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Chocolate Chip Pancakes

  • Beginner
  • about 14 (4-inch) pancakes
  • 1 hr 15 min
Baking Success Or Baking Mess


2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
3 tablespoons sugar
1 teaspoon salt
2 cups very warm milk (120° to 130°F)
1/4 cup Mazola® Corn Oil
1 egg
1 teaspoon pure vanilla extract
1/2 cup semi-sweet chocolate chips


Combine flour, undissolved yeast, sugar and salt in a large bowl. Stir in milk, oil, egg and vanilla until blended. Cover; let rise in warm, draft-free place until doubled, about 45 minutes. Or, cover and refrigerate up to 8 hours, if desired.

Stir down batter and stir in chocolate chips. Pour 1/4 cup batter per pancake onto hot griddle or skillet that has been brushed with oil. Cook pancakes until edges are dry, about 2 to 3 minutes. Flip pancakes and cook until bottom is golden brown. Delicious with Creamy Vanilla Syrup or syrup.

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