In a large bowl, sift together the flour, cocoa powder, baking powder, and salt using a fine mesh strainer or whisk. Set aside.

In a medium bowl, whisk the eggs and sugar until light and slightly frothy. Stir in the milk, oil (or melted butter), and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently mix with a spatula or whisk until just combined. Be careful not to overmix—the batter should be slightly lumpy. Fold in the chocolate chips or chunks.

Set the batter aside while you prepare the ganache.

In a heatproof bowl, combine the chocolate and heavy cream. Microwave in 20- to 30-second intervals, stirring in between, until smooth and glossy.

Alternatively, melt the chocolate in a bowl over simmering water (double boiler method). Set aside and keep warm.

Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or oil.

Scoop ¼ cup of batter per pancake onto the skillet. Cook for 1–2 minutes, or until bubbles start to form on the surface and the edges look set.

Flip gently and cook for another 1–2 minutes until fully cooked through. Transfer to a plate and cover loosely with foil to keep warm. Re-oil the skillet as needed between batches.

Stack the pancakes high and pour over the warm chocolate ganache. Top with extra chocolate chips, whipped cream, or fresh berries if desired.