Favorite Chocolate Chip Pancakes

Favorite Chocolate Chip Pancakes

With a seriously fluffy texture, an easy one-bowl method, and the option to make them on the stove top or baked in the oven, these Chocolate Chip Pancakes are a favorite breakfast to share with the kids.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 245kcal

Author Amy Palanjian

Equipment

Ingredients

½ cup plain whole-milk yogurt
½ cup milk
2 eggs
2 tablespoons unsalted butter (melted and cooled; plus more for cooking)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup chocolate chips

US Customary - Metric

Instructions

Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Stir in the chocolate chips.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about 1/4 cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.

Notes

To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, spreading out the batter until about 1/2 inch thick. It's OK if it doesn't go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
Gluten-free: Use 1:1 style of gluten-free flour.
Dairy-free: Use nondairy yogurt and nondairy milk. Or use 3/4 cup nondairy milk and omit the yogurt.
To make mini pancakes stuffed with fruit, add thinly sliced fruit (such as banana or strawberries) or berries such as raspberries or blueberries to the batter. Cover with batter, then use a fork to lift one batter-coated piece at a time and place onto the pan. Repeat to add more to the pan and cook as directed.

Nutrition