Chocolate Chip Pancakes
The ultimate comfort food, these fluffy Chocolate Chip Pancakes are perfect for any breakfast craving. With a delightful blend of spices and melty chocolate chips, this easy recipe will have you reaching for seconds. Make them today and transform your morning routine!
Equipment
- Wooden Spoon
- Mixing Bowl
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
Ingredients
- 1/2 cup Whole Wheat Flour
- 1/2 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 cup Unsweetened Applesauce
- 1 cup Unsweetened Almond Milk
- 3 large Eggs
- 2 teaspoons Grapeseed Oil
- 1/2 teaspoon Vanilla
- 1/2 cup Mini Chocolate Chips
- 1 cup Blueberries
- 1/4 cup Goji Berries
Instructions
- In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Mix well until everything is evenly distributed, creating a fragrant blend that excites your senses.
- In a separate medium bowl, whisk together the unsweetened applesauce, almond milk, eggs, grapeseed oil, and vanilla. This mixture should be smooth and creamy, with a lovely golden hue.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix. Lumps are okay; they will disappear during cooking. You’ll notice the batter is thick and slightly textured.
- Fold in the mini chocolate chips and let the batter rest for about 5 minutes. This allows the ingredients to meld, resulting in a fluffier pancake.
- While the batter rests, spray a large skillet with cooking spray and heat it over medium heat. You want the skillet hot enough that a drop of water sizzles when added.
- Using a 1/4 cup measuring cup, pour the batter onto the skillet. Leave space between each pancake as they will spread slightly. Watch for bubbles forming in the batter’s surface—this is a good sign they’re ready to flip!
- Cook for 2 to 3 minutes or until the edges appear dry and the surface has bubbles. Flip the pancakes carefully with a spatula, ensuring they remain intact.
- Cook for an additional 2 to 3 minutes on the other side until they reach a beautiful golden brown color. Perfect timing will ensure they’re fluffy and moist on the inside.
- Continue this process until all the batter is used up, creating a delicious stack of pancakes. Serve warm, topped with butter and your choice of blueberries or goji berries.
Notes
To keep leftovers, store in an airtight container in the fridge for up to 3 days. These pancakes freeze beautifully! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Try adding other mix-ins like chopped nuts or dried fruits for variety. Substitute half of the all-purpose flour with oat flour for a different flavor and texture. For a healthier option, consider using mashed banana or unsweetened yogurt to replace some of the liquid.