In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt.

In a separate bowl, whisk the eggs and granulated sugar until combined, then stir in the whole milk, canola oil, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients, gently folding until just combined.

Fold in the chocolate chips and set the pancake batter aside.

For the ganache, chop the bittersweet or semisweet chocolate and place it in a heatproof bowl.

In a saucepan, heat the heavy cream over medium heat until it simmers; then pour it over the chocolate.

Let it sit for about 2 minutes, then stir until smooth and glossy; set aside to cool slightly.

Heat a non-stick griddle or frying pan over medium heat and lightly grease it with butter or oil.

Pour about ¼ cup of batter onto the hot surface for each pancake and cook for 1-2 minutes until bubbles form.

Flip the pancake and cook for an additional 1-2 minutes until golden brown.

Stack the pancakes on a warm plate, drizzle with ganache, and add any extra toppings.