Sour Cream Mini Chip Pancakes are rich, sweet, and decadent pancakes with just the right amount of chocolate.
Course Breakfast
Cuisine American
Keyword pancakes
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Servings 5
Ingredients
1 3/4cupsplus 2 tablespoons all-purpose flour
3/4teaspoonbaking powder
1/2teaspoonbaking soda
large pinch of salt
1/4cupgranulated sugar
2large eggs
1large egg yolk
6tablespoonsunsalted butter,melted and cooled
1 1/2cupssour cream
2/3cuplight cream,or more as needed
1 1/4teaspoonsvanilla extract
3/4cupminiature semi-sweet chocolate chips
unsalted butter for griddle
Confectioners’ sugar for sprinkling
Maple syrup
Instructions
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 combined. 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.