before flipping this gives you that fluffy interior and even colour
• Use Dutch cocoa if you can it gives a deeper chocolate flavour and darker colour
• Keep cooked pancakes warm a low oven keeps them soft while you finish the batch
• Grease lightly between batches too much oil causes uneven browning
• Pour ganache while warm it spreads easily and soaks into the stack beautifully
Serving Suggestions
These chocolate buttermilk pancakes are beautiful served simply with fresh strawberries and a dusting of icing sugar, but you can absolutely lean into the indulgence. A dollop of whipped cream, sliced bananas or a scoop of vanilla ice cream turns them into a proper treat. If you’re serving these for brunch, a drizzle of warm ganache at the table always gets a smile. For the adults, a tiny splash of Baileys or Kahlúa in the ganache makes them feel extra special.
Storage
Leftover pancakes keep well stored in an airtight container in the fridge for up to 4 days. You can also freeze them with baking paper between each pancake so they don’t stick. Reheat gently in the microwave at 50% power or warm them in a pan over low heat until heated through.
Frequently Asked Questions
Why aren’t my pancakes fluffy?
Overmixing is usually the culprit. Stir gently and leave some small lumps in the batter.
Can I make the batter ahead of time?
It’s best made fresh, but you can mix the dry ingredients in advance.
Can I use regular cocoa powder?
Yes, though Dutch cocoa gives a deeper chocolate flavour.
Can I freeze cooked pancakes?
Absolutely. Freeze with baking paper between each one.
Can I make these pancakes dairy-free?
Yes, use plant-based milk and dairy-free cream and chocolate for the ganache.
No buttermilk?
Add 3 teaspoons lemon juice or vinegar to 1 cup milk, rest 5 to 10 minutes, then use.
If you give these chocolate buttermilk pancakes a try, I’d love to hear what you think. Tell me how you served them, who you shared them with, or whether they disappeared as fast in your house as they do in mine. Leave a comment and a rating below — your feedback helps other readers and I always enjoy hearing your pancake stories.
More Recipes You May Love:
- Banana Bread with Oil (No Butter, One Bowl)
- Self-Saucing Sticky Date Pudding (So Easy!)
- Creamy Baked Eggs with Spinach & Prosciutto
- Savoury Cheese & Bacon Crescent (Easy Scone-Style Bake)
- Easy Zucchini and Bacon Slice Recipe
Chocolate Buttermilk Pancakes with Homemade Chocolate Ganache
Ingredients
PANCAKES
- 1 ½ cups self-raising flour
- ½ cup brown sugar
- ⅓ cup cocoa powder (Dutch cocoa recommended)
- 1 cup buttermilk
- ⅓ cup canola oil (or other neutral oil)
- 2 eggs
- 2 teaspoons vanilla extract
CHOCOLATE GANACHE
- 120g dark chocolate, finely chopped
- ½ cup thickened cream
- 1 teaspoon vanilla extract
TO SERVE
- Chopped strawberries
- Icing sugar, to dust
Instructions
PANCAKES
- Whisk together flour, sugar, cocoa powder and a pinch of salt in a bowl. Make a well in the centre and set aside.
- In a separate bowl or jug, whisk together buttermilk, oil, eggs and vanilla. Pour wet ingredients into the dry ingredients and whisk quickly to combine. Mixture should still be a little lumpy. Don't over mix.
- Heat a non-stick frypan over medium heat and spray with cooking spray. Using a 1/4 cup measure, scoop batter into the frypan and lightly spread batter into a circle. Cook until bubbles appear on the surface, about 1 min. Carefully flip over and cook for further 1 min. Transfer to a plate and keep warm. Repeat with remaining batter.
- Serve pancakes warm topped with Chocolate Ganache, chopped fresh strawberries and banana slices. If your feeling naughty, add a scoop of vanilla ice-cream.
CHOCOLATE GANACHE
- Place chocolate into a heatproof bowl and set aside.
- Heat cream in a small saucepan until it just comes to the boil. Remove immediately and pour over the chocolate. Allow to sit for 2 minutes then add the vanilla and stir until smooth and glossy.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - For best texture: Do not overmix the batter. A few lumps are fine and keep the pancakes tender.
- Pan heat matters: Cook over medium heat so the centres cook through without burning the outside.
- Buttermilk substitute: Mix 3 teaspoons lemon juice or white vinegar with 1 cup milk. Rest 5 to 10 minutes before using.
- Freezer friendly: Freeze pancakes with baking paper between each one for quick breakfasts later.
- Ganache tip: Pour ganache while warm so it spreads easily and melts into the stack.
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