Chocolate Chunk Pancakes
Looking for a special Sunday morning pancake? Try these indulgent Chocolate Chunk Pancakes!
This recipe is fail-proof. No more scouring the internet looking for an amazing pancake recipe. This Chocolate Chunk Pancake recipe is seriously just so so so tasty. You can top it with strawberries or a variety of syrups such as plain, maple, or even melted peanut butter that you drizzle over it. There's no wrong way to eat these pancakes, that's for sure!
TIPS AND TRICKS:
- Whisk dry ingredients and wet ingredients separately and then mix together until just combined, you do not want to over-mix the batter.
- Letting the batter sit for about 5 minutes gives time for the gluten to rest, resulting in pancakes that aren’t chewy and are more fluffy.
- You can use any type of chocolate you like in this recipe, from milk, semi-sweet, dark and even mini chocolate chips work wonders.
- Gently spread the batter out when pouring into pan, the batter isn’t super runny so it won’t spread as easily, so you need to spread it out into the shape you desire.
- 2 cup Flour
- 2 tbsp Sugar (granulated)
- 1 tsp Baking soda
- 2 tsp Baking powder
- 1 1/2 cup Milk
- 4 tbsp Butter (melted)
- 1/4 cup Sour cream
- 2 Eggs
- 1/2 tsp Salt
In a large bowl combine flour, sugar, baking powder, baking soda, salt.
Add to your dry ingredients; milk, sour cream, and eggs. Whisk together until just incorporated, taking care not to over mix.
Heat a pan or griddle over medium high heat. Spray with non stick or butter. Spoon batter onto griddle to make 8 pancakes.
When batter forms little bubbles it is ready to flip. Cook for 2-3 minutes on other side until done.