Every single day starts the same. "What do you want for breakfast?" The answer? "Chocolate chip pancakes."
I don't know if it's a phase or what but if it is this phase has lasted so long that somewhere in this phase I started to double the recipe and now freeze a bunch so I don't have to make a batch every morning.
Mornings are busy enough. Kids are flying out the door, lunches are being made and last minute "oops I forgot!" homework problems are being done. Breakfast has to be quick and easy and I would love to cook a nice home cooked breakfast each morning for the kids but it just doesn't happen when they are bombarding you with everything that needs to be done.
So...I opt for these classic chocolate chip pancakes. And if you can believe it (I know, this is a SHOCKING confession coming from a "foodie") but up until this year I have been making pancakes in a single pan. One pancake at a time. I finally broke down and bought a griddle (I TOLD you it's been a year of changes) and now twenty years after flipping my first pancake I can make eight at a time.
I'm never going back to single pancake flipping.
This recipe is already doubled for you so you can just make it up and throw them on the griddle. Just make sure you follow the instructions if you are planning to freeze them. I've also made sure to include some substitutions if you need a gluten free or dairy free version. When I make these, I do the gluten free version and add some fresh fruit instead of the chocolate chips.
I love these pancakes. They are light and fluffy and come out perfect everytime. Grab your fork and syrup STAT.
- 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 tbsp sugar
- 2 tbsp baking powder
- 1 ½ tsp salt
- 4 eggs
- 12 oz mini semisweet chocolate chip (can substitute dairy free)
- 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 or follow instructions for freezing.
- 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.
Recipe adapted from Food Network
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