Strawberry Chocolate Chip Pancakes Recipes

DOUBLE-CHOCOLATE STRAWBERRY PANCAKES

Steps:

• In large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not overbeat; mixture should be lumpy). Fold in chocolate chips.
• Heat griddle to 375°F or 12-inch skillet over medium-low heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
• For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter. Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes. Turn and cook other sides until golden brown, about 1 to 2 minutes longer. Top with whipped cream, strawberries and syrup.

STRAWBERRY CHOCOLATE CHIP PANCAKES

Steps:

• 1. Rinse & clean the strawberries, cutting off the stems & any part that is not red & sweet.
• 2. Chop the strawberries into small dices, leaving several to cut in half for garnish.
• 3. In a large bowl, mix the Bisquick, milk & eggs until blended well.
• 4. With a spoon, fold in the chopped strawberries and mini chocolate chips. If needed, mix in a little more milk to get the right consistency.
• 5. Using a 1/4 cup measure, scoop out the batter & pour onto a lightly sprayed non-stick skillet, or griddle over medium heat.
• 6. When the top starts to bubble and the bottom is golden brown, flip the pancake and cook until both sides are golden.
• 7. Hint: If your batter is just a little too thick, you may need to turn the heat down lower and let them cook a minute or two longer to avoid a gooey middle (learned from experience, lol).
• 8. Top the pancakes with butter, syrup, whipped cream (or any combination of your choice) and garnish with 2-3 strawberry halves. Enjoy!

STRAWBERRY OAT CHOCOLATE CHIP GREEK YOGURT PANCAKES

Steps:

• Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
• Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.

CHOCOLATE CHIP PANCAKES

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.