Time 20m Yield 30 Number Of Ingredients 7 Steps:

Sift flour, sugar, and cocoa powder together in a mixing bowl and stir until blended. Place butter in a microwave-safe bowl and heat in the microwave until just melted, about 30 seconds. Add milk and return to the microwave until just warmed but not steaming hot, about 30 seconds more. Beat with a fork to blend butter and milk. Add 1 egg at a time and mix until well blended. Add to the bowl with the flour mixture and mix well. Fold in chocolate chips. Heat a nonstick skillet over medium heat. Pour tablespoons of batter into the skillet and spread evenly. Cook for about 1 minute, watching carefully to prevent burning. Flip and cook until lightly browned, about 1 minute more. Serve hot.

Time 20m Yield 48 mini pancakes, 12 serving(s) Number Of Ingredients 6 Steps:

Preheat lightly greased skillet or griddle to medium heat. NOTE: My mother always uses regluar canola non-stick spray, but I use olive oil non-stick spray, and the pancakes come out lighter and fluffier.. In large bowl, combine flour and sugar. Add milk, oil and egg and mix with wire whisk until well combined. Stir in chocolate chips. Pour onto hot surface by tablespoonfuls and cook until golden brown on both sides. (Watch for top surface to get very bubbly before flipping first time.). Enjoy!

Time 30m Yield 4 Number Of Ingredients 8 Steps:

Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter. Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

Time 30m Yield 4 servings. Number Of Ingredients 11 Steps:

In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Coat a griddle with cooking spray; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop. Turn; cook until second side is lightly browned. If desired, dust with powdered sugar and serve with whipped cream.

More about “mini chocolate chip pancakes recipes”

Yield Makes 12 pancakes (3 to 4 servings) Number Of Ingredients 15 Steps:

  1. Sift together flour, sugar, baking powder, baking soda, and salt into a bowl.
  2. Whisk together buttermilk, egg, butter, extracts, and food coloring (if using) in a small bowl. Add to dry ingredients and stir until incorporated. Stir in chocolate chips.
  3. Heat a large nonstick skillet or griddle over medium heat. Add 1/2 tablespoon butter; it should sizzle and melt almost immediately. Ladle 1/4 cup of pancake batter into skillet for each pancake, taking care not to let the pancakes run together. Cook for 1 to 2 minutes, until bottom is golden brown and edges begin to bubble, then carefully flip and cook for 1 to 2 minutes more. Transfer to plates. Repeat with remaining batter.
  4. Serve warm with whipped cream, vanilla ice cream, hot fudge sauce, and more chocolate chips, if desired. Pancakes Inspired by Ice Creams •Candy Cane Pancakes: Replace mint extract with peppermint extract. Add 1/4 cup finely chopped candy canes along with or in place of chocolate chips. Use red food coloring instead of green. •Almond Chip Pancakes: Replace mint extract with almond extract. Add 1/4 cup chopped almonds to batter. Omit food coloring. •Plain Old Chocolate Chip Pancakes: Omit mint extract and increase vanilla extract to 1 teaspoon; omit food coloring.