In a large mixing bowl, sift together 1 cup of all-purpose flour, 1/3 cup cocoa powder, 2 teaspoons baking powder, and 1/4 teaspoon salt until well combined.

In another bowl, whisk together 2 large eggs and 1/4 cup granulated sugar until mixed thoroughly and slightly frothy. Then add in 1 cup of whole milk, 3 tablespoons of canola oil, and 1 teaspoon of pure vanilla extract. Whisk until smooth.

Gently pour the wet ingredients into the dry mixture and use a rubber spatula to fold them together. Mix until just combined, then fold in 1/2 cup of chocolate chips.

In a heatproof bowl, combine 4 ounces of bittersweet chocolate and 1/2 cup heavy cream. Microwave until smooth and completely melted.

Preheat a skillet or griddle over medium heat, lightly greasing it with butter or oil. Pour 1/4 cup of batter onto it for each pancake. Cook until bubbles form, about 1-2 minutes.

Carefully flip and cook for another 1-2 minutes until cooked through and golden.

Stack pancakes on a plate while warm and drizzle generously with chocolate ganache.