chocolate chip pancakes

Chocolate chip pancakes are the acceptable way to eat dessert for breakfast!  Kidding, but seriously, you&#039;re going to love these!

Chocolate Chip Pancakes

all purpose flour

white sugar

baking powder

baking soda

salt

+2 tablespoons milk

egg (large)

vegetable oil oil

chocolate chips (plus extra for topping)

In a large mixing bowl combine dry ingredients and mix well.

In a separate bow, whisk together wet ingredients.

Pour wet ingredients into dry ingredients and mix together just until a batter forms.  Make sure to scrape the sides with a spatula to incorporate all the dry ingredients. Do not overmix - it is okay if the batter is lumpy. This is a thick batter, it should be just pourable. If you find the batter is too thick, add additional milk in 1 tablespoon increments.

Gently fold in chocolate chips.

Use a small ladle or measuring cup to pour batter onto a greased skillet at medium high heat (I find 325 - 350F is best). Use the back of the ladle to get pancakes into the size and shape you want, if necessary.

Cook until bubbles start to form and underside is browned.  Flip and continue to cook until finished.

Top with whipped cream and warm chocolate sauce or ganache.

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CHOCOLATE CHIP PANCAKES

Light, fluffy, homemade pancakes that are loaded with chocolate chips. These chocolate chip pancakes are an indulgent breakfast idea that tastes amazing topped with sliced bananas, peanut butter and syrup.

unsalted butter (, more for the griddle)

all-purpose flour

sugar

buttermilk

eggs (, whisked)

vanilla extract

chocolate chips (, mix

Preheat a griddle to 325°F, or a skillet over medium-high heat.&nbsp;Melt the butter in the microwave and set aside to cool for 3 minutes.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Next add in the buttermilk and melted butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth. Fold in chocolate chips.

Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.&nbsp;

Serve immediately with desired toppings or place pancakes on a baking sheet in the oven at 175°F to keep warm.    

Valentine's Day is coming up and I can't think of a better way to start the morning than with these fabulous light and fluffy Chocolate Chip Banana Pancakes!

Heart-Shaped Chocolate Chip Banana Pancakes

tsp baking powder

tsp salt

banana (ripe, mashed well)

1% milk (or almond milk)

tsp oil

vanilla

mini chocolate chips

cooking spray

Mix all dry ingredients in a bowl.

Combine milk, egg white, oil, vanilla and mashed bananas in another medium sized bowl and mix until smooth.

Combine wet ingredients with the dry and mix well with a wooden spoon until there are no more dry spots. Don't over-mix.

Heat a large skillet on medium-low heat. If you are using a heart shaped pancake mold, you will want to spray it lightly with cooking spray so the batter doesn't stick to it.

Lightly spray a skillet with cooking spray, place the mold on the hot skillet and pour 1/4 cup of pancake batter.

Add 1 teaspoon of chocolate chips in each pancake.

When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.

Stir in a few chocolate chips to elevate fluffy pancakes to extra yummy pancakes!

Original Bisquick™ mix

milk

eggs

chocolate chips

Maple-flavored syrup,

In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Stir in chocolate chips.

Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.

For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

Want an easy, minimal ingredient breakfast recipe the kids will love? These Chocolate Chip Pancakes are effortless, tasty and absolutely flavorful!

Tbs sugar

egg beaten

butter

chocolate chips (any flavor)

Whisk together flour, baking powder, salt and sugar until combined.

In another bowl whisk together milk, egg, butter and vanilla.

Fold or whisk in your wet ingredients into your dry ingredients until just combined.

Then fold in your chocolate chips,  batter may be lumpy and that is ok.

Let the batter rest for about 5 minutes.

Heat a non-stick skillet on stove over medium-high heat and spray with non-stick cooking spray.

Pour or scoop the batter onto the pan in 1/4 cup measurements, gently spread the batter out some then press chocolate chips into the batter.

Cook on each side for about 3-4 minutes until you see bubbles form and burst on top of batter, and the underside is golden.

Flip until browned on other side, remove to plate to repeat until all batter is used.

The BEST Chocolate Chip Pancakes you&#x27;ll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time! Ultra fluffy and filled with chocolate chips, these pancakes are so much better than a box mix!

tsp baking soda

eggs (lightly beaten)

tsp vanilla extract

mini chocolate chips (plus more for topping if you want)

Whisk together the dry ingredients in a large bowl or large glass measuring cup.

Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.

Fold in mini chocolate chips.

Let the pancake batter rest for 10 minutes. Don&#x27;t skip this step!

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle one third to one half cup of the pancake batter onto the griddle for each pancake.

Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.

Serve with butter and hot maple syrup.

https://content.jwplatform.com/videos/6XciHbIT.mp4

The BEST Chocolate Chip Pancakes you'll ever try! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time! Ultra fluffy and filled with chocolate chips, these pancakes are so much better than a box mix!

Chocolate Chip Pancakes is the perfect homemade fluffy pancake recipe. This pancake recipe is full of chocolate chips and flavor.

½ cup All Purpose FLour

Baking Powder

Salt

Tablespoons Sugar

Milk

Egg (beaten)

Butter

Vanilla Extract

Chocolate Chips

In a large mixing bowl, whisk together the flour, baking powder, salt and sugar until combined.  Then stir in the milk, egg, butter and vanilla.  Mix until just combined.  The batter will be lumpy.

Fold in the chocolate chips.  Then let the batter rest for approximately 5 minutes.

Heat a skillet over medium high heat and spray the pan with a non-stick cooking spray.

Pour the batter into the pan in approximately ¼ cup measurements.  Gently spread the batter out some.

Cook for 3-4 minutes until you see bubbles start to form and burst on top of the batter.  Flip and cook the opposite side until golden brown.  Remove the pancake from the skillet to a plate.  Continue this process until all the batter is used.

Serve topped with your favorite toppings and enjoy!

These fluffy &amp; healthier chocolate chip pancakes make the perfect dairy-free &amp; egg-free pancakes for brunch!

Vegan Chocolate Chip Pancakes

almond milk (or any plant-based milk- soy, rice, oat, etc)

apple cider vinegar

maple syrup

vanilla bean paste (or vanilla extract)

cup+ 2 Tablespoons whole wheat flour

cornstarch

vegan chocolate chips (use sugar-free to keep these refined sugar-free)

First, add the milk and apple cider vinegar to a mixing bowl and let sit 5-10 minutes until milk &quot;curdles&quot; and becomes a vegan buttermilk.

Then add in the maple syrup and vanilla and whisk to combine.

Next,  add in the sifted all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk until a smooth batter forms. Start with 1 cup flour and If the batter is too thin add in 1-2 Tbsp more of flour. Expect a semi thin batter (though it should not be watery).

Finally, use a spatula to gently fold in the chocolate chips.

Let the pancake batter rest at least 5 minutes before cooking to get truly fluffy pancakes. *DO NOT SKIP THIS STEP*. The batter may seem a little thin but this resting period thickens it up.

While the batter is resting, heat your pancake cooking surface on medium heat (I use a cast iron pan, but a griddle is also perfect). Spray with non-stick oil or use vegan butter. Then, use a soup ladle to spoon about 1/4-1/3 cup of pancake mix per pancake onto the hot surface. It's very important the surface is hot before adding any batter, or the pancakes spread too much.

Let each pancake cook until the edges look drier, bubbles begin to form on the uncooked surface, and the bottoms are golden. Then use a spatula to flip the pancakes.. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 2-3 minutes when cooked at medium heat.

Repeat until all the pancake batter has been used. Make sure to butter or oil the cooking surface between each pancake so they do not stick to the pan. This recipe makes 4-5 medium sized pancakes.

Serve topped with maple syrup or extra melted chocolate. Enjoy!

https://content.jwplatform.com/videos/2zbZPy8P.mp4

The BEST small-batch Vegan Chocolate Chip Pancakes?! These 10-ingredient one-bowl eggless chocolate chip pancakes also happen to be refined sugar-free & dairy-free too!

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