Chocolate Buttermilk Pancakes with Homemade Chocolate Ganache

Name: Chocolate Buttermilk Pancakes with Homemade Chocolate Ganache
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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; 120g dark chocolate, finely chopped; ½ cup thickened cream; 1 teaspoon vanilla extract; Chopped strawberries; Icing sugar, to dust

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When regular pancakes just won’t cut it, these chocolate ones steal the show

These Chocolate Buttermilk Pancakes are rich, soft and made for serious chocolate lovers. Topped with homemade chocolate ganache, they turn an ordinary morning into something worth slowing down for.

Stack of chocolate buttermilk pancakes topped with chocolate ganache and chopped strawberries on a white plate, set on a white timber background with a small jug of ganache, fresh strawberries and a dusting of icing sugar for a natural, slightly messy look.

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 stac

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 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

Stack of chocolate buttermilk pancakes on a white plate with glossy chocolate ganache being poured over the top, set on a white timber background with fresh strawberries and a small bowl of berries in soft focus behind.

Chocolate buttermilk pancakes stacked on a white plate, dripping with glossy chocolate ganache and topped with chopped strawberries and a ldusting of icing sugar, set on a white timber background with a small jug of ganache and fresh strawberries softly blurred behind.

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.

FAQ’s

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.

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