This recipe provides instructions for making Yogurt and Chocolate Chip Pancakes, a delightful twist on classic pancakes that incorporates yogurt into the batter for added moisture, tenderness, and a subtle tang. The inclusion of chocolate chips adds bursts of sweet, melty chocolate throughout the fluffy pancakes. The yogurt reacts with the leavening agent (typically baking powder) to create a light and airy texture. The batter also includes standard pancake ingredients like eggs, sugar for sweetness, flour for structure, and a touch of vanilla extract for flavor. These pancakes are cooked on a hot, lightly greased griddle or skillet until golden brown and cooked through. The combination of the slightly tangy yogurt, the sweet chocolate chips, and the fluffy texture makes these pancakes a delicious and satisfying breakfast or brunch option. They are perfect served warm with your favorite toppings, such as maple syrup, fresh fruit, or extra chocolate chips. The image shows two stages of cooking these pancakes. The top image shows pancake batter being poured into a hot skillet, with visible chocolate chips already present in the uncooked batter. Several other partially cooked pancakes with chocolate chips are also in the skillet. The bottom image shows a stack of golden-brown, cooked pancakes studded with melted chocolate chips on a blue and white patterned plate. Text below indicates “Yogurt and Chocolate Chip Pancakes” and lists “1 egg” and “3 tablespoons of sugar (45 g)” under the ingredients.
The base of these pancakes is all-purpose flour, providing structure.
Yogurt is a key ingredient, adding moisture, tenderness, a slight tang, and helping to activate the leavening agent. Plain or vanilla yogurt works well.
Eggs provide binding, richness, and contribute to the light texture of the pancakes.
Sugar adds sweetness and helps with browning.
Baking powder is the leavening agent, creating the light and fluffy texture by producing carbon dioxide gas.
Salt balances the sweetness and enhances the other flavors.
Vanilla extract adds a warm and aromatic flavor.
Mini chocolate chips are incorporated into the batter, adding bursts of sweet, melty chocolate throughout the pancakes.
Melted butter or oil is often added to the batter for moisture and flavor, and also used to grease the griddle for cooking.
The preparation involves whisking together the dry ingredients (flour, baking powder, salt, sugar). In a separate bowl, the wet ingredients (egg, yogurt, melted butter or oil, vanilla extract) are combined. The wet ingredients are then gently folded into the dry ingredients until just combined. The chocolate chips are then gently folded into the batter. It’s important not to overmix. The batter is then spooned onto a hot, lightly greased griddle or skillet and cooked until bubbles appear on the surface and the edges are set. The pancakes are flipped and cooked on the other side until golden brown and cooked through.
Yogurt and Chocolate Chip Pancakes are best enjoyed warm, right off the griddle, often topped with butter and maple syrup, or extra chocolate chips and fruit.
The texture is light, airy, and fluffy, with a tender crumb and pockets of melted chocolate chips.
The flavor is a delightful combination of slightly tangy from the yogurt, sweet from the sugar and chocolate chips, and a hint of vanilla.
Yogurt and Chocolate Chip Pancakes are fluffy breakfast cakes made with yogurt for moisture and tenderness, studded with sweet chocolate chips.
The preparation involves combining dry and wet ingredients separately, gently folding them together with chocolate chips, and cooking spoonfuls of the batter on a hot, greased griddle until golden brown and cooked through.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons granulated sugar (45 g)
- 1 large egg
- 1 cup plain or vanilla yogurt
- ¼ cup milk
- 2 tablespoons unsalted butter, melted and slightly cooled (or vegetable oil)
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- Butter or oil, for greasing the griddle
Equipment:
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Liquid measuring cup
- Spatula
- Griddle or large skillet
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until well combined. This ensures the leavening agent is evenly distributed.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the egg, yogurt, milk, melted butter (or oil), and vanilla extract until just combined.
- Combine Wet and Dry Ingredients (Gentle Mixing is Key!): Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula or spoon until just combined. The batter should still be slightly lumpy. Overmixing will develop the gluten in the flour, resulting in tougher pancakes. A few small lumps are perfectly fine.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips into the batter until they are evenly distributed.
- Heat the Griddle: Heat a lightly greased griddle or large skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly. You can use butter, oil, or cooking spray to grease the surface. Be careful not to overheat.
- Cook the Pancakes: Pour ¼ cup of batter per pancake onto the hot griddle, leaving some space between each pancake. Cook for 2-4 minutes on the first side, or until bubbles appear on the surface and the edges look set.
- Flip and Cook the Other Side: Carefully flip the pancakes with a spatula and cook for another 1-3 minutes on the other side, or until golden brown and cooked through. Gently press the center of a pancake; it should spring back lightly when done.
- Keep Warm (Optional): If you are making a large batch, you can keep the cooked pancakes warm in a single layer on a wire rack in a preheated oven at a low temperature (around 200°F or 95°C).
- Serve: Serve the Yogurt and Chocolate Chip Pancakes immediately while they are warm. They are delicious topped with butter, maple syrup, fresh fruit, extra chocolate chips, or any of your favorite pancake toppings.
Tips for Fluffy Yogurt Pancakes:
- Don’t Overmix: Just like regular pancakes, avoid overmixing the batter to keep them light and fluffy.
- Yogurt Consistency: You can use different types of yogurt, but ensure it’s smooth. Greek yogurt will result in thicker and tangier pancakes.
- Temperature of Ingredients: Using room temperature eggs can help the batter come together more smoothly.
- Adjust Milk: If your batter seems too thick, add a tablespoon or two more of milk until it reaches a pourable consistency.
- Chocolate Chip Variations: You can use regular-sized chocolate chips or even chopped chocolate, but mini chips distribute best.
Enjoy your delicious Yogurt and Chocolate Chip Pancakes!