Chocolate Chip Pancakes With Chocolate Syrup Recipes

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CHOCOLATE CHIP PANCAKES



Chocolate Chip Pancakes image

This is my go-to recipe for chocolate chip pancakes. The pancakes come out super fluffy and the whole family loves them. Add as many chocolate chips as you like. Can easily be doubled or tripled. Serve with maple syrup if you like.

Provided by barbara

Categories     Pancakes

Time 30m

Yield 4

Number Of Ingredients 12

¾ cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
½ cup miniature chocolate chips, or more to taste
cooking spray

Steps:

  • Combine milk and vinegar in a bowl and set aside for 5 minutes to "sour" the milk. You are essentially making your own buttermilk with this step.
  • Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  • Whisk egg, butter, and vanilla extract into "soured" milk until well combined. Pour flour mixture into the wet ingredients and whisk until just combined. Fold in chocolate chips. Batter will be thick. Allow batter to rest for 5 minutes.
  • Heat a large skillet over medium-low heat, and coat with cooking spray.
  • Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles appear on the surface, 2 to 4 minutes. Flip pancake with a spatula, and cook until browned on the other side, 2 to 3 more minutes. Repeat with remaining batter. Serve immediately.

Nutrition Facts : Calories 233.5 calories, Carbohydrate 32.8 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 0.9 g, Protein 6.4 g, SaturatedFat 4.7 g, Sodium 438.6 mg

CHOCOLATE SOUFFLé PANCAKES



Chocolate Soufflé Pancakes image

Take fluffy chocolate chip pancakes to the next level with this decadent recipe. To make the batter, we use beaten egg whites, plus one egg yolk. The end result are pancakes that have a light and airy texture. A rich, chocolaty maple syrup is the perfect finisher for this over-the-top weekend brunch dish.

Provided by Food Network Kitchen

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup pure maple syrup
1/3 cup heavy cream
4 ounces semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1 tablespoon unsweetened cocoa powder
1 tablespoon packed light brown sugar
Pinch of salt
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup confectioners' sugar, plus more for dusting
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
1 large egg yolk plus 3 egg whites
4 tablespoons unsalted butter, melted, plus more for the pan
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips

Steps:

  • Make the syrup: Combine the maple syrup, heavy cream, chocolate, butter, cocoa powder, brown sugar and salt in a medium saucepan over medium-low heat. Cook, whisking occasionally, until the chocolate is melted and the mixture is smooth, about 3 minutes. If the mixture starts to simmer, reduce the heat to low. Stir in the vanilla and keep warm over the lowest heat setting, stirring occasionally.
  • Make the pancakes: Preheat the oven to 200˚ F. Line a baking sheet with parchment paper and preheat a large griddle or 1 or 2 large nonstick skillets over medium-low heat. Whisk the flour, confectioners' sugar, cocoa powder, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.
  • Whisk the milk mixture into the flour mixture until just combined with some small lumps remaining; do not overmix. Fold in about one-third of the egg whites, then gently fold in the remaining egg whites until there are no large streaks remaining, being careful not to overmix and deflate the batter.
  • Add 1 to 2 teaspoons butter to the griddle just to coat. Add 1/4 cup batter per pancake, sprinkle with chocolate chips and cook until bubbles form on top and the bottoms are lightly browned, about 3 minutes. Flip and continue cooking until set on the other side and just cooked through, 1 to 2 more minutes. Remove to the baking sheet and keep warm in the oven while cooking the remaining pancakes. Repeat with the remaining batter and chocolate chips, adding more butter to the pan as needed and reducing the heat if the pancakes brown too quickly.
  • Divide the pancakes among plates. Stir the chocolate syrup. Dust the pancakes with confectioners' sugar and top with the syrup.

CHOCOLATE CHIP PANCAKES



Chocolate Chip Pancakes image

Provided by Food Network

Categories     dessert

Time 35m

Yield 24 pancakes

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
1 cup whole, 2 percent fat, or 1 percent fat milk
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
6 ounces semisweet chocolate chips, or less to taste
Butter, for cooking

Steps:

  • In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
  • In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
  • Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.

CHOCOLATE CHIP PANCAKES



Chocolate Chip Pancakes image

Make and share this Chocolate Chip Pancakes recipe from Food.com.

Provided by KJ1036

Categories     Breads

Time 15m

Yield 12 Pancakes, 12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1 tablespoon sugar
1/4 teaspoon cinnamon
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 cup milk
4 tablespoons melted butter
3/4 teaspoon vanilla
1/3 cup chocolate chips

Steps:

  • 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.

OVEN BAKED CHOCOLATE CHIP PANCAKES



Oven Baked Chocolate Chip Pancakes image

Make and share this Oven Baked Chocolate Chip Pancakes recipe from Food.com.

Provided by swirlycinnacakes

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups Bisquick
1 1/2 cups milk
1 egg
2 tablespoons cooking oil
1/4 cup mini chocolate chip

Steps:

  • Preheat oven to 425 degrees.
  • In medium mixing bowl, stir together Bisquick, milk, eggs and oil. Batter will be lumpy.
  • Stir in chocolate chips.
  • Pour batter into 15-1/2" x 10-1/2" x 1" baking pan.
  • Bake about 10 minutes or until well done.
  • Cut into squares and serve with butter and syrup if desired.

Nutrition Facts : Calories 308.2, Fat 16.3, SaturatedFat 5.2, Cholesterol 40.4, Sodium 474.3, Carbohydrate 34.5, Fiber 1.3, Sugar 8.9, Protein 6.8

CHOCOLATE CHIP PANCAKES



Chocolate chip pancakes image

These sweet, fluffy, American-style pancakes are packed full of chocolate chips. Serve with a scoop of whipped cream or ice cream for a winning family treat

Provided by Esther Clark

Categories     Breakfast, Brunch

Time 15m

Yield Makes 12 pancakes

Number Of Ingredients 8

300g self-raising flour
1 tsp baking powder
3 tbsp caster sugar
2 medium eggs
300ml whole milk
150g milk chocolate chips
butter , for frying
whipped cream or ice cream, to serve (optional)

Steps:

  • Sieve the flour, baking powder and ¼ tsp salt into a large mixing bowl. Add the caster sugar and stir until well combined.
  • Whisk the eggs and milk together in a jug. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a whisk to combine everything and create a smooth batter. Fold through most of the chocolate chips.
  • Heat a small knob of butter in a large non-stick frying pan over a medium heat, swirling it round to coat the pan. Add 2-3 tbsp of the batter to the pan and cook for 1-2 mins, or until bubbles begin to rise to the surface. Flip the pancake over and cook for 2 mins on the other side for the same amount of time, or until golden brown and puffed up. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
  • Stack the pancakes on plates and top with any leftover chocolate chips and a dollop of whipped cream or ice cream, if you like.

Nutrition Facts : Calories 624 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.53 milligram of sodium

CHOCOLATE CHIP PANCAKES



Chocolate Chip Pancakes image

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

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 20m

Yield 5

Number Of Ingredients 5

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup miniature semisweet chocolate chips
Maple-flavored syrup, if desired

Steps:

  • 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.

Nutrition Facts : Calories 340, Carbohydrate 44 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 13 g, TransFat 2 g

CHOCOLATE LOVER'S PANCAKES



Chocolate Lover's Pancakes image

These indulgent chocolate pancakes are fluffy on the inside, with a rich but not-too-sweet flavor from the cocoa and a nice tang from the buttermilk. They're delicious with either maple or chocolate syrup-and even better with both swirled together on the plate! -Harland Johns, Leesburg, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup baking cocoa
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg, room temperature
2 tablespoons butter, melted
1 teaspoon vanilla extract
Maple syrup and chocolate syrup

Steps:

  • In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda and salt. In another bowl, whisk buttermilk, egg, melted butter and vanilla until blended. Add to dry ingredients, stirring just until moistened., Place a greased large nonstick skillet over medium heat. In batches, pour batter by 1/4 cupfuls onto skillet; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrups.

Nutrition Facts : Calories 271 calories, Fat 8g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 753mg sodium, Carbohydrate 42g carbohydrate (16g sugars, Fiber 2g fiber), Protein 8g protein.

DOUBLE CHOCOLATE PANCAKES



Double Chocolate Pancakes image

These gourmet pancakes are a decadent way to start the morning. They are a frequent request when my kids have friends stay overnight. They are very rich, yet light and fluffy. I find them great as is, but you are welcome to take breakfast to the extreme by adding whipped cream, sliced bananas, or chocolate syrup.

Provided by Phoebe Jelliffe-Scott

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 10

1 cup all-purpose flour
½ cup mini chocolate chips
¼ cup white sugar
¼ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 large egg, beaten
3 tablespoons butter, melted
½ teaspoon vanilla extract

Steps:

  • Mix flour, chocolate chips, sugar, cocoa powder, baking powder, and salt together in a large bowl.
  • Combine milk, egg, butter, and vanilla in a small bowl. Pour over flour mixture; stir only enough to blend.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 405.5 calories, Carbohydrate 56.6 g, Cholesterol 74.3 mg, Fat 18.6 g, Fiber 3.9 g, Protein 8.9 g, SaturatedFat 10.9 g, Sodium 497.2 mg, Sugar 27.5 g

CHOCOLATE CHIP PANCAKES



Chocolate Chip Pancakes image

There's a rush to breakfast in my house when I whip up this chocolate chip pancake recipe. The batter calls for chocolate milk and mini chips, and I top the golden brown cakes with butter and fruit. My daughter says the chocolate chip pancakes are one of her all-time favorites. -Laura Rader, Fergus Falls, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 8 pancakes.

Number Of Ingredients 10

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup chocolate milk
2 tablespoons canola oil
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips
Optional: Maple syrup and butter

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.

Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 445mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 7g protein.

SHEET-PAN CHOCOLATE CHIP PANCAKES



Sheet-Pan Chocolate Chip Pancakes image

Here's a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: Bake them all at once on a sheet pan. In this recipe, the batter comes together like biscuit dough by cutting the cold butter into the flour before adding the liquid. This cuts down on gluten production, which means fluffier pancakes. For wonderfully crisp edges, heat the sheet pan in advance, so the batter starts cooking as soon as it's poured into the pan. If you like, you can stir a teaspoon of vanilla extract into the batter, sprinkle it with finely chopped fruit, or mix and match toppings to please the crowd.

Provided by Jerrelle Guy

Categories     breakfast, brunch, easy, pancakes

Time 40m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, softened, plus 8 tablespoons/115 grams unsalted butter (1 stick), cut into 1/2-inch cubes and chilled
1 1/2 cups/360 milliliters cold buttermilk
1 1/2 cups/360 milliliters cold whole milk
3 cups/385 grams all-purpose flour
1/4 cup/50 grams granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup/125 grams mini chocolate chips
Maple syrup, for serving (optional)

Steps:

  • Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan using 1 tablespoon softened butter, then line it with parchment paper. Set aside.
  • In a large measuring cup, combine the buttermilk and milk; set aside.
  • In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds. Sprinkle the chilled butter cubes on top and pulse the mixture until the butter is coarse and sandy, and some pieces are the size of peas. Transfer the mixture to a large bowl and pour the buttermilk mixture on top. Whisk to combine, then let stand for 5 minutes. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.
  • Remove the hot pan from the oven, add the remaining 2 tablespoons softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute. Remove the pan and carefully tip to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly. Sprinkle the chocolate chips evenly over the batter.
  • Return the pan to the oven and bake until cooked through, 13 to 15 minutes. Broil until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.

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