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

In a separate bowl, whisk together the eggs and granulated sugar until light and fluffy. Gradually add in the whole milk, canola oil, and vanilla extract, stirring until combined.

Gently pour the wet mixture into the dry ingredients. Stir until just combined, folding in chocolate chips if desired.

To create the ganache, microwave bittersweet chocolate and heavy cream together until melted and smooth.

Heat a skillet over medium heat, grease lightly, pour batter for each pancake, cook until bubbles form, then flip.

Stack pancakes on a plate, drizzle with warm ganache and serve.