Mexi-Chocolate Pancakes Recipe

Name: Mexi-Chocolate Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 2 tablespoons white flour; 2 teaspoons cinnamon; 3 teaspoons baking powder; 1 teaspoon kosher salt; 2 tablespoons honey; 3 tablespoons unsalted butter (Melted); 3 eggs; 1 cup milk; ½ cup semisweet mini chocolate chips

Servings: persons

1 cup whole wheat flour
2 tablespoons white flour
2 teaspoons cinnamon
3 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons honey
3 tablespoons unsalted butter (Melted)
3 eggs
1 cup milk
½ cup semisweet mini chocolate chips

1
In larger bowl mix dry ingredients together, whole wheat flour, white flour, baking powder, cinnamon, & kosher salt.
2
Smaller bowl mix together melted butter, eggs, milk & honey.
3
Add liquids to dry ingredient bowl until moistened.
4
Pour 1/4 cup batter on lightly greased (or non-stick) griddle heated over medium high heat.
5
Sprinkle 1/2 teaspoon of Mini Semi-Sweet Chocolate Chips on uncooked side.
6
When bubbles to rise to the uncooked side of the pancake, they are ready to be flipped.
7
Flip pancakes and cook for a minute or so longer.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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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 whole wheat flour, 2 tablespoons white flour, 2 teaspoons cinnamon, 3 teaspoons baking powder, and more.

Yes, Mexi-Chocolate 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.

Mexi-Chocolate Pancakes

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