Chocolate Chip Yogurt Pancakes

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Chocolate Chip Yogurt Pancakes

Why You’ll Love This Recipe

These pancakes are a perfect blend of indulgence and nourishment, ideal for any time you’re craving something cozy, comforting, and a little bit chocolatey.

  1. Fluffy & Moist: Greek yogurt creates soft, tender pancakes with a creamy bite.
  2. Protein Boost: The yogurt and egg provide extra staying power, making these more satisfying than your average stack.
  3. Customizable: Toss in bananas, berries, or nuts for endless flavor options.
  4. Kid-Friendly: Chocolate chips make these fun and irresistible for both little ones and grownups.
  5. Quick & Easy: From mixing bowl to plate in under 30 minutes—perfect for busy mornings or slow weekend brunches.

Ingredients

Serves 3–4 | Makes about 12 pancakes

For the Pancakes:

  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup plain Greek yogurt (non-fat or full-fat)
  • 1/2 cup milk (any kind—dairy or plant-based)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 cup semi-sweet chocolate chips (plus extra for topping)

For Serving:

  • Maple syrup
  • Butter
  • Fresh fruit (bananas, strawberries, or blueberries work beautifully)
  • Whipped cream (optional, for extra indulgence)

How to Make Them

Step 1: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 2: Blend the Wet Ingredients

In another bowl, whisk together the Greek yogurt, milk, egg, and vanilla until smooth and creamy.

Step 3: Combine and Add Chocolate Chips

Pour the wet ingredients into the dry and stir gently until just combined. The batter will be thick and slightly lumpy—perfect! Fold in the chocolate chips, saving a few for topping if desired.

Step 4: Cook to Golden Perfection

Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or spray.
Scoop about 1/4 cup of batter for each pancake. Sprinkle a few extra chocolate chips on top.
Cook for 2–3 minutes, or until bubbles form and the edges set. Flip and cook for another 1–2 minutes, until golden brown.

Step 5: Serve Warm and Enjoy

Stack the pancakes and top with your favorites—maple syrup, butter, fruit, whipped cream… or all of the above.

Why This Recipe Works

  • Greek Yogurt Magic: Moisture, creaminess, and a subtle tang make these pancakes stand out.
  • Balanced Sweetness: Just enough sugar to let the chocolate shine without overpowering.
  • Quick Rise: Baking powder ensures a fluffy texture every time.

Variations to Try

  • Banana Bliss: Mix in a mashed ripe banana for natural sweetness.
  • Nutty Crunch: Add 1/4 cup chopped walnuts or pecans for texture.
  • Gluten-Free Swap: Use your favorite 1:1 gluten-free flour blend.
  • Double Chocolate: Stir in 1 tbsp cocoa powder for extra chocolate flavor.
  • Berry Burst: Fold in fresh or frozen blueberries or raspberries for a fruity surprise.

Tips for Success

  • Don’t Overmix: Stop stirring as soon as the batter comes together.
  • Keep Warm: Store finished pancakes in a 200°F (95°C) oven until ready to serve.
  • Storage & Reheat: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a toaster or microwave.

Serving Suggestions

  • Elegant Brunch: Garnish with microgreens, edible flowers, or citrus zest for a beautiful presentation.
  • Hearty Breakfast: Pair with scrambled eggs or roasted veggies for balance.
  • Sweet Platter: Serve with other breakfast favorites like muffins, fruit salad, or yogurt parfaits.

Final Thoughts

These Chocolate Chip Yogurt Pancakes are everything a great breakfast should be—easy, satisfying, and absolutely delicious. Whether you dress them up for brunch or keep things simple for a weekday treat, this recipe is one you’ll return to again and again.

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