Fluffy Cinnamon-Chocolate Pancakes
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Fluffy pancakes with a twist: cinnamon and dark chocolate chips. Uses spelt flour for nuttiness. Yogurt instead of milk creates tang and moisture. Slightly less sugar for balance. Bubbly batter that rests a bit longer for airiness. Pan heated medium-low, butter to grease, cook till golden with tiny bubbles and set edges. Keep warm in low oven while finishing stacks. Serve with honey or fruit compote. Twelve pancakes from this batch. Mix of fluffy, sweet, with a hint of spice and chocolate surprises.
Prep:
15 min
Cook:
45 min
Total:
60 min
Servings:
12 pancakes
#pancakes
#breakfast
#vegetarian recipe
#dessert
Fluffy pancakes but not quite ordinary. Flavored with warming cinnamon and bittersweet chocolate chips mingling in the batter. Substituted white flour with spelt, a more rustic, chewy grain. Yogurt replaces milk, tangier, richer, keeps them moist longer. Sugar lowered because dark chocolate sweetens enough. Waited longer for the batter to rest — air bubbles swell, making light texture. Cook low and slow. Watch for bubbles burst on surface before flipping. Stack and keep warm in a low oven beforehand. Maple syrup’s classic but honey or berries fit too. Finished with a touch of softness, spice, and little sweet chunks. Great for lazy mornings or slow weekends. Just enough effort, lots of charm. Little tweaks make it something else.
Ingredients
- 210 g (1 1/2 cups) spelt flour
- 8 ml (1 1/2 tsp) baking powder
- 1/2 tsp ground cinnamon
- 2 eggs
- 40 g (3 tbsp) maple sugar
- 5 ml (1 tsp) vanilla extract
- 350 ml (1 1/2 cups) plain yogurt
- 50 g dark chocolate chips
- butter softened for cooking
About the ingredients
Swapped all-purpose flour for spelt to give a faint nuttiness and a tender crumb. Baking powder cut down slightly to prevent over-rise. Ground cinnamon added for just a pinch of spice to balance the chocolate. Eggs remain to bind and lighten structure. Maple sugar instead of regular granulated sugar mellows the sweetness and adds maple notes. Vanilla extract stays for aroma. Yogurt substituted milk to add moisture and a subtle tang; the acidity also helps react with the baking powder for airy results. Dark chocolate chips folded last, staying intact and melting just right during cook. Softened butter to grease pan ensures pancakes don’t stick and helps achieve a crisp brown crust without burning. Amounts adjusted to maintain batter flow and cooking properties.
Method
- Step 1 In a large bowl mix flour baking powder cinnamon together set aside
- Step 2 In a separate bowl beat eggs sugar and vanilla with electric mixer 4 minutes low speed
- Step 3 Pour half of yogurt into eggs mix stir gently then fold in dry mixture
- Step 4 Add remaining yogurt and briefly mix until combined batter still slightly lumpy
- Step 5 Gently fold chocolate chips in cover batter loosely rest on counter 15 minutes
- Step 6 Heat nonstick pan medium low brush with butter
- Step 7 For each pancake pour about 70 ml (1/3 cup) batter onto pan spread slightly with spoon
- Step 8 Cook about 2 to 3 minutes per side until bubbles form center edges firm and golden
- Step 9 Adjust heat so pancakes cook through without burning
- Step 10 Keep pancakes warm in oven at 90°C (195°F) while cooking remaining batter
- Step 11 Serve with honey fruit compote or maple syrup if desired
Cooking tips
Start by mixing dry ingredients thoroughly to evenly distribute baking powder and cinnamon. Beat eggs and sugar slowly to integrate air without over-whipping — about four minutes on low speed. Use yogurt in two parts to avoid overmixing, first combine half to loosen eggs then fold in flour mix, last fold in remaining yogurt gently until lumps remain; batter should be thick but pourable. Chocolate chips folded carefully to avoid breaking chunks but scattered enough throughout. Rest batter uncovered for 15 minutes at room temp to let gluten relax and air bubbles form. Pan heated on medium-low for gradual cooking; butter brushed on pan before each pancake to prevent sticking and promote even spread and browning. Pour measured portion of batter, spread gently into rough circle, cook 2-3 minutes per side until bubbles appear and edges look cooked but not dry. Adjust heat if browning too fast. Transfer pancakes in warm oven set at 90°C to stay soft and warm while finishing. Serve immediately or keep warm, topping with honey, fruit compote, or typical maple syrup. Timing tweaks keep pancakes tender, avoid toughness or sogginess. Each step affects texture subtly but clearly.
Chef's notes
- 💡 Use spelt flour for better texture. A bit nutty. Helps keep moisture, good for fluffy balance. Adjust baking powder, avoid overly risen pancakes.
- 💡 Yogurt in two parts. Half first to blend. Helps batter stay thick yet pourable, avoids overmixing. No lumps but definite body.
- 💡 When cooking pancakes, heat should be medium-low. Slow cook ensures even browning. Watch for bubbles, flip at right time. Control heat.
- 💡 Rest batter is critical. 15 minutes in room temp. Air forms, gluten relaxes. Better texture when cooking. Fluff rises. No dense pancakes.
- 💡 Last tip, consider variations. Add different spices. Swap chocolates. Try berries. Explore flavors innovate each time you make recipe.
Common questions
Can I use all-purpose flour?
Yes but results differ. Texture changes, might be less nutty. Adjust water if needed.
What's the best way to store leftovers?
Keep in fridge, airtight. Reheat, skillet or microwave. Pancakes stay decent for days.
What if the batter is too thick?
Add small amounts of yogurt. Small adjustments matter. Test, mix gently. Not too runny or thick.
Can I freeze these pancakes?
Sure thing. Place layers in freezer safe bag. Separate with parchment. Reheat later in oven or skillet.
