Chocolate Chip Cinnamon Pancakes – a delicious recipe with flour, sugar, cinnamon, baking powder, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Combine dry ingredients and mix slightly. Add milk, oil, water, and vanilla. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
2
Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
3
Add 1/4 cup chocolate chips, stir.
4
Return pan to stove and stir butter into batter.
5
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
6
Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
302
kcal
Calories
15
g
Fat
36
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon sugar, 1 teaspoon cinnamon, 2 teaspoon baking powder, and more.
Yes, Chocolate Chip Cinnamon Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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