Light and fluffy is exactly the kind of Chocolate Pancakes worth waking up for! Made with basic pantry staples and gooey chocolate chips, one bite and you think you're still dreaming!
Add the dry ingredients to the wet ingredients and mix just until no large dry lumps remain– be careful not to overmix for the pancakes will not be as fluffy.
Add the chocolate chips and gently stir them in.
½ cup chocolate chips
Heat a large non-stick skillet or griddle over medium heat.
Grease the pan with butter or non-stick cooking spray
Pour ¼ cup of the batter onto the pan.
Cook for 2 minutes on the first side or until the pancake begins to bubble.
Then flip the pancake and cook for an addition 1-2 minutes until cooked through.
Keep pancakes warm in the oven set at under 200° F for under 30 minutes.
Top with fresh strawberries, raspberries, blueberries, chocolate chips, and/or whipped cream.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Freeze for up to 2 months in a freezer friendly bag.Measure the flour using the spoon and level with a knife method so the pancakes are dry.Use gluten free on-to-one flour or oat flour for gluten free pancakes.Use milk of choice or non-dairy milk like almond milk, soy milk or oat milk.Substitute canola oil for the butter.Use natural unsweetened cocoa powder or Dutch process cocoa powder.For lower calorie pancakes, use unsweetened applesauce for the butter.