Light, tender pancakes with a protein boost from yogurt and melty chocolate chips in every bite!
Ingredients:
- 1 cup (125g) all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¾ cup (180g) plain yogurt (Greek or regular)
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- ½ cup (90g) chocolate chips
- Butter or oil for cooking
Instructions:
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat egg, yogurt, milk, and vanilla.
- Make batter: Gently fold wet into dry ingredients (don’t overmix). Stir in chocolate chips.
- Cook: Heat a skillet over medium. Pour ¼ cup batter per pancake. Cook until bubbles form (~2 mins), flip, and cook 1–2 more mins.
Tips:
- Extra fluffy? Let batter rest 5 mins before cooking.
- Dairy-free? Use almond yogurt + milk.
- Serve with: Maple syrup, banana slices, or whipped cream!
Perfect for weekend brunch! 😋 Let me know if you’d like a healthier whole-wheat version.