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Horizontal image of a stack of cinnamon pancakes topped with maple syrup and a scattering of chocolate chips on a black plate.

Cinnamon Chocolate Chip Pancakes

  • Author: Lynne Jaques
  • Yield: 12 medium pancakes 1x


  • 2 cups pancake mix
  • 1 teaspoon ground cinnamon
  • 2 eggs (beaten)
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup miniature chocolate chips


  1. Blend cinnamon and pancake in large mixing bowl until it is very well mixed. Add milk, vanilla, eggs, and oil and stir until all ingredients are thoroughly incorporated.
  2. Preheat a griddle and add a touch of your preferred oil (note: lard is so good here but is not the healthiest choice).
  3. Once heated, pour 1/4 cup of batter per pancake onto the skillet. Allow to cakes to cook 1 to 2 minutes per side or until they are golden brown.
  4. Be sure to flip the pancakes when they begin to bubble.
  5. Serve with Spiced Syrup (recipe follows), if desired.


Spiced Syrup: Blend 1 teaspoon of nature vanilla extract, 1 cup pancake syrup (I prefer the lighter varieties), and 1/4 teaspoon ground cinnamon or Pumpkin Pie Spice in microwave safe container. Microwave on high power 1 to 2 minutes or until it is hot – be sure to stir a couple of times.