Mocha Chip Pancakes

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Pancakes are always a big hit in my house. Breakfast, lunch, dinner or any time in between. I just love that it’s perfectly acceptable to eat a pile of cake and call it a meal.

My husband usually makes big breakfasts on the weekends, but occasionally I’ll step in and make something more involved than our usual go-to breakfast staples. So when Stonyfield reached out to me to come up with a pancake recipe to celebrate National Pancake Month, I was excited to get creative with it!

Mocha Chip Pancakes

These chocolatey pancakes are made with a mix of fat free yogurt and milk. I also swapped out half of the white flour for whole wheat. It gives them a nice texture and makes them healthier than your standard pancakes.

But then I went and added espresso.

And cocoa powder.

And chocolate chips.

Mocha Chip Pancakes

Go big or go home.

These pancakes are absolutely wonderful. The bitterness of the espresso pairs so beautifully with the chocolate. The chocolate chips get all nice and melty inside, and topped with a pat of butter and a drizzle of pure maple syrup, breakfast is served!

Mocha Chip Pancakes

Mocha Chip Pancakes
Big Flavors from a Tiny Kitchen – Ashley Covelli

Makes approximately 12 pancakes

2 tablespoons unsalted butter
1 tablespoon raw sugar
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tablespoon Dutch process cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups reduced fat milk, divided
1 tablespoon instant espresso granules
1/2 cup Stonyfield Organic Fat Free Plain Yogurt
1 large egg
1/3 cup semi-sweet chocolate chips

Melt butter in a small bowl. Stir in raw sugar and set aside to cool.

In a large bowl, whisk together flours, cocoa powder, baking powder, baking soda and salt.

Heat 1/2 cup of the milk in the microwave until warm (about 45 seconds – 1 minute). Stir in instant espresso granules until dissolved. Add the remaining 3/4 cup of cold milk to cool down the mixture. Add yogurt and egg and whisk until well combined.

Add the wet ingredients to the dry and whisk until just barely combined – some lumps are perfectly fine, you just don’t want to see streaks of powder here. Add in chocolate chips and stir gently to incorporate. Let stand for 5 minutes.

Preheat griddle to 375°F. Grease griddle with cooking spray. Use an ice cream scoop or small ladle to drop equal portions of batter onto the hot griddle. Cook until pancakes are covered with bubbles that begin to pop, and the edges are darkening slightly. Flip and continue to cook for another 2 minutes.

Big Flavors Rating: 4 Stars

I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

  • Sarah Pantaleo White

    I love how you used the espresso and the plain Stonyfield yogurt. I’m definitely trying these!

    • I love keeping plain yogurt on hand all the time, that way I can add whatever I want without being forced to choose a flavor when I’m buying it. Although I totally keep a stash of different flavors of their Greek cups in the fridge at all times, too 🙂

  • Amy

    Yum, but I think I wouldn’t sleep! And my DH doesn’t like breakfast for dinner. What’s up with that?

    • Nah – it’s not enough espresso to reeeeally wire you. Although I can drink a cappuccino and go right to sleep, so maybe I’m not the best judge of that. As for your DH… I just don’t understand! Is he human?! 😉

  • Christine Pittman

    I love everything about these pancakes. They sound decadent but a bit healthy at the same time.

  • Katie

    Holy moly, those look awesome.

  • Espresso aaaand chocolate?!! Damn girl! I’ll have to make an extra big batch of these for my sons BDay next month (omitting the espresso in his;) extra in mine 😉

  • Thanks, Katie! Miss you guys!!! xoxo

  • Caroline

    These look incredible!!!