Easy Chocolate Chip Almond Pancake Recipe – Step-by-Step Guide

Neha DeshmukhRecipe Author
Ingredients
4
Person(s)
  • 1 cup
    Bob's Red Mill Whole Grain Pancake Mix
  • 2 count
    eggs
  • 2 cups
    organic milk
  • 2 tablespoon
    melted organic butter
  • 1 cup
    chocolate chips
  • 1 cup
    sliced almonds
  • 1 teaspoon
    vanilla extract
  • 1 count
    butter
Directions
  • In a large bowl, combine the pancake mix, eggs, milk, and melted butter. Whisk until smooth.
  • Fold in the vanilla extract and chocolate chips. Gently fold in sliced almonds. Adjust consistency with additional milk if needed.
  • Heat a non-stick skillet over medium heat and lightly grease with butter.
  • Pour 1/4 cup of batter onto the skillet, allowing it to spread naturally.
  • Cook until bubbles form on the surface and edges look set (2-3 minutes), then flip and cook the other side until golden brown.
  • Repeat with remaining batter, adding butter to the skillet as needed.
  • Serve warm with fresh fruit and your favorite syrup.
Nutritions
  • Calories:
    395 kcal
    25%
  • Energy:
    1652 kJ
    22%
  • Protein:
    10 g
    28%
  • Carbohydrates:
    45 mg
    40%
  • Sugar:
    12 mg
    8%
  • Salt:
    480 g
    25%
  • Fat:
    20 g
    20%

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Chip Almond Pancake Recipe – Step-By-Step Guide

Hey everyone! If you’re anything like me, weekends are for slowing down and enjoying a delicious, comforting breakfast. And honestly, few things hit the spot quite like a stack of fluffy pancakes. I’m sharing my go-to recipe for Chocolate Chip Almond Pancakes – they’re super easy to make, and the combination of chocolate and almonds is just chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average pancakes. The addition of sliced almonds gives a lovely bit of crunch, and the chocolate chips… well, who doesn’t love chocolate chips?! They’re perfect for a lazy weekend brunch, a special treat for the family, or even a slightly indulgent weekday breakfast. Plus, they come together in under 30 minutes – perfect when you’re craving something sweet but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

  • 1 cup Bob’s Red Mill Whole Grain Pancake Mix
  • 2 eggs
  • 2 cups organic milk
  • 2 tablespoons melted organic butter
  • ½ cup chocolate chips (or more, no judgement!)
  • ½ cup sliced almonds
  • 1 teaspoon vanilla extract
  • Butter, as needed for greasing the skillet

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this recipe.

Bob’s Red Mill Whole Grain Pancake Mix – Benefits & Alternatives

I love using Bob’s Red Mill Whole Grain Pancake Mix because it gives the pancakes a lovely texture and a slightly nutty flavor. It’s also a good source of fiber! If you don’t have it, you can substitute with another whole wheat pancake mix, or even a regular all-purpose flour pancake mix (about 1 ½ cups).

Organic Milk – Why Organic Matters

I prefer using organic milk whenever possible. It just tastes cleaner, and I feel good about using a product that’s better for the environment. You can use any kind of milk you like – dairy or non-dairy – about 475ml.

Melted Organic Butter – Flavor & Substitution Options

Melted butter adds so much flavor and richness to these pancakes. Organic butter has a lovely golden color and a slightly sweeter taste. If you don’t have butter, you can use melted coconut oil or vegetable oil, but the flavor won’t be quite the same. (About 30ml)

Chocolate Chips – Types & Quality

I’m a dark chocolate girl myself, but you can use milk chocolate, semi-sweet, or even white chocolate chips – whatever your heart desires! Using good quality chocolate chips makes a difference, though.

Sliced Almonds – Toasting for Enhanced Flavor

Toasting the sliced almonds before adding them to the batter really brings out their flavor. Just pop them in a dry skillet over medium heat for a few minutes, until they’re lightly golden and fragrant. Keep a close eye on them, as they burn easily! (About 60g)

Vanilla Extract – Pure vs. Imitation

Always use pure vanilla extract if you can. It has a much richer, more complex flavor than imitation vanilla. A little goes a long way! (About 5ml)

Step-By-Step Instructions

Alright, let’s get to the fun part!

  1. In a large bowl, combine the pancake mix, eggs, milk, and melted butter. Whisk everything together until it’s nice and smooth. Don’t overmix – a few lumps are okay!
  2. Gently fold in the vanilla extract, chocolate chips, and sliced almonds. If the batter seems too thick, add a splash more milk until it reaches your desired consistency.
  3. Heat a non-stick skillet or griddle over low-medium heat. Lightly grease it with a little butter. This is key to preventing sticking!
  4. Pour about ¼ cup (60ml) of batter onto the hot skillet for each pancake. Let it spread out naturally – don’t mess with it too much.
  5. Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Then, carefully flip the pancakes and cook for another 2-3 minutes, until they’re golden brown on both sides.
  6. Repeat with the remaining batter, adding a little more butter to the skillet as needed.
  7. Serve immediately, warm, with your favorite toppings!

Expert Tips

  • Don’t overmix the batter: Overmixing develops the gluten in the flour, resulting in tough pancakes.
  • Low and slow is the way to go: Cooking the pancakes over low-medium heat ensures they cook through evenly and don’t burn on the outside.
  • A hot skillet is essential: Make sure the skillet is hot before you start pouring the batter. You can test it by flicking a few drops of water onto the surface – if they sizzle and evaporate immediately, it’s ready.

Variations

Want to switch things up? Here are a few ideas:

Vegan Chocolate Chip Almond Pancakes

Substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use plant-based milk and butter.

Gluten-Free Chocolate Chip Almond Pancakes

Make sure your pancake mix is certified gluten-free! Bob’s Red Mill also makes a fantastic gluten-free pancake mix.

Adjusting Spice Levels (Optional – Cinnamon/Nutmeg)

A pinch of cinnamon or nutmeg adds a lovely warmth to these pancakes. About ¼ teaspoon of either spice is perfect. My grandmother always added a tiny bit of cardamom – it’s delicious!

Festival Adaptations (Brunch/Weekend Special)

These pancakes are perfect for a brunch spread! Serve them with a side of fresh fruit, yogurt, and a drizzle of maple syrup.

Serving Suggestions

These pancakes are delicious on their own, but here are a few ideas for toppings:

  • Fresh berries (strawberries, blueberries, raspberries)
  • Maple syrup
  • Whipped cream
  • A sprinkle of powdered sugar
  • A dollop of yogurt
  • A drizzle of chocolate sauce

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or toaster oven. You can also freeze them for longer storage – just wrap them individually in plastic wrap and store them in a freezer bag.

FAQs

What is the best way to prevent pancakes from sticking to the skillet?

Make sure your skillet is well-greased and heated properly. Low-medium heat is key!

Can I make the pancake batter ahead of time?

Yes, you can! Just store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before cooking.

How can I adjust the sweetness of these pancakes?

Add a tablespoon of sugar or maple syrup to the batter.

What other nuts can I use instead of almonds?

Walnuts, pecans, or hazelnuts would all be delicious!

Is Bob’s Red Mill Pancake Mix essential for this recipe, or can I use another brand?

You can definitely use another brand! Just make sure it’s a pancake mix you enjoy.

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