This sour cream-chocolate chip pancake recipe from Lisa Yockelson’s ChocolateChocolate Cookbook produces phenomenally rich, sweet, and decadent pancakes. To be fair, they really should be considered dessert. But since pancakes are a breakfast food, we get a pass eating them for breakfast.
Thankfully it makes a large batch. Everyone will be back for seconds. I like to serve them with some nice and salty sausage patties.
Just in case you decide to go on a pancake making frenzy, here are some more awesome Pancake Recipes:
Sour Cream Mini Chip Pancakes
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- large pinch of salt
- 1/4 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 6 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups sour cream
- 2/3 cup light cream, or more as needed
- 1 1/4 teaspoons vanilla extract
- 3/4 cup miniature semi-sweet chocolate chips
- unsalted butter for griddle
- Confectioners’ sugar for sprinkling
- Maple syrup
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In a medium bowl, whisk together eggs, egg yolk, melted butter, sour cream, light cream, and vanilla extract.
- Pour wet ingredients over dry ingredients and add chocolate chips. Using a wooden spoon or spatula, stir together just until combines. Batter should be fairly thick. Add additional cream 1 tablespoon at a time if batter is too thick.
- Heat a griddle or large nonstick skillet over medium-high heat. Wipe surface with butter and pour a scant 1/4 of batter onto griddle for each pancake. Cook until bubbles appear on top and flip.
- Cook about 1 additional minute, or until set all the way through.
- To serve, dust with confectioners’ sugar and serve with maple syrup.
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