Are you ready to indulge in a breakfast that’s both delicious and nutritious? These Whole Wheat Chocolate Chip Pancakes are not just your average flapjacks; they’re a delightful twist on a classic favorite, combining the wholesome goodness of whole wheat with the irresistible sweetness of chocolate chips. Perfect for a cozy weekend brunch or a quick weekday breakfast, these pancakes are easy to whip up and will have your family begging for seconds. Get ready to flip your way to pancake perfection with this simple yet scrumptious recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup chocolate chips
Instructions
- Begin by gathering all your ingredients: 1 cup of whole wheat flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, and 1/2 cup of chocolate chips.
- In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, whisk together the milk, large egg, and melted butter until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
- Preheat a non-stick skillet or griddle over medium heat. You can test if it's ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate, the skillet is hot enough.
- Lightly grease the skillet with a little butter or cooking spray to prevent sticking.
- For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface of the pancake and the edges look set, approximately 2-3 minutes.
- Carefully flip the pancake with a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown.
- Remove the pancake from the skillet and keep it warm in a low oven (around 200°F or 90°C) while you repeat the process with the remaining batter.
- Once all pancakes are cooked, serve them warm with your favorite toppings, such as maple syrup, fresh fruit, or additional chocolate chips.
Tips
- Ingredient Prep: Before you start cooking, measure out all your ingredients. This will streamline the process and ensure you don’t miss anything crucial.
- Mixing Technique: When combining the wet and dry ingredients, remember to mix gently. Overmixing can lead to tough pancakes, so a few lumps in the batter are perfectly fine!
- Cooking Temperature: Make sure your skillet is at the right temperature. If it’s too hot, your pancakes may burn on the outside while remaining raw inside. A medium heat is usually ideal.
- Flipping Tips: Wait for bubbles to form on the surface of the pancake before flipping. This indicates that the pancake is ready to be turned, ensuring a fluffy texture.
- Keep Them Warm: If you’re making a large batch, keep the cooked pancakes warm in a low oven (around 200°F or 90°C) while you finish cooking the rest.
- Topping Ideas: Don’t hesitate to get creative with toppings! Try adding fresh fruits, yogurt, or a drizzle of peanut butter alongside maple syrup for an extra flavor kick.
- Storage: If you have leftovers, store them in an airtight container in the fridge. They can be easily reheated in the toaster or microwave for a quick breakfast later in the week.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 10g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 60mg
