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pancake stack
Print Recipe

Chocolate Chip Pancakes

Prep Time10 minutes
Cook Time4 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Chocolate Chip Pancakes, Peanut-Free, Tree Nut-Free
Servings: 24 pancakes

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsweetened applesauce*
  • 2 cups milk
  • 2 eggs slightly beatened
  • 1 small banana, mashed (optional)
  • chocolate chips (as many as desired)

Instructions

  • Measure the all-flour, sugar, baking powder and salt and place in a large bowl; Whisk or stir to distribute ingredients evenly.
  • In a smaller bowl, combine the applesauce, milk and eggs. If adding a mashed banana, combine with the wet ingredients. Whisk lightly to beat the eggs.
  • Create a small well in the center of the dry ingredients.
  • Pour the wet ingredients into the center of the large bowl with the dry ingredients. Gently stir. Do not overmix the batter - a few lumps are ok.
  • Let the batter rest while preparing the pancake griddle or pan.
  • If needed, spray the pan or griddle with cooking spray. If using an electric griddle, put the temperature to 250℉ degrees; or place your pan over medium heat.
  • Once the pan is heated, take your pancake batter dispenser and measure out about a quarter cup of batter onto the hot griddle, spreading it slightly into a circle.
  • Drop desired amount of chocolate chips onto each pancake.
  • Cook until bubbles form on the surface, then carefully flip the pancake over to cook the other side until golden brown.

Notes

*applesauce can be omitted – replace with 2 tbsp canola or vegetable oil