1In medium bowl, stir together Bisquick mix, cocoa, sour cream, milk, eggs and sugar just until combined. Stir in chocolate chunks.
2Spray griddle with cooking spray; heat over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until set.
3Meanwhile, in small microwavable bowl, microwave hazelnut spread uncovered on High 30 seconds. Stir in chocolate syrup. Cover to keep warm.
4Serve pancakes topped with chocolate-hazelnut sauce, whipped cream and sprinkles.