Chocolate Chip Pancakes with syrup pouring
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Best Homemade Chocolate Chip Pancakes

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The following is a guest post from the mister!

Hi guys! Today I’m going to introduce to you one of my favorite breakfast foods… chocolate chip pancakes! In my opinion, the best breakfast consists of pancakes, an omelet and turkey bacon. Katie and I usually have a field day making omelets. We chop up some onions, green or red peppers, jalapenos and tomatoes, mix them with one of our favorite hot sauces, and let me tell you… the end result is AMAZING! 

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Anyway, this article isn’t about omelets, but If you are interested in our omelet recipe, feel free to comment below and we may decide to do a separate post on that as well. Now, back to the pancakes. I literally took about 3 weeks perfecting this recipe. I’ve never made pancakes before and one morning I randomly had a craving for them. Usually when I want pancakes, I just go to the nearest diner, place my order then proceed to go ham on a couple of those 12-inch pancakes. I mean, those restaurant pancakes are massive. Can someone please explain to me why no one ever makes reasonably sized pancakes at restaurants? I just don’t get it. 

OK, I exaggerated a bit. When I order pancakes, I try to go ham… but usually I’m not very successful. The pancakes are so dang big that my stomach can only make it through one if I expect to be able to eat some eggs and potatoes too. Realizing this, I decided that I was going to spend one weekend morning making my own chocolate chip pancakes so that I could get the exact size that would allow me enough room to also indulge in other breakfast foods. 

Well, I didn’t just spend one morning. I ended up spending a few Sunday mornings because I’m a perfectionist. The first morning I spent an hour and half going through a bunch of YouTube videos that showed all different types of pancake recipes. Yes, the ingredients are basically the same but the measurements are not. So, I watched and watched until I found videos that looked appealing enough to me. I also read the ingredients and compared them with a handful of other recipes. This is when I realized that I wasn’t going to find that one perfect recipe. So, what am I to do? 

Related:
Low-Fat Banana Bread
Blueberry Scones with Lemon Glaze
Healthy Breakfast Tacos in 10 Minutes

I decided to do what I do best… create my own recipe using elements from the ones that I read and watched. I proceeded to spend another 2 hours attempting my very first from-scratch pancakes. Well, they didn’t come out bad but they weren’t great. I wanted them to be fluffy, but not too fluffy. More sweet and less salty. I wanted the vanilla flavor to come through just right. I love vanilla but at the same time, I realized I wasn't the only one who would be eating them. So, I needed the flavor to be present but not overpowering.

The results of my first attempt were promising. I had the correct pancake size down pat. However, the pancakes could be sweeter, could use more vanilla, and needed to be less salty. I made the mistake of not paying attention to the type of butter I was using, which turned out to be salted. This really messed up the salt ratio that I had in mind. So, a word of caution… pay attention to every ingredient you decide to use. 

The following weekend, my second attempt was better. Because I knew how much to pour to get the right size (the pancakes were about 4 inches in diameter), I now only had to focus on the flavor. I tweaked the flavor by doubling the vanilla from 1 teaspoon to 2 teaspoons. I also added 50% more eggs than the first time and used no salt since I still had salted butter. After mixing the batter, I would taste it first to make sure that the flavor was what I was hoping for. I hadn’t done this the first time but I encourage you to do the same if you want to know if your mixture meets your standards. If you are wary of raw eggs, then wait until you cook the first pancake. Cook one at a time until you figure out the desired temperature.

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I like my pancakes nice and golden brown. I don’t like them burned or too lightly cooked. We have a Presto Cool-Touch Foldaway Griddle so we set it to 375 degrees F, let it warm up for 5 minutes, and are always certain that the pancakes won’t burn. If you have one of these griddles as well, then do the same but I still urge you to first try just one pancake to make sure it comes out the way you want. If you don’t have the Presto Cool-Touch Foldaway Griddle then get one. You will thank me later! 

If you prefer yours more browned/burned (hey, I don’t judge), keep them on for a longer time frame. You don’t need to increase the temperature.  

It wasn’t until my third Sunday that I finally got the recipe right. During that time, I also learned how to make banana pancakes. If you are interested in my method for banana pancakes, comment below and I will go ahead and post that one too. The banana ones were amazing by the way! 

Here are some prepping tips you should read before making your first batch. Hopefully after all my hard work you will be able to make the perfect pancakes on just your first try. I took a lot of care to make sure that I included all the important details so that your pancakes come out just as delicious as mine did after my third try. 

Prepping and cooking tips: 

  • Pay attention to the ingredients you are using. Make sure you use unsalted butter if you plan to add salt 
  • Taste the batter if you don’t mind raw eggs. 
  • Always cook one pancake at a time until you master the cooking time of the first few pancakes. You don’t want to cook a handful of them and realize the heat is too high and end up burning them all.
  • If you don’t have a Presto Cool-Touch Foldaway Griddle, get one! They are cheap and cut your cooking time in half because you can make your pancakes and bacon on the griddle while making your omelets on the stove top. They are sold on Amazon and the price is very reasonable; about $40.  

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If you're looking for other breakfast recipes, try my Low-Fat Banana Bread, Blueberry Scones with Lemon Glaze or Healthy Breakfast Tacos in 10 Minutes!

Best Homemade Chocolate Chip Pancakes

Makes about 10 Small pancakes (4 inches in diameter) 

Total Calories: 1,213 (121 calories per pancake) 

INGREDIENTS 

1 cup all-purpose flower (455 Cals)
2 teaspoons  granulated white sugar (32 Cals)
2.5 teaspoons brown sugar (34 Cals)
1.5 teaspoon baking powder (3 Cals)
2 tablespoons of milk chocolate chips (Optional) (35 Cals)
.25 teaspoon salt (0 Cals)
1.5 large egg (78 Cals)
2 teaspoon vanilla extract (12 Cals)
2 tablespoons melted unsalted butter (room temp) (204 Cals)
1/3 cup 2% milk (40 Cals)
2/3 cup half and half (320 Cals)
Optional: Blueberries or other berries for topping

STEPS 

  1. In a large bowl, mix white and brown sugars, baking powder, salt, chocolate chips, and all-purpose flour.
  2. In a separate bowl, combine 2% milk and half and half.
  3. Add 1.5 large eggs (crack the first, whisk and add to mixture; crack the second one, whisk, and pour half into mixture) and whisk until evenly combined.
  4. Add vanilla extract and melted butter and stir well.
  5. Create a hole in the middle of the flour mixture and pour in the liquid mixture. 
  6. Gently stir with fork until fully combined and moist (do not stir vigorously).
  7. Set griddle to 375 degrees F* and give it 3-5 minutes to warm up. 
  8. Flip after you see a good amount of bubbles forming (covering about 50-60% of the pancake) .
  9. Cook other side for about 1-2 minutes or until golden brown (flip to check the color).
  10. Serve with maple syrup and optional berries. 

*Do not make temperature too high. ALWAYS try making one pancake at a time until you are sure that the temperate setting is ideal, then cook in batches. Remember, it is less frustrating to only burn one or two during temperature testing than burning half of your pancakes! 

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