Chocolate Chip Pancakes
servings
These pancakes are soft, fluffy, flavorful and bursting with chocolate chips! Make a batch today and freeze the leftovers for busy weekday mornings!
Ingredients
- 2 ¼ cups all purpose flour
- 2 tbsps granulated sugar
- 2 tbsps baking powder
- ¼ cup vegetable oil
- 1½ cups water
- 1 tsp vanilla extract
- 1 cup chocolate chips semi-sweet or milk chocolate
- butter or vegetable oil for cooking the pancakes
Optional toppings
- chocolate syrup or another favorite syrup
- sliced fruit
- whipped cream
- additional chocolate chips
Instructions
- In a large mixing bowl, combine the flour, baking powder and sugar. Stir in vegetable oil, vanilla and water. Fold in chocolate chips.
- Place a flat bottomed pan or skillet on the stove on medium-low heat. Add 1 tablespoon of oil to coat the bottom of the pan.
- When the pan is hot, add ⅓ cup of the batter. Cook until the top of the pancake bubbles. Flip and cook on the second side until the bottom is golden brown. Remove cooked pancake and set aside. Repeat until all the pancake batter has been used.
- Serve warm with desired toppings!
Notes
- Freezing: Place leftover cooked pancakes on a baking sheet in the freezer for about 1 hour, or until solid. Transfer frozen pancakes to freezer safe bags or containers. Keep frozen until ready to eat.
- Reheating: Reheat frozen pancakes in the microwave for 30 seconds.
- Variations: Swap the chocolate chips for other additions like butterscotch chips, dried cranberries or nuts.
This recipe will yield 10 pancakes.
Nutrition
Serving: 1serving | Calories: 514kcal | Carbohydrates: 93g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 42mg | Potassium: 683mg | Fiber: 3g | Sugar: 34g | Vitamin A: 101IU | Vitamin C: 0.3mg | Calcium: 326mg | Iron: 4mg