Pancakes With Mini Chocolate Chips Recipe

Name: Pancakes With Mini Chocolate Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup heavy whipping cream; 1 tablespoon confectioners' sugar; 1/2 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 3 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1 cup whole milk; 1 cup sour cream; 1/4 cup butter, melted; 1/2 cup miniature semisweet chocolate chips

Servings: persons

1/2 cup heavy whipping cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup whole milk
1 cup sour cream
1/4 cup butter, melted
1/2 cup miniature semisweet chocolate chips

1
In a small bowl, beat the cream, confectioners' sugar and vanilla until stiff peaks form. Cover and refrigerate until serving.
2
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, milk, sour cream and butter until blended; stir into dry ingredients just until moistened. Fold in chocolate chips.
3
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with whipped cream.
4
Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased
5
, cover with foil and reheat in a preheated 375u00b0 oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup heavy whipping cream, 1 tablespoon confectioners' sugar, 1/2 teaspoon vanilla extract, 1-1/2 cups all-purpose flour, and more.

Yes, Pancakes With Mini Chocolate Chips 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.

That's it — enjoy your meal!

Pancakes With Mini Chocolate Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions