Freezer Batch Chocolate Chip Pancakes

I have been searching for a got to pancake recipe for a while. After finding one that was loved, I realized the ingredients ran out pretty quickly because they became a family favorite. Once learning what could be used to substitute for some of the ingredients, over the last six months I tweaked it until my own recipe was established.

The next issue I ran into was my son wanted pancakes every day for lunch and dinner for a week at a time. I work a full-time job, so making pancakes multiple times a day is a no go for me. I had to adjust my recipe to make a big batch in order to freeze them. That is my solution for everyday pancakes. It is a load off of my shoulders. No more tears about not being able to have pancakes for dinner.

This post may include affiliate links. I may earn a small commission at no extra cost to you.

Tools:

mixing bowl

spoon

spatula

skillet/ cast iron

Ingredients:

3 cups of unbleached all-purpose flour

3 tbsp of baking powder

3/4 tsp of salt

3 tbsp of cinnamon

6 tsp of vanilla extract

6 tbsp of olive oil

1/2 a cup of dairy free mini chocolate chips

Butter for cooking pancakes

Direction:

Heat skillet on medium heat. While pan is heating up make pancake batter.

Add all dry ingredients to bowl. Once combined add wet ingredients one by one. Gradually increase speed until combined. Do not over mix.

Use spatula to fold in the chocolate chips.

Add butter to pan cover bottom surface. Spoon batter into skillet. Cook on each side for one to two minutes on each side. When batter creates bubble on top flip pancakes to other side and cook for a minute or two.

Storage:

Let pancakes completely cool. Stack pancakes in freezer bag and place flat in freezer.

Warming:

Pop in microwave for thirty seconds to one minute or into air fryer on 350 until warm. You can also use a toaster oven.