Chocolate Chip Pancakes

Warm, fluffy, and chocolatey, these Chocolate Chip Pancakes are worth waking up for! Super easy, fast and inexpensive, pancakes are a perfect way to start the morning.

Everyone loves pancakes especially classics like Grandma’s Perfect Fluffy Pancakes or The Best Buttermilk Pancakes. Adding chocolate to an already super yummy breakfast staple is a MUST!

Chocolate Chip Pancake Recipe

This combines the two best things that make mornings worth getting out of bed for. Carbs and chocolate. These stick to your ribs pancakes have just enough chocolate to make them a treat without being overpowering. It’s a win win. Kids will eat them up, (adults too) and parents don’t have to feel guilty about it. I like to pair with something a bit savory like bacon, eggs or sausage to balance the sweet.

Top these with your favorite toppings, we have some ideas listed below or just some butter. They are so good you don’t need too much. These will turn an ordinary day into a special occasion just because. Stirring the chocolate chips into the batter keeps them from burning yet allows them to get melty and sweet. You are going to love these!

Pancake Ingredients

Simple ingredients for a quick morning meal! Pantry staples that will help make these pancakes come together easily.

• Egg: Use extra large eggs
• Oil: Canola oil gives you the fat you need without the flavor other oils can add.
• Milk: Feel free to substitute with buttermilk if you wish
• Vanilla: Adds a touch sweetness
• Flour: All purpose, unbleached are both good.
• Salt: Balances the sweet.
• Sugar: Adds just enough of sweetness but too much.
• Baking Powder:This is your rising agent for fluffy pancakes.
• Chocolate Chips: The star of the recipe

How to Make Chocolate Chip Pancakes

Mix it up and you are good to go! These are light and fluffy pancakes that are a family favorite!

1. Wet: In a medium bowl whisk the egg, oil, milk, and vanilla together.
2. Dry: In a separate bowl combine the flour, salt, sugar and baking powder.
3. Mix: Fold the dry into the wet and mix just till combined. Gently mix in the chocolate chips
4. Cook: Grease a skillet preheated on medium, spoon the batter into the skillet, once bubbles form on top, flip them and cook till golden brown.

Tips and Variations For The Best Chocolate Chip Pancake

It’s hard to get much better than they already are but here are some ways.

• Rest:  Let your mix rest for about 5 min before cooking. Preheat your skillet during this time to allow the mix to rest.
• Chocolate: You can use any kind of chocolate for these. Try mini chocolate chips, milk, dark, or even white chocolate chips.
• Flour: You can use whole wheat flour for these, use 3/4 cup of whole wheat flour for every 1 cup of reg flour and add 2 more tablespoons of liquid
• Double: Need to cook for a small army or just hungry teenager. This is easy to double, or even triple.
• Freeze: Double or triple the batch and cook all the extras. Once completely cooled store in a freezer safe ziploc bag for quick breakfasts in the morning. Take out your desired amount and heat in the microwave or toaster. A nice way to have pancakes on those busy mornings.
• Syrup: Be sure to heat your syrup so it doesn’t cool off your pancakes.

Toppings for Homemade Pancakes

Besides just eating these plain with a pat of butter, you can really go wild with toppings.

• Strawberries: Chocolate covered strawberries anyone?
• Raspberries: Fresh is best but thawed frozen is still amazing.
• Whip cream: Because everything is better with whip cream
• Syrup: Real Maple Syrup is divine.
• Peanut Butter: Haven’t tried it? It’s so good especially with maple syrup drizzled over the peanut butter.
• Powdered Sugar: A kid favorite.
• Coconut: Chocolate and coconut just go together.
• Jam: Any flavor works.

More Pancake Love’n

Pancakes for breakfast, lunch and dinner, YES please!

• Best Ever German Oven Pancake
• Fluffy Pumpkin Spice Pancakes
• Delicious Cinnamon Roll Pancakes
• Maple Sweet Potato Pancakes
• Best Banana Pancakes

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Chocolate Chip Pancakes

Warm, fluffy, and chocolatey, these Chocolate Chip Pancakes are worth waking up for! Super easy, fast and inexpensive, pancakes are a perfect way to start the morning. 

Course Breakfast

Cuisine American

Keyword chocolate chip pancake recipe, chocolate chip pancakes, pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6 People

Calories 209kcal

Author Alyssa Rivers

Ingredients

• 1 large egg
• 2 Tablespoons oil I used canola oil
• 1 cup milk
• 1 teaspoon vanilla
• 1 cup flour
• 1/4 teaspoon salt
• 2 Tablespoons sugar
• 2 Tablespoons baking powder
• 1/2 cup chocolate chips

Instructions

• In a medium sized bowl whisk together egg, oil, milk and vanilla. In a separate bowl combine flour, salt, sugar and baking powder. Add the dry ingredients into the wet ingredients and combine. Fold in chocolate chips.
• Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/3 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

Nutrition

Calories: 209kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 141mg | Potassium: 491mg | Fiber: 1g | Sugar: 16g | Vitamin A: 144IU | Calcium: 244mg | Iron: 2mg

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How to Make Buttermilk

This Buttermilk is a simple recipe that will be a staple in your recipe book. Learn how to make buttermilk in two easy steps!

When you are in the middle of making The Best Buttermilk Pancakes, Homemade Cornbread or even a Red Velvet Cake, you can breathe easy. Buttermilk will always be there and handy!

Easy Buttermilk Recipe

How to make buttermilk is so simple and so easy, it’s a total game changer. We have all been there, you’re in the middle of a recipe and you realize you don’t have enough of an ingredient. It can be so stressful. Well, when it comes to buttermilk, that will never happen again.

There are times as well when you don’t need much buttermilk and you don’t want to buy a whole carton. This is also perfect for that. You can make just the amount you need. It has a bit of tang taste to it that is ideal in so many recipes. The fact that you can make your own is such a life safer, if only it was this easy with every ingredient!

Only 2 Ingredients!

So simple you will never need to buy it again. Milk and lemon juice or white vinegar will be a MUST on your grocery list!

• Milk: Dairy milk, do not use non-dairy milk.
• Lemon Juice or White Vinegar: Fresh lemon juice and white vinegar are winners, but bottled and cider vinegar will work too.

Making Buttermilk from Scratch

It is all about balance! Make it just the way you love it!

1. Ratio: Use 1 Cup of Milk to 1 teaspoon Lemon juice or vinegar.
2. Sit: Let it sit 5-10 minutes after mixing to let thicken and create that tang flavor.

What Does Buttermilk Do?

One of the main reasons we love buttermilk is its tart flavor and creamy thickness it adds to our favorite recipes. But it is actually essential to baking and cooking. Another important part is it has acid in it.  This acid reacts to baking soda or baking powder causing your muffins, pancakes, and breads to rise. It’s not an ingredient you can just substitute with just anything. That’s why adding lemon juice and vinegar which are acids, works.

Variations

• Yogurt: Mix 3/4 cup plain yogurt with 1/4 cup water or milk to thin.
• Sour cream: Mix 3/4 cup sour cream with 1/4 cup plain water or milk to thin. Use as you would buttermilk.
• Milk: Use whole, 2%, 1% milk according to your desire of fat content.

How to Store Homemade Buttermilk

• Fridge: Homemade Buttermilk will keep as long as store bought would, about 7-10 days.
• Freeze: Crazy as it seems Buttermilk does freeze well. Sealed well last for up to 3 months.

Buttermilk Recipes to Love

• Chocolate Zucchini Cake
• Traditional Soda Bread
• Biscuits
• One Bowl Chocolate Cake
• The Best and Easiest Hush Puppies

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Buttermilk Recipe

This Buttermilk is a simple recipe that will be a staple in your recipe book. Learn how to make buttermilk in two easy steps! 

Cuisine American

Keyword buttermilk, buttermilk recipe, homemade buttermilk, How to make buttermilk

Prep Time 10 minutes

Total Time 10 minutes

Servings 16 Tablespoons

Calories 9kcal

Author Alyssa Rivers

Ingredients

• 1 cup milk
• 1 teaspoon lemon juice or white vinegar

Instructions

• Stir together milk and lemon juice or vinegar.
• Let it sit 5-10 minutes after mixing to let thicken and create that tang flavor.

Nutrition

Calories: 9kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 7mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 17mg

 

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Millionaire Shortbread

Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.

If you adore caramel like I do, you’ll love these bars but you’ll also love these Carmelitas, Salted Caramel Brownie Bites or Homemade Caramels too.

Millionaire Shortbread Recipe

You’ll love biting through the soft and chewy top layers of this slice, then into that crisp, buttery base. It’s rich and indulgent in all the best ways but takes relatively little effort to make. It’s easy too, there’s nothing too technical here.

Ingredients in Millionaire Shortbread

One of the great things about this dessert is the simplicity of the ingredients and how, when they’re combined, they create something that tastes like a million bucks.

• Flour: Just regular all purpose flour
• Sugar: two types in this one – white (I prefer superfine but granulated will work) in the shortbread base and brown in the caramel.
• Butter: Use unsalted so you have control over the amount of salt you’d like to add.
• Salt: I use regular table salt for this and just a ½ teaspoon to balance it but you can easily make this a salted caramel by adding another ½ teaspoon.
• Sweetened Condensed Milk: One tin is all you need and creates a gorgeous creamy flavour in the caramel filling.
• Chocolate: Use a semi-sweet or dark chocolate (50% cocao and above). Milk chocolate will definitely make these too sweet.
• Heavy cream: this is cream with a fat content of at least 35%. It goes with the chocolate to make a gorgeous, thick ganache on top.

How to Make Soft and Chewy Millionaire Shortbread

Here’s the easy steps to homemade millionaire shortbread!

The shortbread

1. Mix it: Beat together the butter and sugar until lightened and creamy. Don’t skimp on this step. Then add the flour and mix just until it starts clumping and you can’t see flour anymore.
2. Bake it: Press the dough into a lined 8 inch square tin very lightly then bake for 25 minutes or until the top is starting to turn golden.

The caramel

1. Cook on the stove: Combine all the ingredients in a saucepan over low-medium heat and stir until everything melts together. Let it come to a light bubble then keep stirring for another 6-7 minutes until thickens and comes away from the side of the pan as you stir (it should also take a few seconds to settle back again).
2. Bake: Pour the caramel over the baked shortbread base, smooth it out with a spatula, then bake again for a further 20 minutes until the top starts to turn golden in patches.

The chocolate ganache

1. Heat the cream: (Once the caramel has cooled for at least an hour) heat the cream, then mix with the chocolate to a smooth ganache.
2. Pour over the top: Pour it over the top of the caramel and place it back in the fridge to set.

Tips and Variations for The Best Millionaire Shortbread

• Shortbread dough: Only beat  the dough until small clumps start forming. You don’t want a ball of dough but rather clumping dough that you can scatter over your tin. Also don’t press it down to firmly in your tin. This way it remains crisp rather than turning hard and doughy once baked.
• Baking the base: You want it to be starting to colour before taking it out of the oven. This also helps to keep it crisp as opposed to firm.
• Salt: Add an extra ½ teaspoon if you want a salted caramel middle.
• Caramel: The caramel will thicken after 6 or so minutes to a point where it will take a good few seconds to settle back again. At this point you add it to the shortbread.
• Chocolate: Make sure the chocolate is very finely chopped so it can easily melt into the cream and use a good eating chocolate (not a baking style chocolate). If it isn’t melting into the cream, zap it in the microwave for 20 seconds on half power, no more, then stir again.

How to Store Millionaire’s Shortbread Dessert

These bars keep well in the fridge for up to a week. Keep them stored in an airtight container, in one layer or with a sheet of baking paper between the layers.

More Amazing Caramel Recipes

• Caramel Chocolate Chip Cookie Bars
• Amazing Salted Caramel Popcorn
• Carmelitas (The Best Cookies Known to Man!)
• Homemade Twix Bars
• Cinnamon Caramel Crumble Bars

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Millionaire Shortbread

Three simple but indulgent layers make this Millionaire Shortbread recipe a winner every time. Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel centre and a rich and thick layer of chocolate ganache.

Course Dessert

Cuisine American

Keyword caramel shortbread, homemade millionaire shortbread, millionaire shortbread

Prep Time 20 minutes

Cook Time 55 minutes

Setting & Cooling Time 3 hours

Total Time 4 hours 15 minutes

Servings 16 bars

Calories 254kcal

Author Marie Roffey

Ingredients

THE SHORTBREAD

• ½ cup unsalted butter, softened (1 stick)
• ¼ cup superfine sugar (1.8oz)
• 1 cup all purpose flour (4.5oz)

THE CARAMEL FILLING

• 1 can sweetened condensed milk
• ½ cup, packed brown sugar
• 3 oz unsalted butter (¾ stick)
• ½ teaspoon salt

GANACHE TOPPING

• 1 and ½ cups finely chopped semi sweet chocolate (7oz)
• ⅓ cup heavy cream

Instructions

FOR THE SHORTBREAD

• Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
• Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
• Add the flour, beating on low just until it starts forming small clumps
• Scatter it into the prepared tin, then press it down lightly so there are no gaps.
• Bake for 25 minutes.

FOR THE CARAMEL FILLING

• Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
• Stir in the salt, then pour the caramel over the shortbread base.
• Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.

FOR THE CHOCOLATE GANACHE

• Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
• In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
• Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
• Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.

Notes

• Don't beat the dough to a ball of dough, you just want it to be starting to clump and so that you can't see streaks of flour anymore.
• Don't press the dough too firmly into the tin as this will make the cooked shortbread firm instead of crisp.
• Add an extra 1/2 teaspoon of salt to the caramel for a salted caramel flavour.

Nutrition

Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 110mg | Potassium: 114mg | Fiber: 1g | Sugar: 24g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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Bacon Wrapped Chestnuts

These Bacon Wrapped Chestnuts are made with sweet chestnuts, that are enveloped in a savory bacon and marinated in a sweet spicy sauce for the perfect flavor combination. These little morsels of bite sized heaven deserve a spot on every party table!

Water Chestnuts are often found in Asian food like Asian Turkey Lettuce Wraps or Easy Moo Goo Gai Pan, adding a bit of crunch and texture. In this recipe they get to be the star of the show!

Bacon Wrapped Water Chestnuts Recipe

The saltiness of the bacon swaddles the crunch of the water chestnuts with a little sweetness from the sauce makes the perfect flavor combination. These are hard to stop eating, so it’s a good thing it’s a big batch. And you can double it!

Ideal for every occasion from New Year’s Eve to tailgating these look so refined but are super simple to make. They take a little time to assemble and put together but it’s worth it when these go flying off the plate. You might want to make more than you think you’ll need. Everyone loves these little appetizers.

Saucy, Sweet, and Savory Chestnut Ingredients

Simple ingredients combine for huge flavor! These bacon chestnuts won’t last long.

• Whole Water Chestnuts: Sweet, nutty and slightly fruity these are a delicate vegetable.
• Bacon: You can use turkey bacon as well
• Brown Sugar: Use light or dark brown sugar for ultimate caramelization
• Sweet Chili sauce: Adds just the perfect heat and spice.
• Mayonnaise: Adds creaminess and depth to the sauce.

Assembling Bacon Water Chestnuts

A little bit time consuming but not hard to do, these are so worth it. They are unexpectedly delicious!

1. Cut: It is best to cut the bacon in half since the chestnuts are smaller and easier to wrap around.
2. Wrap: Simply wrap the bacon around the water chestnuts
3. Mix: In a small bowl mix the brown sugar, sweet chili sauce and mayo together. Pour over the wrapped chestnuts.
4. Marinate: Place in the fridge for at least 2 hours to meld the flavors together.
5. Bake: Bake for 45 min. at 350 degrees. Broil the top for about 5 min at the end to crisp up the bacon.

Tips for The Best Chestnut Appetizer

The combinations of flavor is amazing and the sauce is so savory! 

• Toothpick: To get the toothpicks through the chestnuts use toothpicks with a flat end so you can push it through easily. Pierce the Chestnut as close to the center as possible so they don’t split.
• Split: If the chestnuts do split, rewrap the bacon tighter and try to skewer so both halves are attached.
• Foil: Use foil to line your pan to help with the clean up.
• Bacon: Thinly sliced bacon will cook faster and crisp up nicely. Try to buy bacon with even sliced pieces. For even sweeter flavor use maple flavored bacon.

Can you Make Water Chestnuts Ahead of Time?

• Make ahead of time: Because these marinate anyway you can make these ahead of time and bake right before the occasion.
• Store: Once baked they do keep in the fridge for up to 2 days. Reheat in the oven at 350 for about 10-15 min. Do not Freeze.

 

More Awesome Bacon Recipes

Bacon Wrapped anything is just awesome!

• Bacon Wrapped Asparagus
• Grilled Bacon Wrapped Corn
• Sweet and Savory Bacon Wrapped Shrimp
• Sweet and Spicy Bacon Wrapped Chicken
• Slow Cooker Bacon Wrapped Maple Glazed Pork

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Bacon Wrapped Chestnuts

These Bacon Wrapped Chestnuts are crunchy sweet chestnuts, that are enveloped in a savory bacon and marinated in a sweet spicy sauce for the perfect flavor combination.

Course Appetizer, Side Dish

Cuisine American

Keyword bacon chestnuts, bacon wrapped chestnuts, chestnuts, wrapped chestnuts

Prep Time 15 minutes

Cook Time 45 minutes

Marinate Time 2 hours

Total Time 3 hours

Servings 24 Chestnuts

Calories 92kcal

Author Alyssa Rivers

Ingredients

• 2 cans whole water chestnuts
• 1 pound bacon can use turkey bacon
• 1/4 cup brown sugar
• 1/4 cup sweet chili sauce
• 1/2 cup mayonnaise

Instructions

• Cut the strips of Turkey Bacon in half.  Wrap around the water chestnuts and stick toothpick in center to hold in place.  Place in a 9x13 pan.
• Mix the brown sugar, sweet chili sauce, and mayonnaise together.  Poor the sauce over the bacon wrapped chestnuts.
• Marinate in the fridge for 2 hours.
• Bake at 350 degrees for 45 minutes.  Broil the top for about 5 minutes at the end to crisp the bacon a little.

Notes

Updated on October 13, 2020

Originally Posted on November 20, 2012

Nutrition

Calories: 92kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 114mg | Potassium: 8mg | Fiber: 1g | Sugar: 7g | Vitamin A: 6IU | Calcium: 5mg | Iron: 1mg

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