In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a medium bowl, whisk together eggs and sugar until well combined. Add milk, oil, and vanilla extract.
Pour wet ingredients into dry ingredients. Stir until just combined and moistened. Do not overmix. Fold in chocolate chips.
Let the batter rest while you prepare the chocolate ganache.
For the ganache, combine chocolate and heavy cream in a heatproof bowl. Microwave in 20-30 second increments, stirring until smooth.
Heat a griddle or skillet over medium heat and coat with butter or oil. Pour ¼ cup of batter onto the skillet for each pancake.
Cook for 1-2 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until done.
Serve immediately with warm chocolate ganache sauce.
