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To prepare

  1. Stir the flour with the sugar, baking powder, baking soda and salt; set aside. Whisk the eggs with the yogurt, buttermilk, melted butter and vanilla until smooth. Stir the wet ingredients into the dry ingredients until just combined (batter will be lumpy). Stir in the chocolate chips.
  2. Preheat a large, nonstick skillet or griddle over medium low heat. Brush skillet with some of the oil. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between each pancake.
  3. Cook for 2 minutes or until bubbles form on the surface. Flip and cook for 1 minute or until golden brown. Wipe skillet between batches. (Hold prepared pancakes in a warm oven until ready to serve.)

For a decadent breakfast, serve with additional yogurt and warm caramel sauce.

Coffee Chocolate Chip Pancakes

With Café Latte yogurt and dark chocolate chips, these rich pancakes are sure to wake up your taste buds!

Author: Amanda Riva

Professional Recipe Developer & Owner of The Hot Plate.



  • 1 cup (250 mL) Oikos 2% Plain Greek Yogurt
  • 2 cups (500 mL) all-purpose flour
  • 2 tbsp (30 mL) granulated sugar
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 2 eggs, beaten
  • 1 cup (250 mL) buttermilk
  • 2 tbsp (30 mL) melted butter
  • 1 tsp (5 mL) vanilla extract
  • 3/4 cup (175 mL) semi-sweet chocolate chips
  • 2 tbsp (30 mL) canola oil, for cooking
5 min.
15 min.
x 12

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