Breakfast

Sour Cream Mini Chip Pancakes

Sour Cream Mini Chip Pancakes are fluffy and light with just the right amount of chocolate flavor. Start the day

  • Serves 5
  • Prep 15 minutes
  • Cook 5 minutes
  • Total 20 minutes

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Sour Cream Mini Chip Pancakes

This sour cream-chocolate chip pancake recipe from Lisa Yockelson’s ChocolateChocolate Cookbook produces phenomenally rich, sweet, and decadent pancakes. To be fair, they really should be considered dessert. But since pancakes are a breakfast food, we get a pass eating them for breakfast.

Thankfully it makes a large batch. Everyone will be back for seconds. I like to serve them with some nice and salty sausage patties or bacon.

Sour Cream Pancakes on a plate with maple syrup in background.

A combination of sour cream and light cream makes for a super decadent and rich pancake batter. The sour cream gives the pancakes a little tang to cut the sweetness some.

This recipe takes more time and effort than making pancakes from a boxed mix, but the fresh taste is well worth it. These pancakes are phenomenal.

Sour Cream Mini Chips Pancakes Recipe Tip

The dry ingredients can be mixed together the night before to shorten the morning prep time.

Close-up of stack of pancakes.

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Just in case you decide to go on a pancake making frenzy, here are some more awesome Pancake Recipes.

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Recipe

Sour Cream Mini Chip Pancakes

Sour Cream Mini Chip Pancakes are rich, sweet, and decadent pancakes with just the right amount of chocolate.

  • Serves 5
  • Prep 15 minutes
  • Cook 5 minutes
  • Total 20 minutes

Ingredients

  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • large pinch of salt
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 6 tablespoons unsalted butter (melted and cooled)
  • 1 1/2 cups sour cream
  • 2/3 cup light cream (or more as needed)
  • 1 1/4 teaspoons vanilla extract
  • 3/4 cup miniature semi-sweet chocolate chips
  • unsalted butter for griddle
  • Confectioners’ sugar for sprinkling
  • Maple syrup

Instructions

  1. 1

    In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.

  2. 2

    In a medium bowl, whisk together eggs, egg yolk, melted butter, sour cream, light cream, and vanilla extract.

  3. 3

    Pour wet ingredients over dry ingredients and add chocolate chips. Using a wooden spoon or spatula, stir together just until combined. Batter should be fairly thick. Add additional cream 1 tablespoon at a time if batter is too thick.

  4. 4

    Heat a griddle or large nonstick skillet over medium-high heat. Wipe surface with butter and pour a scant 1/4 of batter onto griddle for each pancake. Cook until bubbles appear on top and flip.

  5. 5

    Cook about 1 additional minute, or until set all the way through.

  6. 6

    To serve, dust with confectioners’ sugar and serve with maple syrup.

Notes

Yield: 14-18 pancakes

Nutrition

  • Calories809 kcal
  • Carbohydrates67 g
  • Protein13 g
  • Fat55 g
  • Saturated Fat32 g
  • Polyunsaturated Fat3 g
  • Monounsaturated Fat15 g
  • Trans Fat1 g
  • Cholesterol213 mg
  • Sodium247 mg
  • Potassium407 mg
  • Fiber4 g
  • Sugar27 g
  • Vitamin A1476 IU
  • Vitamin C1 mg
  • Calcium173 mg
  • Iron5 mg

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