Recipes and Cooking Nutty Chocolate Chip Pancakes 3.8 (4) 1 Review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Heat Time: 10 mins Total Time: 35 mins Servings: 18 Yield: 18 pancakes Jump to Nutrition Facts Ingredients 1 ⅔ cup all-purpose flour ⅓ cup unsweetened cocoa powder ¼ cup sugar 1 teaspoon baking soda ¼ teaspoon salt 1 egg, lightly beaten 2 ¼ cup buttermilk or sour milk* 3 tablespoon vegetable oil 1 teaspoon vanilla ½ cup miniature semisweet chocolate pieces ½ cup toasted chopped walnuts Whipped cream Fresh raspberries or sliced strawberries (optional) Directions In a large bowl stir together flour, cocoa powder, sugar, baking soda, and salt. Make a well in the center of flour mixture. In a medium bowl combine egg, buttermilk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in chocolate pieces and walnuts. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for 2 to 3 minutes on each side or until pancakes are browned, turning over when surfaces are bubbly and edges are slightly dry. Cool completely. Layer pancakes between sheets of waxed paper in a freezer container or bag; seal and freeze for up to 2 months. To serve, preheat oven to 350°F. Place frozen pancakes on a baking sheet. Bake about 10 minutes or until warm. (Or heat in a toaster until warm.) Top with whipped cream and, if desired, fresh berries. * To make 2 1/4 cups sour milk, place 7 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 1/4 cups total liquid; stir. Let stand for 5 minutes before using. Rate it Print Nutrition Facts (per serving) 172 Calories 9g Fat 19g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 172 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 20mg 7% Sodium 141mg 6% Total Carbohydrate 19g 7% Total Sugars 8g Protein 4g Vitamin C 0.5mg 3% Calcium 56mg 4% Iron 1.1mg 6% Potassium 114mg 2% Folate, total 28.2mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.