We love pancakes at our house! However, I don’t really love the sugar-high and sticky mess which comes along with drenching them in syrup (which my children enjoy doing!). So I found them if we sprinkled in some chocolate chips, the mess and sugar was reduced because the chocolate chips eliminate the need for syrup!
Here’s our family favorite recipe which we’ve made time and again. It was originally tweaked from the Better Homes and Gardens cookbook.
Whole-Wheat Chocolate Chip Pancakes
- 2 cups whole-wheat flour (we use freshly-ground flour)
- 2 tablespoons turbinado (or sugar)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 beaten eggs
- 2 cups milk, buttermilk or sour milk*
- 4 tablespoons melted butter (you can also use oil or coconut oil, but we prefer butter)
- 1/3 cup chocolate chips
Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl.
Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened.
Cook on a greased pancake griddle. Serve immediately or cool and freeze.
To freeze: Lay cooked and cooled pancakes on a baking sheet and stick in the freezer for 30 minutes to an hour (until frozen). Remove from pan and place in airtight freezer bags or containers.
To thaw: Take desired number of pancakes out of freezer bags and heat one to two at a time in the microwave for one to two minutes. Or, place on a baking sheet and cook in a 350-degree oven for 15 to 20 minutes until heated through. Serve immediately.
Makes around 10 regular-sized pancakes. I usually double or quadruple the recipe when I make it for the freezer.
*I freeze milk that I find marked down at the store or milk which is almost souring and then we just thaw it in the refrigerator or in a sink full of warm water and use it in pancakes.