Chocolate Chip Pancakes

5 from 1 rating

from kristineskitchenblog.com

These Chocolate Chip Pancakes are soft, fluffy and bursting with sweet chocolate chips! My kids ask for these pancakes all the time - they are their very favorite breakfast! If you have leftovers they freeze wonderfully for quick breakfasts later on.

Prep Time15

Cook Time15

Total Time30

Servings: 3-inch pancakes

Calories: 113kcal

Author: Kristine Rosenblatt

Ingredients

4 tablespoons unsalted butter
2 cups all-purpose flour or 1 cup each all-purpose and whole wheat flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
2 large eggs
½ cup plain Greek yogurt
1 ¼ cups milk I use whole milk
2 teaspoons pure vanilla extract
1 cup mini chocolate chips see note

Instructions

Melt the butter (either in the microwave or in a pan on the stove) and set it aside to cool slightly.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In a large mixing bowl, whisk together the eggs, Greek yogurt, milk and vanilla extract. Then whisk in the melted butter.
Pour the dry ingredients into the wet and mix until almost combined, then add the chocolate chips. Continue mixing just until the flour is incorporated, being careful to not overmix. The batter may be slightly lumpy, but you should not see any streaks of flour.
Heat an electric griddle or non-stick skillet over medium heat. Grease the griddle or skillet with butter or cooking spray (you can skip the greasing if using a non-stick griddle that doesn't require greasing.)
Scoop the pancake batter onto the griddle, using about 3 tablespoons of batter per pancake. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with butter and maple syrup, if desired.

Video

Notes

I prefer to use mini chocolate chips in this recipe because regular chocolate chips tend to sink to the bottom of the batter and stick to the sides of the bowl. You can use regular chocolate chips if that's what you have on hand.
Pancakes freeze wonderfully. Once cool, freeze in a zip-top plastic bag or other airtight container for up to 3 months. I stagger the pancakes in the bag/container so that they don’t stick together as they freeze. (It's ok if they overlap a little.) If you want to stack them, I recommend placing a square of parchment paper in between each pancake. Thaw pancakes using the defrost setting of your microwave or let them sit at room temperature for about 30 minutes. You can also thaw them in the refrigerator overnight.

Nutrition

Nutrition information is only an estimate.