Saturday, March 5, 2011

Flipping For Chocolate Chip Cookie Pancakes

Leisurely mornings are far and few between at our house. So when these days present themselves, I like to make something special for the family.

Today, started out with Chocolate Chip Cookie Pancakes.  They are like eating a fluffy chocolate chip cookie.  They are ooey gooey, and incredibly delicious.  Serve with a glass of cold milk.  What a way to start the day.

Chocolate Chip Cookie Pancakes


  • 1-cup all-purpose flour
  • 1/2-teaspoon baking powder
  • 1/4-teaspoon baking soda
  • 1 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 tablespoons  slightly melted butter
  • ¼ cup packed brown sugar
  • 1 cup milk
  • 1 egg beaten
  • 1/2-teaspoon vanilla extract
  • ½ c semi-sweet chocolate chips
  • ½ cup coarsely chopped pecans


  1.  Put the flour, baking powder, baking soda, cinnamon,brown sugar, and salt  in a medium mixing bowl.  Whisk together and set aside. 
  2. Melt butter and set aside for later use.
  3. In a medium mixing bowl add the milk, egg, vanilla extract, and butter. Stir together until smooth.
  4. Add the wet ingredients to the dry ingredients.
  5. Stir until well combined.
  6. Fold in chocolate chips and nuts.
  7. Heat a frying pan over medium-low heat or an electric griddle to 350 degrees. To test if the skillet is hot enough, sprinkle a few drops of water on the pan surface. If the water “dances” on the surface the skillet is ready. Lightly grease the skillet and wipe off any excess with a paper towel.
  8. Gently drop one ladle of batter mixture onto the skillet. When bubbles begin to form and the edges of the pancake are golden, flip and cook another 2 minutes or until pancake is set. Serve immediately with syrup.

    • Makes approximately eight 4-inch pancakes. 

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