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Chocolate Chip Pancakes – Recipe

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Breakfast is definitely the most important meal at the cabin, especially on the weekends! Every Saturday and Sunday at the very least I make a traditional farm-style breakfast; more recently I’ve been experimenting with various baked goods, and much to my husband’s enjoyment have been blessed with wild success. One of those creations is a simple twist on a classic buttermilk pancake recipe that uses a secret ingredient: Greek yogurt! I know, it seems weird. But the savory yogurt adds a delicious creaminess and tang to your everyday pancakes that’s similar to the richness of sour cream cake. Don’t knock it till you try it! Top this treat with a whopping dollop of homemade whipped cream and you’ll enjoy the kind of breakfast that deserves a mid-morning nap.

I used to have an electric nonstick skillet that I loved cooking pancakes on but since we’ve been adding to our collection of cast iron cookware my new favorite is a flat #9 skillet. With just a small lip around the edge it makes flipping a breeze! This particular piece we found at a yard sale (!) and after my husband refinished it with a grinder and seasoned it in the oven it was back to brand new.

Chocolate Chip Pancakes

  • Servings: 4-6
  • Difficulty: easy
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Don't let the name fool you - these pancakes are anything but ordinary! One secret ingredient takes this classic breakfast comfort food to a whole new level. If you don't have any plain Greek yogurt laying around, sour cream can be used in a pinch. Use any kind of chocolate chips you like or have on hand - milk chocolate, dark chocolate, and even white chocolate would all be delicious!


Ingredients

-1 egg -1 c plain greek yogurt (or sour cream) -1/4 c milk -2 tbsp oil or meted butter -1 c all-purpose flour -1 tsp sugar -2 tsp baking powder -1/2 tsp baking soda -1/2 tsp salt -1/2 c chocolate chips

Directions

  1. In a small bowl beat egg together with yogurt, milk, and oil.
  2. In a large bowl mix dry ingredients and add chocolate chips. Toss to coat chocolate.
  3. Make a well in the center of the flour and add in yogurt mixture all at once. Stir until batter is just slightly lumpy.
  4. Grease pan or skillet liberally with butter and heat on low. Using a 1/4c measure or a ladle, spoon batter onto warmed skillet and cook until bubbles set in edges of pancake. Flip and repeat.
  5. To keep warm, set oven to lowest temperature and place cooked pancakes directly on rack. Transfer to plates when ready to serve. Top with whipped cream and syrup, if desired.
  6. Makes 8 count 4″ pancakes.

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