Cinnamon and chocolate together make these Cinnamon Chocolate Chip Pancakes extra special and comforting. They’re made with white whole wheat flour, yogurt and honey, making them a healthy breakfast or breakfast-for-dinner option.

Cinnamon and chocolate together in the same recipe always leads to delicious results. Just take my cinnamon chocolate overnight oats for example. Every bite is super tasty, comforting, and sweet!

I’ll let you in on a secret: all you need is a dash of cinnamon to take everyday chocolate chip pancakes up a notch. It’s why I can’t get enough of these Cinnamon Chocolate Chip Pancakes. They’re also really easy to make and probably the most perfect breakfast, so it’s a total win!

The batter (made from flour, yogurt, honey, cinnamon, and eggs) comes together easily in a blender. Drop some chocolate chips on top as each pancake cooks, and voila! You have the most perfectly sweet, moist, fluffy, and soft breakfast or dinner ever.

Recipe features

• Cinnamon makes these sweet pancakes extra warm and comforting.
• Clean up is a breeze when you make the pancake batter in a blender.
• They’re so flexible! Easy to make vegan, gluten free, or with any ingredients you love.

Ingredient notes:

• Flour – I like using white whole wheat flour or whole wheat flour. Regular all purpose flour is fine or you can use a 1:1 gluten free blend to make gluten free pancakes.

• Cinnamon – Regular ground cinnamon or Ceylon cinnamon will do.

• Honey – Instead of granulated sugar! Maple syrup works just as well, or substitute with 2 tablespoons of white or cane sugar.

• Yogurt – For added moisture and tang. Use any plain yogurt you love, whether it’s dairy free or Greek instead.

• Chocolate chips – For that delicious chocolatey finish!

Step-by-step instructions

Step 1: Add everything to a blender. Place all of the ingredients (except the chocolate chips) in a blender and blend until smooth.

Step 2: Cook the pancakes. Pour some pancake batter on a warm griddle. When the edges are starting to set, sprinkle the pancake with some chocolate chips. Flip and finish cooking.

Step 3: Serve and enjoy! Serve the stacks of cinnamon pancakes with sliced bananas and maple syrup, then enjoy!

Expert tips and FAQs

• Make sure your griddle isn’t too hot (medium-low heat is best) or else the pancakes will burn really easily.
• If you’re making a big batch of pancakes, you can keep the finished ones in a 200ºF oven until they’re all ready.
• To make double chocolate pancakes, add 2 tablespoons of cocoa powder to the batter.
• Feel free to swap the chocolate chips with raspberries, strawberries, bananas, or blueberries.
• Serve these with anything you like! Whipped cream, maple syrup, caramel sauce, honey, chocolate shavings, homemade nutella, bananas, yogurt, berries, or jam are all delicious pancake toppings.

What’s the best way to add chocolate chips to pancakes?

I like to sprinkle the chocolate chips on the pancakes when they’re cooking on the griddle (before flipping) so I know they’ll be evenly distributed. They can also be added right into the blended pancake batter.

Can they be made vegan?

Yes! Just use maple syrup instead of honey, 2 flax eggs instead of eggs, plain vegan yogurt, dairy free milk, and vegan-friendly chocolate chips.

Storage

• Refrigerator: Store the finished pancakes in an airtight container or wrapped in plastic for 3 to 5 days in the fridge.
• Freezer: Wrap the pancakes individually in plastic. Keep them in a large, freezer-safe bag for up to 30 days.

More sweet pancake recipes

• Flourless Banana Pancakes
• Cinnamon Tahini Pancakes
• Vegan Oatmeal Pancakes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

UPDATE NOTE: This post was originally published in July 2016. It was updated with new text and photos in September 2021.