With a seriously fluffy texture, an easy one-bowl method, and the option to make them on the stove top or baked in the oven, these Chocolate Chip Pancakes are a favorite breakfast to share with the kids.
Add the yogurt, milk, eggs, butter, and vanilla to a medium bowl. Whisk to combine into a smooth mixture.
Add the flour, sugar, baking powder, and salt. Whisk gently to combine.
Stir in the chocolate chips.
Heat a large nonstick skillet over medium heat. Melt a little butter and swirl to coat the pan.
Spoon out about 1/4 cup batter per pancake for regular-size pancakes or 2 tablespoons batter for mini pancakes. Cook for 3-4 minutes, or until you see bubbles start to form on the surface and the edges are set.
Flip over with a spatula and cook for an additional 3 minutes. Serve or place into a 200-degree-F oven on a baking sheet while you finish making the rest of the batch. Add a little more butter as needed to keep the pancakes from sticking.
Serve warm with applesauce, other fruit puree, maple syrup, and/or nut or seed butter as you like.
Notes
To make this as a Sheet Pan Pancake: Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper and grease the sides with nonstick spray. (You can also use a half sheet pan, spreading out the batter until about 1/2 inch thick. It's OK if it doesn't go to the edges.) Pour out batter and spread gently with a spatula. Add toppings if desired. Bake for 12-14 minutes or until lightly golden brown and just firm to the touch.
Store for 3-5 days in the fridge in an airtight container. Warm for 15-30 seconds on a heat-safe plate in the microwave. Or freeze between layers of parchment paper (or in a single layer) in a freezer bag.
Gluten-free: Use 1:1 style of gluten-free flour.
Dairy-free: Use nondairy yogurt and nondairy milk. Or use 3/4 cup nondairy milk and omit the yogurt.
To make mini pancakes stuffed with fruit, add thinly sliced fruit (such as banana or strawberries) or berries such as raspberries or blueberries to the batter. Cover with batter, then use a fork to lift one batter-coated piece at a time and place onto the pan. Repeat to add more to the pan and cook as directed.