Easy Chocolate Chip Pancakes

Every single day starts the same. "What do you want for breakfast?" The answer? "Chocolate chip pancakes." These easy chocolate chip pancakes are perfect for freezing and pulling out and reheating on busy mornings!

Ingredients

This is not my typical minimal ingredient recipe. It's an old but good recipe in our family that I've made for years. If you're looking for some simple ingredient pancakes, try our protein powder pancakes, zucchini bread pancakes or hot cocoa pancakes.

For this recipe you will need:

• nonfat plain greek yogurt
• milk (can substitute dairy free)
• flour
• sugar
• baking powder
• salt
• eggs
• semisweet chocolate chips

Instructions for Making Easy Chocolate Chip Pancakes

Preparation:

1. Heat your griddle: Follow the manufacturer's instructions to preheat your griddle to the ideal temperature for pancakes (around medium heat).
2. Mix the batter: In a large bowl, combine all the dry ingredients (flour, sugar, etc.) minus the chocolate chips. Stir until just blended.
3. Add wet ingredients: Make a well in the dry ingredients and pour in the milk, egg, and melted butter. Whisk gently until just combined, leaving some lumps for a fluffy texture.
4. Fold in the chips: Gently fold in the desired amount of chocolate chips using a spatula.

Cooking:

1. Grease and pour: Lightly grease your preheated griddle. For each pancake, drop about ¼ cup of batter onto the griddle, leaving space between them.
2. Cook and watch: Let the pancakes cook for several minutes, observing the centers. When bubbles appear in the center and the edges look cooked through, it's time to flip.
3. Flip and finish: Using a spatula, carefully flip each pancake and cook for an additional 1-2 minutes. Make sure the other side is golden brown and the center is cooked through.

Serving:

• Enjoy warm: Serve your pancakes immediately while they're warm and fluffy. Drizzle with maple syrup, add fresh fruit, or top them with your favorite toppings.

Storing

• Freeze for later: If you're making pancakes ahead, follow these freezing instructions:
  • Let the cooked pancakes cool completely.
  • Arrange them in a single layer on a baking sheet. Flash freeze for 20 minutes to solidify them.
  • Transfer the frozen pancakes to a Ziploc bag or airtight container for storage.
  • Use the pancakes within 1 month.
  • To thaw, place a frozen pancake on a paper towel or plate and microwave for 30 seconds or until thawed and warmed through.

Substitutions

This recipe can be made easily with some simple substitutions for a variety of food allergies or intolerances.

• Gluten free: Use a gluten free flour blend.
• Vegan/Dairy free: Use a vegan egg replacer as well as dairy free butter, yogurt and chocolate chips.

Tips

Tips for Perfect Easy Chocolate Chip Pancakes:

• Don't overmix the batter. A few lumps are okay and will contribute to a fluffy texture.
• Use room-temperature ingredients for the best results.
• Make sure your griddle is hot enough before adding the batter. This prevents the pancakes from sticking.
• Don't press down on the pancakes while they cook. This can make them tough.
• Experiment with different toppings! Fresh fruit, whipped cream, or chopped nuts can add another layer of flavor and texture.

FAQ

Easy Chocolate Chip Pancakes

Traci Wennerholm

Gather your ingredients, fire up the griddle, and get ready to whip up a batch of these fluffy, easy chocolate chip pancakes!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

0 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 24 pancakes

Calories 159 kcal

Equipment

• griddle optional

Ingredients

  

1x2x3x

• ½ cup nonfat plain greek yogurt
• 2 cup milk can substitute dairy free
• 2 ½ cups flour can substitute gluten free (may yield different results depending on brand or whole wheat flour
• 2 tablespoon sugar
• 2 tablespoon baking powder
• 1 ½ teaspoon salt
• 4 eggs
• 12 oz mini semisweet chocolate chip can substitute dairy free

Instructions

 

• Preheat griddle according to manufacturer's instruction. In a bowl, combine all ingredients minus the chocolate chips Stir just until combined. Fold in the chocolate chips.
• Grease the griddle and drop approximately ¼ cup of batter per pancake. Allow pancakes to cook for several minutes until centers are bubbly and edges are cooked. Flip the pancake and cook an additional 1-2 minutes until browned and center of pancake is cooked thoroughly. Serve warm

Notes

To Freeze: On a cookie sheet in a single layer, arrange cooked and cooled pancakes. Flash freeze for 20 minutes, then move pancakes to a Ziploc bag or airtight container. Use within one month. To thaw, place frozen pancake on a paper towel or plate and cook for 30 seconds per pancake or longer until thawed and warm.

Nutrition

Calories: 159kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 31mgSodium: 273mgPotassium: 141mgFiber: 1gSugar: 7gVitamin A: 80IUCalcium: 103mgIron: 2mg

Keyword chocolate chip pancakes easy, easy chocolate chip pancakes

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Recipe adapted from Food Network