Chocolate Chip Pancakes with Chocolate Syrup Recipe

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Chocolate Chip Pancakes with Chocolate Syrup Recipe

Read Reviews
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Publisher Photo
These feather-light pancakes dotted with chocolate chips are one of my family's favorite breakfasts. For even more chocolate flavor, I sometimes stir 2 tablespoons baking cocoa into the batter.—Michelle Harbour, Lebanon, Tennessee
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1/4 cup miniature semisweet chocolate chips
  • Chocolate syrup and whipped cream, optional

Directions

In a small bowl, combine the flour, confectioners' sugar, baking powder and salt. IN another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Stir in chocolate chips.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with chocolate syrup and whipped cream if desired. Yield: 8 pancakes.
Originally published as Chocolate Chip Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p148

Nutritional Facts

2 each: 367 calories, 17g fat (10g saturated fat), 87mg cholesterol, 464mg sodium, 48g carbohydrate (22g sugars, 1g fiber), 7g protein.

  • 1 cup all-purpose flour
  • 1/2 cup confectioners' sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 2/3 cup milk
  • 1/4 cup butter, melted
  • 1/4 cup miniature semisweet chocolate chips
  • Chocolate syrup and whipped cream, optional
  1. In a small bowl, combine the flour, confectioners' sugar, baking powder and salt. IN another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Stir in chocolate chips.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with chocolate syrup and whipped cream if desired. Yield: 8 pancakes.
Originally published as Chocolate Chip Pancakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p148

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Reviews forChocolate Chip Pancakes with Chocolate Syrup

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Amanda322 User ID: 7065537 107955
Reviewed Jan. 1, 2013

"Batter is too runny and does not stand up to the chocolate chips! Would definantly need to be altered!"

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