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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.

Chocolate Buttermilk Pancakes with Homemade Chocolate Ganache

Rich, soft chocolate buttermilk pancakes topped with a smooth homemade chocolate ganache. Perfect for brunch, special mornings or whenever a chocolate craving strikes.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Breakfast, Brunch
Cuisine: Western
Keyword: chocolate brunch recipe, chocolate buttermilk pancakes, chocolate ganache pancakes, chocolate pancakes
Servings: 12
Author: Kate Brodhurst

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

  1. 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.
  2. For best texture: Do not overmix the batter. A few lumps are fine and keep the pancakes tender.
  3. Pan heat matters: Cook over medium heat so the centres cook through without burning the outside.
  4. Buttermilk substitute: Mix 3 teaspoons lemon juice or white vinegar with 1 cup milk. Rest 5 to 10 minutes before using.
  5. Freezer friendly: Freeze pancakes with baking paper between each one for quick breakfasts later.
  6. Ganache tip: Pour ganache while warm so it spreads easily and melts into the stack.