Whole Wheat Chocolate Chip Pancakes
Start your morning on a wholesome and indulgent note with these fluffy Whole Wheat Chocolate Chip Pancakes! Made with nutrient-rich whole wheat flour and a hint of warm cinnamon, these pancakes are a healthier twist on a breakfast classic, yet they don't skimp on decadence thanks to melty pockets of dark chocolate chips in every bite. Greek yogurt adds a creamy tang and boosts the protein, while a touch of maple syrup provides natural sweetness. Perfectly golden and irresistibly tender, these pancakes come together in just 25 minutes, making them an ideal choice for busy mornings or lazy weekend brunches. Serve them hot with a drizzle of syrup, fresh fruit, or extra chocolate chips for a breakfast that feels like a treat but nourishes like a pro.
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.75 cup milk
- 0.25 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 0.5 cup dark chocolate chips
- 1 for greasing the skillet butter or cooking spray
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, combine the milk, Greek yogurt, egg, vanilla extract, and maple syrup. Whisk until smooth and well incorporated.
Slowly pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the dark chocolate chips into the batter, making sure they are evenly distributed.
Heat a large skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly to form an even circle.
Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Flip the pancake with a spatula and cook for an additional 2 minutes, or until golden brown on both sides and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as additional chocolate chips, maple syrup, fresh fruit, or a dollop of whipped cream.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1878 mg | 82% | |
| Total Carbohydrate | 179.7 g | 65% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 73.6 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 461 mg | 35% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
