Whisk the wet ingredients ( buttermilk, eggs, and melted butter) together in a medium bowl and set aside.
Combine dry ingredients (baking powder, baking soda, salt and cocoa powder) together in a large bowl.
Add the wet mixture to the dry mixture and gently whisk until the ingredients are combined.
Fold in the Chocolate chips. Set batter aside to rest for 15 to 20 minutes.
While the pancake batter is resting, prepare the chocolate ganache. In a medium microwave-safe bowl, heat the ganache for 1-2 minutes or until hot. Add chocolate and let sit for 5 minutes before stirring. If not completely melted, microwave again in 20 to 30 second increments until melted. Set aside and re-warm if needed before serving with the pancakes.
Heat a medium non-stick frying pan to medium heat. Grease a heart shaped cookie cutter. Transfer the pancake batter to a batter dispenser if you would like, and then place the cookie cutter in the pan and fill it with batter. When bubbles start to form it’s time to release the pancake from the cookie cutter, using tongs as the cookie cutter is very hot! Flip pancakes and use a cake tester or toothpick to ensure that it is cooked. Continue until all the pancakes are cooked.
Serve warm drizzled with chocolate ganache, whipped cream and sprinkles if you desire.
Makes about 10 pancakes, depending on size of cookie cutter.
Be sure to grease the cookie cutter well between pancakes to ensure they don't stick.
If desired, keep cooked pancakes in a 200°F oven to keep them warm while you are cooking the remaining batter.