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.
CHOCOLATE CHIP PANCAKES
Steps:
- The second side will cook more quickly-in about half the time as the first side. Lift slightly to see if they are browned on the bottom.
- Serve the pancakes with maple syrup, golden cane syrup, or a flavored sauce.
- Enjoy.
Nutrition Facts : Calories 630 kcal, Carbohydrate 78 g, Cholesterol 133 mg, Fiber 3 g, Protein 15 g, SaturatedFat 14 g, Sodium 940 mg, Sugar 28 g, Fat 30 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
MINI-CHIP COCOA PANCAKES
Steps:
- In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until second side is lightly browned. If desired, dust with powdered sugar and serve with whipped cream.
Nutrition Facts : Calories 489 calories, Fat 22g fat (12g saturated fat), Cholesterol 133mg cholesterol, Sodium 725mg sodium, Carbohydrate 67g carbohydrate (32g sugars, Fiber 4g fiber), Protein 12g protein.
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
MINT CHOCOLATE CHIP PANCAKES
Provided by Lindsay Landis
Categories Chocolate Breakfast Brunch Dessert Christmas Kid-Friendly St. Patrick's Day Mother's Day Graduation Back to School Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 pancakes (3 to 4 servings)
Number Of Ingredients 15
Steps:
- 1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
- 2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
- 3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
- 4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired.
- Pancakes Inspired by Ice Creams
- •Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green.
- •Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring.
- •Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.
KEATON'S MINI CHOCOLATE PANCAKES
Pancakes that were accidentally invented when I was making chocolate chip pancakes. I didn't have any chocolate chips, so I used Hershey's® cocoa powder instead and made these beauties!
Provided by Keaton Grotegut
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine flour, sugar, cocoa powder, baking powder, and salt in a bowl. Make a well in the center of the flour mixture. Pour milk, egg, and oil into the well and mix until moistened.
- Heat a griddle over medium-high heat. When a few droplets of water bounce on the surface of the griddle, it is ready. Spoon batter onto the hot griddle by the tablespoon for mini pancakes. Cook until bubbles form and edges are dry, 1 to 3 minutes. Flip and cook until browned, 1 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 20.9 g, Cholesterol 22.9 mg, Fat 3.2 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 494.3 mg, Sugar 7.8 g
CHOCOLATE PANCAKES WITH CHOCOLATE CHIPS
Mornings will get off to a great start with these yummy double-chocolate pancakes. Whip up a batch on the weekend, and you'll have speedy breakfasts the whole family will rave about for days to come. Got chocolate milk? Feel free to use it in place of the milk and instant chocolate drink mix. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 11 pancakes.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the biscuit mix, drink mix and baking powder. Combine the egg, milk and sour cream; stir into dry ingredients just until moistened. Fold in chocolate chips., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with maple syrup and butter if desired. , Cool remaining pancakes; arrange in a single layer on baking sheets. Freeze overnight or until frozen. Transfer to a resealable plastic freezer bag. May be frozen for up to 2 months., To use frozen pancakes: Place on a lightly greased baking sheet. Bake at 400° for 4-6 minutes or until heated through. Serve with maple syrup and butter if desired.
Nutrition Facts : Calories 611 calories, Fat 28g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 1393mg sodium, Carbohydrate 79g carbohydrate (29g sugars, Fiber 3g fiber), Protein 13g protein.
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