Instructions:
Step 1: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Step 2: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until well combined.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the chocolate chips.
Step 4: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook another 1-2 minutes until cooked through.
Step 5: Stack the pancakes on a plate and drizzle with warm chocolate ganache. Top with whipped cream, chocolate shavings, and a dusting of powdered sugar.
Storage Information:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave. For longer storage, freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen.