Whole Wheat Chocolate Chip Pancakes
Healthy Whole Wheat Chocolate Chip Pancakes recipe. The perfect quick and easy breakfast idea.
There is something comforting about a good breakfast. It seems like everyone like one, but are not prepared to wake up early and actually make it.
I guess that's why there are so many all day breakfasts. Now that just sounds like a contradiction. I mean, breakfast by definition is eaten in the morning. But it just tastes so dang good that no one cares, and are prepared to go out at 8PM for some pancakes for dinner.
But why go all the way to a restaurant when you can make pancakes for breakfast, lunch and dinner at the comfort of your own home? Then you can apply my rule of thumb for making pancakes, scones, you name it: throw a handful of chocolate chips in it. You won't regret it.

Whole Wheat Chocolate Chip Pancakes
Healthy Whole Wheat Chocolate Chip Pancakes recipe. The perfect quick and easy breakfast idea.
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Servings: 18 pancakes
Calories: 149kcal
Ingredients
- 1 ¾ cup milk
- ¼ cup white vinegar
- 2 cups whole wheat flour
- 2 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup unsalted butter, melted
- 2 large eggs
- 3 tablespoon brown sugar
- 1 cup chocolate chips
Instructions
- In a medium bowl, combine the milk and the vinegar, and let stand for at least 5 minutes to “sour”
- In a separate bowl, combine flour, baking powder, and salt in a large mixing bowl. Whisk egg and butter into the “soured” milk. Mix in the sugar until fully combined. Pour the flour mixture into the wet ingredients, and whisk it together until the batter is smooth. Fold in the chocolate chips.
- Heat a large skillet over medium heat and spray with cooking spray. Scoop ¼ cup of batter for each pancake, and flip when bubbles are covering the surface of the pancake. Flip and cook the other side until it is golden.
Notes
- For best results, allow the batter to rest for at least 5 minutes before cooking. This allows the flour to hydrate, and will result in fluffier pancakes.
- Storage leftover pancakes in an airtight container in the fridge for up to 4 days.
- To freeze the pancakes, place cooled pancakes in a large freezer bag. Freeze for up to 3 months. When ready to eat, toast them in your toaster.
Nutrition
Calories: 149kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 289mg | Potassium: 124mg | Fiber: 1g | Sugar: 9g | Vitamin A: 148IU | Calcium: 125mg | Iron: 1mg
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I adoooore pancakes, especially chocolate chip ones! I would smear some pb on these babies and be good to go! 🙂
I would eat breakfast for every meal of the day if I could! Love the sound of these pancakes!
Cathleen, this is the perfect breakfast!
Hi Cathleen,
This pancake recipe seems very interesting with graham cracker crumbs in it.
Zoe
This sound terrific, I could go for some right now and it's 4 pm!! 🙂
Lovely! 🙂
Cheers,
Miriam.
This is something I would gladly eat during my Sunday mornings as these are the only mornings I can enjoy a good breakfast!
Healthier but still indulgent 😀
Cheers
CCU
What a tasty looking breakfast!
I have to admit I have had pancakes not at home only once in my life 😀 pancakes is something I really enjoy making and having whenever I want 🙂
Yummy! They look great!
OMG fantastic idea, my son will go craaaaazy for these! Kisses Cathleen
wow, a pancake with any kind of sour aspect is right up my alley! These look delicious.
Pancake perfection!
Graham cracker crumbs! Brilliant!