Chocolate Chip Pancakes with Orange Zest

Chocolate Chip Pancakes with Orange Zest are amazing! Rich dark chocolate perfectly complements these fluffy orange pancakes, but feel free to use milk chocolate or white chocolate! 

Chocolate chip pancake lovers, I’ve got a secret to tell you.

If you add orange flavor to your homemade pancakes, you’ll unlock a whole new level of deliciousness. The chocolate-orange combo is amazing!

It’s the same profile I used in these orange-chocolate bars and these Nutella Rice Krispie Treats. So good!

Because we don’t do bland around here.

How to make these pancakes

Just like this Orange French Toast, the batter here includes orange extract (affiliate link). I buy a small bottle at a time at the grocery store, (where it’s currently cheaper than ordering it online).

These pancakes get an extra oomph from orange zest, which also provides fresh, bright flavor.

You’ll add all the ingredients — except the chocolate chips — to a mixing bowl. You’ll whisk just until the batter is combined.

When to add the chocolate chips

Most chocolate chip pancake recipes call for mixing the chips into the batter. But I recommend waiting to add the chips until right after the pancake has started cooking.

Spoon some batter onto your pan or griddle, wait 30 seconds, then place the chips onto the surface, pointy side down. This prevents the chocolate from burning and allows you to control how much chocolate is in each pancake.

Some people like just a few chips, while others like their pancakes loaded with chocolate!

What kind of chocolate chips to use

If you know me, you know I’m a dark-chocolate lover. I tried using semisweet chocolate chips here but found bittersweet ones provide a richer contrast to the bright orange flavor in the pancakes.

I haven’t tested these with milk chocolate, but go for it, if that’s your preference. And…I think white chocolate chips would be amazing, if used in moderation. They’re sweet!

Storage tips

You can freeze or refrigerate the cooked pancakes once they’ve cooled. For best quality, cook all the batter and store the leftover pancakes, rather than storing the batter.

But, if you wish, you can store the batter for up to two days in the refrigerator, covered. Just know that the pancakes won’t be as fluffy when you cook them from leftover batter.

More pancake recipes

I hope you enjoy this chocolate chip pancake recipe as much as I do! Be sure to check out my other pancake recipes:

• Lemon Ricotta Pancakes
• Easy Lemon-Blueberry Pancakes
• Fluffy Banana Pancakes
• Cinnamon Almond Multigrain Pancakes

Enjoy!

(Recipe Source: Cooking with Mamma C. Originally published on September 18, 2016 as “Orange Pancakes with Chocolate Chips” and updated now with new photos and text.)

Chocolate Chip Pancakes with Orange Zest

You've got to try these Chocolate Chip Pancakes with Orange Zest! Rich dark chocolate perfectly complements these fluffy orange pancakes, but feel free to use milk chocolate or white chocolate! 

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: chocolate chip pancakes, chocolate orange pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 -6

Calories: 602kcal

Author: Cooking with Mamma C

Ingredients

• 2 teaspoons orange zest (from one orange)
• 2 cups all-purpose flour (see notes)
• 2 tablespoons + 2 teaspoons sugar
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs (beaten)
• 2 cups milk (low-fat is fine)
• 1/4 cup cooking oil
• 2 teaspoons orange extract
• 2/3 cup bittersweet chocolate chips
• butter for serving
• maple syrup for serving

US Customary - Metric

Instructions

• Zest your orange until you have two teaspoons. Add the zest to a medium mixing bowl.
• Add the flour, sugar, baking powder, baking soda and salt to the bowl. Crack your eggs into a liquid measuring cup and beat them with a whisk before adding them to the dry ingredients.
• Add the milk, oil and orange extract to your bowl and whisk just until blended. The batter should still be lumpy.
• Heat an 8-inch skillet over a medium-high flame, until it is hot enough that a drop of water splashed on it will sizzle. Spray the pan with cooking spray.
• Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. The pancakes will be about 6 inches in diameter. After 30 seconds, place 9-12 chocolate chips, pointy-side down, onto the batter.
• Flip each pancake when bubbles form and burst on top, and the edges appear dry. Cook the second side until it is lightly browned. Remove the cooked pancake to a plate or platter and cover with foil while you make the rest of the pancakes.
• Wipe out any chocolate left in the pan/griddle with a damp paper towel before making the next pancake, so the chocolate doesn't burn. Spray the pan with cooking spray each time before adding batter to the pan.
• Serve the pancakes with butter and syrup. Store any leftover batter in the refrigerator for up to two days. Cooked pancakes can be frozen.

Video

Notes

• I used to make these with white whole wheat flour, but now I prefer them with all-purpose flour. You could try a combo of half whole wheat and half all-purpose flour, if you wish.
• I like to add chocolate chips to each pancake after 30 seconds of cooking, instead of mixing them into the batter. This allows control over how many chips are in each pancake and prevents the chocolate from burning.

 

Nutrition

Calories: 602kcal | Carbohydrates: 75g | Protein: 17g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 973mg | Potassium: 867mg | Fiber: 7g | Sugar: 24g | Vitamin A: 350IU | Vitamin C: 1.3mg | Calcium: 464mg | Iron: 2.5mg