Chocolate Chip Pancakes

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Lacticello Pancake fruits and Melty chocolate chips create the best breakfast. A pile of these chocolate bellies with chocolate chips will surely make anyone about anyone’s face!

Pile of pancakes with chocolate chips seasoned with a butter pat on a white plate.

My family loves when I make pancakes on a weekend morning.

Whether it’s simple bisquick pancakes or pancakes, pumpkin pancakes in autumn or gingerbread pancake In winter, they never complain when the pancakes are in the menu.

But probably won’t surprise you to learn that my girls have a type of pancake recipe that love the best: chocolate pancakes!

The syrup is poured on a pile of chocolate pancakes.

Addition of pancake chocolate chips

There is nothing better than a large pile of lactic pancake on Saturday morning.

Unless it’s a pile of chocolate pancake, that is!

Launching some chocolate chips in your favorite pancake recipe is one of the easiest ways to make a typical weekend breakfast even more special.

When I add pancake chocolate chips, I always like to use mini drops of chocolate.

Mini drops of chocolate tend to disperse better through some baking products, such as chocolate cheesecake or bundt cake with chocolate chips. So it makes sense that they work better even in pancakes!

You can totally use the chocolate chips of regular size if that’s all you have at hand. Keep in mind that they are not always distributed!

Forks raising a bite of chocolate pancakes.

How to prepare chocolate pancakes

You can add chocolate chips to one of your favorite pancake recipes. But I love this particular recipe: lacticello in the recipe makes pancakes soft and tender, and the melty chocolate chips make them more delicious.

If you are a beginner for the pancake, don’t worry. They are easy to make and I am certainly a favorite in the family.

Ingredients you need

To prepare my recipe for chocolate pancake, you will need:

2 cups of flour for all uses
2 tablespoons of granulated sugar
1 teaspoon of dust
1 teaspoon of sodium bicarbonate
¼ teaspoon of salt
2 beaten eggs
1 1/2 cups of lacticello
1 tablespoon of pure vanilla extract or vanilla pasta
4 tablespoons of unwary unwanted butter
1 cup of mini drops of chocolate

Ingredients for chocolate pancake arranged on a work surface.

Before starting, make sure you know how to correctly measure the flour. This will help your pancakes go out perfectly every time.

Lacticello is an important part of this recipe. The addition of lacticello instead of normal milk makes pancakes softer and helps keep them tender.

If you forget to buy the dairy at the shop, don’t stress yourself. You can create a simple replacement of the dairy that will work great in this recipe!

You can even use that replacement make -up with non -burning milk if you need these pancakes to be free from milk. (Make sure to exchange the butter with vegan butter and use chocolate chips without milk.)

Make these pancakes

First of all, beat the dry ingredients together in a large bowl: flour, sugar, yeast, baking soda and salt.

The dry ingredients for fritters with chocolate chips slammed into a white bowl.

Now take a separate bowl or a large cup of measurement and beat the eggs, lacticello and vanilla together. Keep it on the butter: we will add it later.

Add the wet ingredients to the dry ingredients and whip until they are combined. Okay if there are some lumps.

Pastella of pancake batter resting in a white bowl.

Put the pastella for pancake aside to rest for 5-10 minutes while preheating a pan or a plate over medium heat.

The melted butter is added to the pancake batter.

Once the plate is hot and the pancake batter has rested, beat the melted butter in the batter until it is combined, then fold the chocolate chips.

Rub a little butter on the surface of the pan or plate, then use a paper napkin to distribute it evenly and remove the excess. Use a 1/3 cup measurement cup to add the batter to the cooking surface.

Three pancakes with chocolate chips that cook in a pan.

Recipe advice

Make sure not to overload the pan or it will take more time to cook and make it more difficult to turn them upside down.

Cook the pancakes over medium heat until the bubbles form on the upper side of the pancakes. Endless and cook for another 1-2 minutes, until the chocolate chips are melty and pancakes are golden on both sides.

Repeat with the remaining pancake batter. Serve hot pancakes with butter, syrup or whipped cream.

Suggestions for storage and freezing

If you have left -handed chocolate chips, you can keep them in the refrigerator or freezer to enjoy later.

Leave the pancakes completely cool, then put them in an air sealing zip bag or in an airtight container. You can keep them in the refrigerator for a maximum of 3 days.

To freeze chocolate pancakes, make sure they are completely fresh, then put them on a pan. Put the pan in the freezer for about an hour to freeze solid pancakes.

Now get the frozen pancakes into a freezer bag with zip-top and keep them in the freezer for a maximum of 3 months.

Pillates of pancakes with chocolate chips with butter and syrup.

Pancake heating

When you are ready to heat the remaining chocolate pancakes, there are some methods you can use:

Microwave: Place the pancakes in a single layer and microwave for everywhere from 45-60 seconds, depending on the microwave.
Oven: If you are warming a lot of pancakes, put the pancakes on a pan and cover the pan with a sheet. Cook at 350 until I’m heated.
Toaster or toaster. Pop 1 or 2 pancakes in the toaster or toaster. You will probably want to use a medium-low setting for this, depending on the toaster. Your toast can also have an environment for heating frozen food; In this case, I highly recommend using it!

Two white plates full of chocolate pancake batteries.

In a large bowl, beat the flour, sugar, baking powder, baking soda and salt together.
In a separate bowl or a large cup of measurement, beat the eggs, lacticello and vanilla together. Add to dry ingredients and whip until they barely combine – don’t worry if there are some lumps. Leave the batter to rest for 5-10 minutes while preheating the pan or plate.
Heat a large pan or a plate over medium heat. Once the cooking surface is hot and the pancake batter is rested, add the melted butter to the batter, slamming until it is just combined. Fold the chocolate chips.
Rub a little butter on the hot cooking surface; Use a paper napkin to uniformly cover the surface and remove excess butter. Use a ⅓ cup size to add the batter to the pan or plate: make sure not to overload.
Leave the pancakes over medium heat until the bubbles begin to form and burst on the upper side of the pancakes. Endovolgi and cook for another 1-2 minutes, until we brown on both sides. Repeat with the remaining pancake batter.
Serve hot.

I prefer to use mini chocolate chips when they prepare pancakes because they disperse better during the batter. If you use regular chocolate chips, you may want to increase the quantity up to 1 ⅓ cups.

Service: 2pancake, Calories: 674Kcal, Carbohydrates: 90G, Protein: 14G, Fat: 28G, Saturated fat: 16G, Polynsaturo fat: 1G, Monolysatuine fat: 5G, Trans fat: 1G, Cholesterol: 129mg, Sodium: 684mg, Potassium: 227mg, Fiber: 3G, Sugar: 39G, Vitamin A: 719Iu, Vitamin C: 0.3mg, Soccer: 240mg, Iron: 4mg

Nutritional information is calculated automatically, so they should be used only as approximation.