I may not have much of a sweet tooth, but boy do I have a soft spot for light, airy, stacked-to-the-ceiling pancakes.
Chocolate chip pancakes in particular have always held a special place in my heart. They were my childhood order-of-choice for breakfast at a local diner on the weekends.
And I still have not outgrown that craving!
It’s a chocolate-studded stack of happiness for me. No shame in my pancake game.
And I definitely don’t wait until Saturday or Sunday to indulge. That’s one of the perks of being an adult!
You can make these chocolate chip pancakes with spice-infused syrup any day of the week. Personally, I think the workday ahead is far more enjoyable when it includes gloriously golden griddle cakes studded with gooey, melty, mini chocolate chips.
When I’m flipping flapjacks at home, I always turn to my spice cabinet to perk up the flavors. Woody vanilla and ground cinnamon in the batter are staples, but I also like to add a few other stand-out ingredients to the maple syrup that’s drizzled on top.
This recipe brings a fragrant and inticing homemade spiced syrup to the table, to create an utterly irresistible fall treat – a delicious mouthful of pure autumn bliss!
I use whole cinnamon sticks, pungent cloves, and potent black peppercorns to boost plain maple syrup with some seasonal flair.
The warm, spiced notes of the sticky syrup echo the cozy cinnamon vibe of the pancakes.
While everyone else is gearing up with sweaters and fuzzy boots to celebrate the arrival of cooler weather, you’ll be inside getting cozy with your chocolate chip pancakes.
But here’s a little secret – they’re actually splendid for serving at any time of year!
Coated in the warm infused syrup, every tender morsel of pancake lets you know that you started the day off right.
And in an efficient fashion, I might add.
Not only is the batter assembly a breeze thanks to a Bisquick-style time saver, you make and steep the spiced syrup while the batter is resting.
Once the batter hits the heat, it only needs a swift minute or two per pancake before the bubbles arise, a quick and clear sign that it’s time to flip.
In the time it takes to sling tall or short stacks of these hotcakes, you would have barely been seated at the nearest diner.
Full-fat milk brings a richness to the rounds, but subbing in skim or even a dairy-free alternative is totally fine. I’ve been known to spill a little flavored coffee creamer into my breakfast batters, and that’s another secret I’m willing to share.
I also like to serve my personal portion with fresh fruit and slices of thick, smoky bacon for a hearty meal.
If you believe chocolate chip pancakes belong on the kid’s menu, this recipe will make you rethink that silly notion.
It only took one fluffy forkful to remind me that the sweet breakfast treat is a comfort at any age.
So what are you waiting for? Batter up!Print
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
- 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.
- In a medium bowl, whisk together the pancake mix and cinnamon. Set aside.
- In a separate large bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until thoroughly combined.
- 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.
- Allow the batter to rest at room temperature for at least 10 minutes.
- 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.
- 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.
- 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.
- 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.
- 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
Cooking By the Numbers…
Step 1 – Gather, Measure, and Prep Ingredients
Preheat the oven to 200°F to keep all of the finished pancakes warm while you cook the batter in batches.
Place an oven-safe wire rack inside a rimmed baking sheet. The rack will help keep the bottom of the pancakes crisp instead of steaming and becoming soggy. Place the baking sheet in the oven on the middle rack.
Measure the pancake mix into a medium mixing bowl. You can make your own at home from scratch if you like, with our Bisquick-style recipe. Measure the ground cinnamon and chocolate chips.
Set out two eggs and measure the milk, vegetable oil, and vanilla.
Leave the oil or butter on your counter for greasing the griddle or skillet.
Prepare the ingredients for the spiced syrup by measuring the maple syrup and setting out the cinnamon sticks, whole cloves, and whole black peppercorns.
Step 2 – Mix Dry Ingredients
Add the cinnamon to the bowl with the pancake mix and whisk to combine. Set aside while you mix the wet ingredients.
Step 3 – Mix Wet Ingredients
Crack the eggs into a separate large bowl, checking for any shell fragments.. Add the milk, vegetable oil, and vanilla extract and whisk until thoroughly combined.
Step 4 – Whisk the Dry Ingredients into the Wet
Delicately whisk the dry ingredients into the wet, pouring in a little at a time. I use a small measuring cup to scoop the dry mixture and pour into the wet in batches.
Just be mindful to use a gentle hand and not overmix the batter in order to yield tender and fluffy pancakes.
Add the chocolate chips and then use a silicone or rubber spatula to lightly fold them into the batter.
Step 5 – Rest the Batter and Make the Spiced Syrup
By allowing the batter to rest at room temperature for 10 minutes before cooking, the flour will have a chance to hydrate and the pancakes will be especially fluffy and light.
While the batter is resting, get out a small saucepot to begin making the spiced syrup.
Add the maple syrup to the pot along with the cinnamon sticks, cloves, and peppercorns. Star anise can be used as an alternative to the pepper, if you like. Stir to combine and then place the pot on the stove over medium heat.
When the syrup reaches a simmer, remove the pot from the heat and cover with a lid. Keep the syrup covered to steep while you cook the pancakes, which will take about 15 minutes.
Step 6 – Cook the Pancakes
Once the pan is fully heated, in about 3 to 5 minutes, add 1 tablespoon of oil or butter. Swirl to coat the entire surface of the pan or brush the griddle to make sure it’s evenly coated with fat.
Keep the oil or butter nearby, since you’ll need to re-grease the pan as needed as you cook the pancakes in batches.
Give the batter a gentle stir and then, using a 1/4 cup measure as your guide, start forming your pancakes on the skillet or griddle. Make sure to leave a little space between each one so they cook uniformly.
After 1 or 2 minutes, small bubbles will form on the surface of the pancakes. Using a flat spatula, carefully flip each pancake over and cook until the other side is golden brown, about 1 more minute.
Remove the baking sheet from the warm oven. Transfer the pancakes to the wire rack and then place the pan back in the oven to keep them warm.
Continue cooking until you use all of the batter, working in batches and greasing the pan with additional oil or butter when necessary.
Step 7 – Serve
Remove the baking sheet from the oven and divide the pancakes among plates. Strain the spices from the syrup through a small sieve, pouring straight into a serving pitcher.
Drizzle the pancakes with the syrup and serve warm with extra syrup on the side.
Breakfast for Dinner
An impressive pile of pancakes may be typical morning fare, but breakfast o’clock can be whenever you choose.
That’s another bonus of being an adult. You can break out the mixing bowls and maple syrup at any time of day.
While you’re at it, feel free to have a little fun with your syrup.
Sprinkle in a small spoonful of orange zest for a bright, floral flavor or use a dash of ground ginger for a real kick. Both pair beautifully with cinnamon and chocolate. You can even splash some of the syrup into your coffee or tea for a caramel-y sweetness you’ll swoon over.
Will you dab on the butter, shower the top with powdered sugar, or fly solo with spiced syrup atop your pancake mountain? Share your favorite pancake practices in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
Earthy cinnamon sparks a flavor bomb wherever it lands, and we can’t get enough of its sassy attitude. Give these other recipes a try that spotlight this much-loved warming spice:
- Slow Cooker Overnight Cranberry Apple Oatmeal
- Rustic Plum Galette
- Thin and Chewy Einkorn Spice Cookies
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on April 21, 2014. Last updated on October 12, 2022.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”