CHOCOLATE CHIP PANCAKES
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
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.
CHOCOLATE CHIP PANCAKES
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
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
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
Time 20m
Yield 8 pancakes.
Number Of Ingredients 10
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.
DOUBLE CHOCOLATE CHIP PANCAKES
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 10
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
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
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
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
MINI CHOCOLATE CHIP PANCAKES
This is my favorite pancake recipe that I make for my family and friends. They are soft, fluffy, and very easy to make. The chocolate chips can be substituted with frozen blueberries that have been thawed. I sometimes double this recipe because they go quickly!
Provided by OLIVIA
Categories Breakfast and Brunch Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.
- Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 47.4 g, Cholesterol 66.6 mg, Fat 15 g, Fiber 2.1 g, Protein 7.8 g, SaturatedFat 8.7 g, Sodium 483.5 mg, Sugar 21.1 g
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