Luke’s Favorite Chocolate Chip Pancakes

Happy New Year! This is my youngest son’s favorite weekend or lazy non-school day breakfast. We make it together and have been experimenting with the right amount of sweetness. I have been replacing white or refined sugars in most of my recipes with less processed sugars. Adding a small amount of honey to the pancake batter instead of granulated sugar gives it the perfect amount of sweetness and a little extra added moisture. I also make half with semi-sweet chocolate chips and the other half plain, for the purists in the family who enjoy their pancakes with butter and warm maple syrup.

Luke's Favorite Chocolate Chip Pancakes

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Prep Time 5 mins

Cook Time 10 mins

Course Breakfast

Servings 4

Calories 331 kcal

Ingredients

  

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• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 tbs honey
• 1 1/4 cups whole milk
• 1 lg egg, lightly beaten
• 3 tbs unsalted butter, melted
• 1 tsp pure vanilla extract
• 1/4 cup Optional: semi-sweet chocolate chips, regular or mini.

Instructions

 

• In a large bowl, sift together the flour, baking powder and salt. If you do not have a sifter or fine mesh strainer, lightly whisking the flour mixture works will aerate it resulting in light and fluffy pancakes. Set aside.
• In a smaller bowl or large measuring cup, combine the honey, milk, egg, butter and vanilla extract.
• Make a well in the center of the flour mixture and pour in the liquid mixture.
• Stir until combined. It is okay for there to be some small lumps. These will dissolve during the cooking process.
• Heat a lightly oiled pan or griddle over medium-high heat. Pour or scoop the batter into the pan using approximately 1/4 cup for each pancake. If you are using chocolate chips, add them to the batter before pouring into the pan. If they are added to the top of the pancakes, they will burn when the pancakes are flipped.
• Flip the pancakes when bubbles start to form on the top. You may need to turn down the heat to medium or medium-low if they are too brown. Cook for a few more minutes until lightly browned on both sides.

Notes

Recipe Notes

Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.

To reheat: If refrigerated, place between moist paper towels on a microwave safe dish and heat on high for a few seconds, until warm.  Heat a little longer if frozen.

Nutrition

Calories: 331kcal

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