Chocolate Chip Pancakes
Warm and fluffy, these Chocolate Chip Pancakes are worth waking up for! They are super quick and easy to make and a delicious way to start the morning. Add a drizzle of maple syrup for the perfect breakfast treat!
Servings: 12 pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1/4 cup honey
- 1 3/4 cups buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
Instructions
- In a large bowl combine the flour, baking soda, baking powder and salt.
- In a second bowl, whisk the eggs. Add honey, buttermilk and vanilla, and whisk until smooth.
- Pour this mixture over the flour and whisk until combined. Fold in the chocolate chips.
- Preheat a large non-stick skillet over medium-low heat.
- Spray with cooking oil spray. Add 1/4 cupfuls of batter and cook for 1-2 minutes per side.
Notes
- Storing in the refrigerator: Once your pancakes are completely cool, place them in an airtight container and refrigerate for up to 4 days.
- Freezing: Once cool, transfer to a freezer-safe bag or other container. They will keep fresh for up to about 2 months. Be sure to label the bag with the date!
- To reheat: You can reheat these in the toaster or the microwave! Heat until warmed through and enjoy!
- Dairy-free option: To make it dairy-free, use a dairy-free milk and chocolate chip alternative, like coconut or cashew milk. For the eggs you can either use egg replacement powders, or you have a few options. to replace one egg, you can use either 1/4 mashed bananas, 1/4 cup apple sauce, or 1 tablespoon of ground flaxseed mixed with 1 tablespoon of water.
Nutrition
Serving: 1pancake | Calories: 177kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 35mg | Sodium: 309mg | Potassium: 128mg | Fiber: 1g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 0.03mg | Calcium: 92mg | Iron: 2mg