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Horizontal image of a stack of chocolate chip pancakes with syrup on a white plate.

Cinnamon Chocolate Chip Pancakes with Spiced Syrup

  • Author: Fanny Slater
  • Total Time: 35 minutes
  • Yield: 12 medium pancakes (serves 4) 1x


You’ll melt like butter for these cinnamon chocolate chip pancakes. They’re served with sweet maple syrup infused with warming spices.



For the Pancakes:

  • 2 cups Bisquick-style pancake mix
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 cup whole milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup miniature chocolate chips
  • Vegetable oil or unsalted butter, for cooking

For the Syrup:

  • 1 cup pure maple syrup
  • 2 whole cinnamon sticks
  • 4 whole cloves
  • 6 whole black peppercorns or 1/2 whole star anise


  1. Preheat the oven to 200°F. Set an oven-safe wire rack in a rimmed baking sheet and place in the oven on the middle rack.
  2. In a medium bowl, whisk together the pancake mix and cinnamon. Set aside.
  3. In a separate large bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until thoroughly combined.
  4. Gently stirring as you pour, whisk the dry ingredients into the wet, making sure not to overmix the batter. Using a spatula, fold in the chocolate chips.
  5. Allow the batter to rest at room temperature for at least 10 minutes.
  6. While the batter is resting, start making the spiced syrup. In a small saucepot over medium heat, add the maple syrup, cinnamon sticks, cloves, and peppercorns. Stir to combine and bring to a gentle simmer. Once it reaches a simmer, remove the pot from the heat, cover, and let the spices steep in the syrup while you cook the pancakes, for about 15 minutes. 
  7. Preheat an electric griddle to 375°F or place a large skillet over medium heat. Heat the pan for 3-5 minutes. Add 1 tablespoon of oil or butter and swirl to coat the pan or use a silicone brush to evenly coat the griddle.
  8. Give the batter a gentle stir. Working in batches and adding more butter or oil to the pan as needed, pour 1/4 cup of batter per pancake onto the skillet or griddle. Cook until small bubbles begin to form on the surface, about 2 minutes. Flip to cook the other side until golden brown, about 1 more minute.
  9. Transfer each batch of pancakes to the wire rack and place the baking sheet back in the oven to keep warm while you continue cooking the remaining batter.
  10. Remove from the oven. Divide the pancakes among plates. Strain the spiced syrup through a small sieve into a pitcher, drizzle over the pancakes, and serve.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Pancakes
  • Method: Griddle
  • Cuisine: Breakfast

Keywords: pancake, cinnamon, chocolate chip, maple syrup, spiced