Easy Cinnamon Choco Chip Pancake Recipe – Wheat Flour Based

Last Updated on 2 months by Neha Deshmukh

Easy Cinnamon Choco Chip Pancake Recipe – Wheat Flour Based

Introduction

Okay, let’s be real – who doesn’t love pancakes? Especially on a lazy weekend morning! I remember the first time I tried making these for my family; it was a bit of a chaotic, flour-covered affair, but the smiles were so worth it. This recipe is my go-to for fluffy, flavorful pancakes that everyone adores. It’s a simple wheat flour-based recipe with a warm cinnamon hug and delightful little bursts of chocolate. Trust me, you’ll want to make these again and again!

Why You’ll Love This Recipe

These aren’t your average pancakes. The cinnamon adds a lovely warmth, and the choco chips? Pure happiness! Using wheat flour makes them a little more wholesome, and the recipe is super easy to follow – even for beginner cooks. Plus, it’s easily adaptable to suit different dietary needs (more on that later!).

Ingredients

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

• 3 cups Wheat flour/Atta
• 3 tsp Baking powder
• 1.5 tsp Cinnamon powder
• 1 pinch Salt
• 3 tsp Sugar
• 1 cup Pancake mix
• 1 cup Milk
• 2 tbsp Water
• 2 tbsp Melted Butter
• 1 tsp Vanilla essence
• 1 tbsp Cooking oil
• 1 tbsp Choco chips
• 0.5 tsp Wheat flour

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Wheat Flour/Atta: Exploring Different Varieties
I usually use whole wheat flour (atta) for a slightly nutty flavor and extra fiber. You can also use all-purpose flour (maida) if you prefer a lighter, fluffier pancake. Experiment and see what you like best!

Baking Powder: Choosing the Right Type
Make sure your baking powder is fresh! It’s what gives the pancakes their lift. If it’s been sitting in your pantry for ages, it might be time for a new one.

Cinnamon Powder: Sourcing & Flavor Profiles
Good quality cinnamon makes a huge difference. I prefer Ceylon cinnamon for its delicate flavor, but Cassia cinnamon works well too.

Choco Chips: Quality & Alternatives
I love using dark chocolate chips for a richer flavor, but milk chocolate or even white chocolate chips are fantastic too! You could also chop up a chocolate bar if you’re feeling fancy.

Milk: Dairy vs. Non-Dairy Options
Feel free to use any milk you like! Dairy milk gives a classic flavor, but almond milk, soy milk, or oat milk work beautifully for a vegan option.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s prep the dry mix. In a bowl, combine the 3 cups of wheat flour, 3 teaspoons of baking powder, 1.5 teaspoons of cinnamon powder, a pinch of salt, and 3 teaspoons of sugar. Give it a good mix and store it in an airtight container – this makes mornings even easier!

Now, for the pancakes themselves. In a separate bowl, take 1 cup of the pancake mix. Add 1 cup of milk, 2 tablespoons of water, 2 tablespoons of melted butter, 1 teaspoon of vanilla essence, and 1 tablespoon of oil. Whisk everything together until you have a smooth batter.

Here’s a little trick I learned to prevent sinking: Toss 1 tablespoon of choco chips with 0.5 teaspoon of wheat flour. This helps them stay suspended in the batter. Gently fold the choco chips into the batter.

Heat a lightly greased pan or griddle over medium heat. Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.

Expert Tips

• Don’t overmix the batter! A few lumps are okay. Overmixing develops the gluten and can make the pancakes tough.
• Make sure your pan is hot enough before you start cooking. A drop of water should sizzle and evaporate quickly.
• Resist the urge to flip the pancakes too early. Wait until bubbles have formed and popped on the surface.

Variations

This recipe is a blank canvas for your creativity!

Vegan Pancakes: Swap the dairy milk for plant-based milk and use a vegan butter substitute.

Gluten-Free Pancakes (Using Alternative Flours): Replace the wheat flour with a gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works great!

Spice Level Adjustments: My friend loves adding a pinch of nutmeg or cardamom for an extra layer of warmth.

Festival Adaptations (Holi, Diwali Brunch Ideas): During Holi, add a few strands of saffron to the batter for a vibrant color and subtle flavor. For Diwali, you could drizzle the pancakes with a little rose syrup.

Serving Suggestions

Serve these pancakes warm with your favorite toppings! I love a generous drizzle of honey or maple syrup. Chocolate sauce is always a hit with the kids. Fresh fruit, like berries or sliced bananas, adds a healthy touch. A dollop of yogurt or a sprinkle of chopped nuts are also delicious.

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. You can also freeze pancakes for longer storage. Wrap them individually in plastic wrap and store them in a freezer bag for up to 2 months.

FAQs

What is the best way to prevent choco chips from sinking in pancakes?

Tossing the choco chips in a little flour before adding them to the batter helps them stay suspended.

Can I make the pancake batter ahead of time?

Yes, you can! Just store the batter 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 a bit before cooking.

What kind of oil is best for cooking pancakes?

Any neutral-flavored oil will work, like vegetable oil, canola oil, or coconut oil. Butter also adds a lovely flavor.

Can I use whole wheat flour instead of all-purpose flour?

Absolutely! Whole wheat flour will give the pancakes a slightly denser texture and a nuttier flavor.

How can I adjust the sweetness of these pancakes?

You can adjust the amount of sugar in the recipe to your liking. You can also add a tablespoon of honey or maple syrup to the batter for extra sweetness.