Chocolate Chip Pancakes
These pancakes are eggless but still turn out fluffy.. The batter comes together with pantry staples you likely have, and the small-batch yield makes three pancakes Semi-sweet chips melt into little pockets of chocolate in every bite, and you’ll go from bowl to plate in about 15
Servings: 1 stack
Cost: $1.54 Recipe
Ingredients
- ⅔ cup all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 2 tablespoons vegetable oil
- ½ cup whole milk
- ½ teaspoon vanilla extract
- ⅓ cup semi-sweet chocolate chips
Instructions
- Whisk together the dry ingredients, the ⅔ cup all purpose flour, 1 tablespoon granulated sugar and 2 teaspoons baking powder.
- Then stir in the 2 tablespoons vegetable oill, ½ cup whole milk, and ½ teaspoon vanilla extract.
- Fold in the ⅓ cup semi-sweet chocolate chips.
- Once your pan is hot, pour a heaping ⅓ cup of the batter into the center of the pan and cook for about 1-3 minutes, or until the bottom is golden in color.
- Then flip and cook for another 1-2 minutes, or until golden on the bottom again. Repeat for the other 2 pancakes.
- Top with your favorite pancake toppings, and enjoy!
Notes
Store any leftovers in an airtight container for up to 3-4 days in the fridge. Otherwise, freeze them. Reheat in the microwave or toaster.
