Has it seriously been almost 10 months since we’ve last had a pancake recipe around here?! That’s entirely WAY too long! My sincerest apologies. Since I often eat sweeter breakfasts during the week, I tend to make more savory breakfasts and brunches during the weekend. (Have you tried this super simple sausage hash brown breakfast casserole yet?!). SO GOOD. I actually just made it again this weekend for guests, and everyone loved it. Anyways, I daresay sometimes I forget about pancakes! That doesn’t mean I have any less love for them…I just tend to associate pancakes with weekend mornings and there are far too few weekend mornings…am I right?!
You may or may not remember these blueberry pancakes. These chocolate chip pancakes are based on that recipe. I mean, why change what works?! ?♀️ I’m not sure why it took so long for me to try a chocolate chip version…I may be a bit biased towards chocolate, but I definitely like this chocolate chip version better than blueberries. ?
Ingredients and Substitution Ideas
I did change a couple things to the recipe…but they are very minor!
- I omitted the cinnamon, as I’m not always the biggest fan of cinnamon with chocolate.
- Instead of maple syrup, I used honey…but you could use either sweetener for this recipe.
- Chocolate chips instead of blueberries (obviously)
- I’ve also tested this recipe using cottage cheese instead of ricotta…both work great!
I initially used ricotta cheese for these chocolate chip pancakes. But then one day I was craving these stacks of deliciousness again, and there was no ricotta cheese to be found in the fridge (it’s not a food I regularly buy). However, I do buy cottage cheese fairy regularly…so I decided to test the recipe using cottage cheese instead, and I’m happy to report it worked great! I didn’t want to risk having chunks of cottage cheese in my pancakes (lol), so I blended the cottage cheese with the other wet ingredients until smooth to resemble the ricotta cheese. In terms of the final product, there any noticeable difference between the ricotta and cottage cheese versions! Since this recipe doesn’t have any added oil, I would recommend using full-fat ricotta or cottage cheese for the best flavor and texture.
Serving Suggestions
I personally love eating these topped with peanut butter…the chocolate and peanut butter combination is just so good! However, you could always go the classic route with butter and maple syrup as shown in these photos. Fresh berries and whipped cream sounds delicious too.
Look how thick and fluffy these are!! If you try this recipe, be sure to let me know, whether in the comments or tag me on social media!
- 1 cup white whole wheat flour (or all-purpose)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- 1 cup cottage cheese
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- ⅓ cup mini chocolate chips
- In a large bowl, mix together dry ingredients: flour, baking powder, and salt.
- In a blender or small food processor, blend together the eggs, cottage cheese, milk, vanilla extract, and honey.
- Next, add wet ingredients to flour mixture and fold gently until combined. Stir in chocolate chips.
- Heat skillet/griddle over low-medium heat on stove.
- Finally, measure out ¼ cup batter for pancakes and cook until golden brown on both sides.
- Makes about 10 pancakes total.
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