Chocolate Chip Pancakes

"Eat while hot so the chocolate is all gooey!"
 
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photo by Dine  Dish photo by Dine  Dish
photo by Dine Dish
photo by vlmcilwraith photo by vlmcilwraith
photo by Mama T. photo by Mama T.
photo by Ree C. photo by Ree C.
photo by zafellagalstaun photo by zafellagalstaun
Ready In:
15mins
Ingredients:
10
Yields:
12 Pancakes
Serves:
12
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ingredients

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directions

  • Preheat fry pan (griddle or skillet for Americans).
  • Combine flour, sugar, cinnamon, baking powder and salt in a large bowl.
  • Mix together wet ingredients and beat into dry mixture until smooth.
  • Fold in chocolate chips.
  • Pour or spoon batter into fry pan in desired quantity.
  • Flip when top begins to bubble, then cook a minute more.

Questions & Replies

default avatar
  1. Fan Girl of D.
    Can I use granulated sugar in the pancakes?
     
  2. vlmcilwraith
    Here is a recipe of my own.
     
    • Review photo by vlmcilwraith
  3. Nevyn C.
    How long does this recipe take?
     
  4. davinaphil
    Do these freeze well?
     
  5. Kendrick M.
    Could I use vegan butter instead of normal butter?
     
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Reviews

  1. HisServant
    Probably the yummiest pancakes I've ever made. Even though I love chocolate and have a giant sweet tooth, I think I would reduce the chocolate chips to 1/2 to 3/4 cup next time. No syrup was even needed! I used the mini chocolate chips which worked great. Pancakes didn't turn out perfectly round, but who cares! They were delicious and the kiddos loved them (mom, too)! Loved the hint of cinnamon and vanilla. It made about 12-13 pancakes using 1/4 cup scoop. Yummy!
     
  2. maryn
    Based on the prior reviews and to make it a bit more healthy I used 3/4 cup of White whole wheat flour and 1/2 cup of All Purpose flour....sift after you measure the flour for this recipe. Also, I substituted unsweetened applesauce for the butter..1:1 ratio. I also reduced the milk to 3/4 of a cup (I use 1% milk). I was able to make a dozen 3.5 to 4 inch pancakes. They don't spread like other recipes I have tried so swirl your spoon, scoop or whatever you use to round out the cake and produce the size you would like. The results for me were tender fluffy pancakes that my 17 and 23 yr old sons devoured. They said this recipe was a keeper for sure...with or without syrup. Good luck and enjoy!
     
  3. Melinda P.
    The only thing not perfect was...I used 1/2 cup of mini choc chips...and that was still really sweet and they were the semi sweet kind. I wouldn't use a whole cup! Otherwise, amazing and a keeper of a recipe. I prepared the batter left it lumpy and let it sit for five to ten minutes till bubbles formed in the batter...Light and fluffy, I also used a non stick pan so there were no problems there either!
     
  4. Sabrina B.
    Delicious i used half and half instead of milk and lemon extract instead of vanilla. So good
     
  5. Lauren C.
    Not sure what went wrong, I followed this recipe exactly. The pancakes were very flat and egg-y, almost like crepes. Not bad but not the fluffy pancakes I was hoping for!
     
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Tweaks

  1. Deandre B.
    best pancakes ever will make them again even tho im a kid i still can cook
     
  2. Laila W.
    People should add more chocochips and make sure to mix well
     
  3. Tilly S.
    I normally add more chocolate chips for extra flavour.
     
  4. Marinna S.
    It’s better if instead of folding the chips in, you put the batter in the pan, and THEN sprinkle chocolate chips on top while it cooks. Either way, super good
     
  5. Judith T.
    Add 1/4c of cocoa powder into dry mixture to make Chocolate chocolate chip pancakes. YUM!
     

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