Chocolate Chip Pancakes Recipes

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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.

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.

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.

LIGHTER CHOCOLATE CHIP PANCAKES



Lighter Chocolate Chip Pancakes image

I made these in my dorm on Friday mornings to kick off the weekend- most of them were eaten straight out of the pan by the line of friends drawn by the scent of melting chocolate! Serve with maple syrup or sliced strawberries.

Provided by YouKnowWho18

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 12

Number Of Ingredients 10

1 ¾ cups white whole wheat flour
¼ cup wheat germ
2 tablespoons baking powder
1 teaspoon salt
1 ¾ cups skim milk
¼ cup margarine, melted
2 eggs, beaten
3 tablespoons demerara sugar
½ cup semisweet chocolate chips
cooking spray

Steps:

  • Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the chocolate chips.
  • Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.

Nutrition Facts : Calories 169 calories, Carbohydrate 23.2 g, Cholesterol 31.7 mg, Fat 7.2 g, Fiber 3.1 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 510.4 mg, Sugar 6.7 g

BUTTERMILK CHOCOLATE CHIP PANCAKES



Buttermilk Chocolate Chip Pancakes image

At our house, Saturday morning always means pancakes for breakfast. I make the menu special by servings up stacks of these fluffy buttermilk treats studded with mini chips. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 16 pancakes.

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
2 cups buttermilk
1/4 cup vegetable oil
2/3 cup miniature semisweet chocolate chips

Steps:

  • In a bowl, combine the first 5 ingredients. Combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Pour the batter by 1/4 cupfuls onto a greased hot griddle., Sprinkle each pancake with 2 teaspoon chocolate chips. Turn when bubbles for on top of pancake; cook until second side is golden brown.

Nutrition Facts : Calories 291 calories, Fat 13g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 487mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 2g fiber), Protein 7g protein.

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 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

DOUBLE CHOCOLATE CHIP PANCAKES



Double Chocolate Chip Pancakes image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 10

1 cup multi-grain pancake mix
3/4 cup milk
1 tablespoon sugar
1 tablespoon salted butter, melted, plus more for frying and serving
1 large egg
1/4 cup dark chocolate chips, plus a few for serving
1/4 cup white chocolate chips, plus a few for serving
Caramel sauce, for drizzling
Chocolate sauce, for drizzling
Whipped cream, for serving

Steps:

  • Make the batter by combining the pancake mix, milk, sugar, melted butter and egg in a large bowl. Stir in the dark and white chocolate chips.
  • Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop about 1/4 cup of the batter per pancake onto the skillet, then fry on both sides until dark and golden, about 2 1/2 minutes per side.
  • Remove the pancakes to a plate and drizzle with the caramel and chocolate sauces. Top with butter and whipped cream and garnish with both types of chocolate chips.

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 CHIP PANCAKES



Chocolate Chip Pancakes image

My daughter found this on the Food Network website. Really good! Recipe Courtesy Gale Gand, "Butter Sugar Flour Eggs"

Provided by kldesilva

Categories     Breakfast

Time 35m

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 9

4 tablespoons unsalted butter (1 half stick)
1 cup milk (whole, 1% or 2%)
1 1/4 cups flour
1 tablespoon sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 eggs
6 ounces semi-sweet chocolate chips (more 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. Mixture will be very thick.
  • 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.

Nutrition Facts : Calories 537.8, Fat 29.3, SaturatedFat 17.1, Cholesterol 132.1, Sodium 871.6, Carbohydrate 64.3, Fiber 3.6, Sugar 26.6, Protein 11.1

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