When I veered away from my usual Buttermilk Pancakes and experimented with these Cinnamon Sour Cream Pancakes, I thought it was just a short recess from my habits. It turns out I am on a full-fledged pancake kick. Recently, I declared that I would work my way through every single pancake recipe found in my cookbooks. I tend to make such lofty claims and then get lured into a new obsession before completing the mission.

This recipe comes from the same cookbook as my previous post, Pantry Blondies. The cookbook, Mom’s Big Book of Baking, was given to me by a co-worker at one of my first jobs. I love what the author, Lauren Chattman says about her Chocolate Milk Pancakes:

If you’re a bad mother (like me), you’ll make these any time your kids ask for them, and fight with them for the last one. If you have strict rules about healthy breakfasts, save these for birthdays and other special occasions. (The recipe can be doubled for the morning after a slumber party. God help you if you have more than eight kids to feed.)

Breakfast shmeakfast… we ate these for dinner the other night! It turned out to be a good move because you aren’t exactly light in your loafers after packing away a few of these buggers. It was the perfect meal before my rare and decadent coach potato evening.

If you have a favorite pancake recipe, please give me your link. Feed my frenzy.

Chocolate Milk Pancakes
Makes 4 servings, about twelve 4-inch pancakes.

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons sugar
1 1/2 cups chocolate milk
1 large egg
2 Tablespoons unsalted butter, melted and cooled
3/4 cup semisweet chocolate chips

Stir together flour baking powder, salt and sugar in a large mixing bowl. Measure the chocolate milk into a large glass measuring cup. Crack the egg into the cup and beat lightly with a fork to break up the egg. Stir in the cooled melted butter. Pour liquid into the mixing bowl and stir with a wooden spoon until the dry ingredients are mostened. Don’t worry about lumps.


Spray griddle with cooking spray or use a little oil or butter. Heat over medium high heat. For each pancake, spoon about 1/4 cup batter onto the surface. Sprinkle chocolate chips over each pancake. When it begins to bubble, flip and cook until golden on each side. Serve immediately or keep warm in a 200 degree oven.


These don’t really need a topping but you could use powdered sugar, syrup or even peanut butter! OR, how about mini pancakes with a dollop of whipped cream and drizzle of chocolate sauce for a dessert course after dinner.