Chocolate Chip Pancakes


Chocolate for breakfast....what could be better?





about 14 (4-inch) pancakes

Prep Time

10 minutes

Rise Time

45 minutes

Cook Time

4 to 5 minutes


  • 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups very warm milk (120° to 130°F)
  • 1/4 cup 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.