Chef Mitchell preparing Chocolate Chip Baked Pancakes
👨‍🍳 Expert Chef

Recipe by Mitchell

🎓 10+ Years Experience ⏰ 1000+ Recipes Created 🍽️ Culinary School Graduate

❤️ My Recipe Story

"I discovered this recipe while experimenting with breakfast ideas for my family. I wanted to create a dish that was both easy to make and deliciously indulgent. After a few trials, I perfected the recipe, and now it has become a favorite for our weekend brunches."

With over a decade in the culinary world, I specialize in American cuisine, particularly breakfast recipes. My passion for cooking began in my grandmother's kitchen, where I learned the value of fresh ingredients and family traditions.

View All Mitchell's Recipes →
Delicious Chocolate Chip Baked Pancakes served on a plate

Why This Chocolate Chip Baked Pancakes Recipe Works

This recipe stands out because it combines the convenience of baked pancakes with the indulgence of chocolate. The batter is easy to prepare, making it a perfect choice for busy mornings or leisurely weekends. Additionally, the baking method ensures even cooking and a fluffy texture that is hard to resist.

The technique of mixing wet and dry ingredients separately before combining them minimizes gluten formation, resulting in tender pancakes. The use of Greek yogurt adds moisture and protein, making each bite rich and satisfying.

💡 Professional Tip

For best results, use room temperature ingredients as they combine more easily, leading to a smoother batter. Consider adding a pinch of cinnamon for an extra layer of flavor.

Frequently Asked Questions

Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to give it a good stir before pouring it into the baking dish. You can also bake the pancakes in advance and reheat them in the oven or microwave when ready to serve.

If you don’t have Greek yogurt, you can use regular yogurt or sour cream as a substitute. You can also use buttermilk, which will add a nice tangy flavor. Just keep in mind that the texture may vary slightly.

The pancakes are done when the top is golden brown and a toothpick inserted into the center comes out clean. If the edges appear dry and the center is set, it's a good indication that they are ready to be removed from the oven.

Yes, you can freeze the baked pancakes. Allow them to cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They will keep in the freezer for up to 2 months. When ready to eat, thaw in the refrigerator and reheat in the oven or microwave.

These pancakes are delicious on their own, but you can elevate your serving by adding whipped cream, fresh berries, or a drizzle of chocolate sauce. A sprinkle of powdered sugar or a side of crispy bacon also makes for a delightful contrast.

Stored in an airtight container, these pancakes can last in the fridge for about 3-4 days. To maintain their fluffy texture, gently reheat them in the oven or toaster before serving.

Absolutely! You can prepare the batter a day in advance or bake the pancakes ahead of time. Just store them properly in the fridge or freezer, and they will be ready to heat and serve when you are.

The best way to reheat these pancakes is in the oven. Preheat the oven to 350°F (175°C), place the pancakes on a baking sheet, and warm them for about 10-15 minutes. You can also use the microwave for quicker reheating, but the oven will keep them fluffier.

Recipe Troubleshooting Guide

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Too Dry

Problem: If your pancakes turn out too dry, it may be due to overmixing the batter or using too much flour.

Solution: To fix this, ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off. Also, mix the batter just until combined to keep the pancakes tender.

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Not Crispy Enough

Problem: Some may find the edges of the pancakes not crispy enough after baking.

Solution: To achieve a crispier texture, consider increasing the oven temperature slightly or baking them for an additional few minutes while watching closely to avoid burning.

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Overcooked

Problem: If the pancakes are overcooked, they might dry out and become tough.

Prevention: To prevent this, check them a few minutes earlier than the recipe suggests. Use a toothpick to test doneness, and remove them from the oven as soon as it comes out clean.

✅

Undercooked Center

Problem: An undercooked center can happen if the batter is too thick or the baking dish is too cold.

Recovery: To recover, cover the dish with aluminum foil and return it to the oven for a few more minutes to ensure the center cooks through without drying the top.

✅

Burnt Exterior

Problem: If the exterior of the pancakes is burnt while the inside remains undercooked, it may be due to high oven temperature or uneven heat distribution.

Prevention: Try reducing the oven temperature and rotating the baking dish halfway through the cooking time for even baking.

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Flavor Balance

Too Sweet: If the pancakes are too sweet, consider reducing the sugar in the batter next time.

Too Salty: If they taste too salty, ensure you measure the salt carefully, as a little goes a long way.

Bland: To fix bland pancakes, enhance the flavor by adding more vanilla extract or a pinch of cinnamon to the batter.

Fresh ingredients for Chocolate Chip Baked Pancakes

Essential Ingredients for Chocolate Chip Baked Pancakes

The key ingredients for these pancakes include all-purpose flour, which provides the structure, and eggs, which help bind everything together. Chocolate chips are essential for that delightful sweetness in every bite. Using Greek yogurt adds moisture and a slight tang, enhancing the overall flavor.

Quality ingredients make a significant difference in the outcome. Use fresh eggs and high-quality chocolate chips for the best flavor. Opt for organic or locally sourced flour if possible, as it contributes to the taste and texture of the pancakes.

Essential Ingredient Notes

  • All-Purpose Flour: Using a good quality all-purpose flour is crucial for the structure of your pancakes. Ensure it is fresh, as old flour can affect the taste and rise of the batter.
  • Chocolate Chips: Choose semi-sweet or dark chocolate chips for a richer flavor. Avoid using low-quality chips that can melt unevenly or leave a waxy taste.
  • Greek Yogurt: Greek yogurt not only contributes to the moisture but also increases the protein content. If you prefer a lighter texture, you can use low-fat options, but full-fat Greek yogurt will give the best results.
Cooking process for Chocolate Chip Baked Pancakes

Step-by-Step Cooking Process

Making Chocolate Chip Baked Pancakes is simple and straightforward. Start by preheating your oven and preparing your ingredients. Mixing the wet and dry ingredients separately ensures a smooth batter, which is essential for fluffy pancakes.

Allowing the batter to rest briefly before baking can help improve the texture. Keep an eye on the baking time to achieve the perfect golden brown top, ensuring that each pancake is cooked through yet moist on the inside.

Key Technique for Perfect Chocolate Chip Baked Pancakes

The most important technique is to mix the dry and wet ingredients separately before combining them. This method minimizes gluten development, preventing tough pancakes. Additionally, folding in the chocolate chips gently at the end helps maintain the light texture of the batter.

Chocolate Chip Baked Pancakes

Prep 15 min
Cook 45 min
Serves 6 servings
Level Easy

📋 Ingredients

Main Ingredients

  • 1 cup butter
    Room temperature
  • 1/2 cup powdered sugar
    For dusting
  • 1/4 cup maple syrup
    For serving
  • Fresh berries
    For serving

For the Sauce

  • 2 cups all-purpose flour
    For pancake batter
  • 1 cup milk
    Whole milk recommended
  • 3 large eggs
    Room temperature
  • 1/4 cup sugar
    Granulated sugar
  • 1 tablespoon baking powder
    Leavening agent
  • 1/2 teaspoon salt
    To enhance flavor
  • 1 teaspoon vanilla extract
    For flavor
  • 1/2 cup chocolate chips
    Semi-sweet preferred

Instructions

  1. Preheat Oven

    Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.

  2. Mix Dry Ingredients

    In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder.

  3. Combine Wet Ingredients

    In another bowl, mix the milk, eggs, melted butter, vanilla extract, and Greek yogurt until smooth.

  4. Combine Mixtures

    Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

  5. Fold in Chocolate Chips

    Gently fold in the chocolate chips until evenly distributed.

  6. Pour into Baking Dish

    Pour the pancake batter into the greased baking dish and spread it evenly.

  7. Bake

    Bake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick comes out clean.

  8. Cool and Serve

    Allow to cool for a few minutes before slicing. Serve warm with maple syrup and fresh berries.

Recipe Notes & Tips

Storage Tips

Store leftover Chocolate Chip Baked Pancakes in an airtight container in the fridge for up to 4 days. For longer storage, freeze them by wrapping tightly and placing in a freezer-safe container.

Serving Suggestions

Serve these baked pancakes warm, drizzled with maple syrup and topped with fresh berries or whipped cream. They also pair beautifully with a side of bacon or sausage for a hearty breakfast.

Recipe Variations

Feel free to customize this recipe by adding nuts, swapping chocolate chips for fruit, or using whole wheat flour for a healthier option. You can also experiment with different spices like cinnamon or nutmeg for added flavor.