My kids have been asking for chocolate chip pancakes for awhile now. They really wanted them for breakfast but I had an early morning appointment to get to so I promised them a “breakfast for lunch” day. They were so excited! I used the base recipe I found in a Cooking Light magazine and adapted it a bit. The pancakes were extremely easy to make and tasted so fantastic. When I asked the kids to rate the pancakes between 1-10 they both said a million. I was also told that I was the coolest mom around.
- 1/2 cup of whole wheat flour
- 1/2 cup of flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup fat free vanilla yogurt
- 2 tbsp butter, melted
- 1/2 tsp vanilla
- 2 large eggs
- Chocolate chips (I used semi sweet)
Lightly spoon the flours into a dry measuring cup; level with a knife. Combine the flours and next 4 ingredients (through salt) in a large bowl, stirring well to combine. Combine yogurt and next 3 ingredients (through eggs) in a small bowl; add to flour mixture, stirring until smooth.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Top each pancake with chocolate chips. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 more minutes or until bottoms are lightly browned. Served slathered in butter and topped with maple syrup. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net