Dairy Farmers of Canada

Fluffy Pancakes with Chocolate Chunks

As seen in "5 ingredients 15 minutes" - December 2021 edition

These thick and fluffy Japanese-inspired pancakes with decadent chocolate chunks will stand out on your brunch plate and wow your taste buds.

  • Prep: 15 minutes
  • Cooking: 24 minutes
Yields 4 (12 pancakes)
Fluffy Pancakes with Chocolate Chunks


  • 375 ml (1½ cups) all purpose flour
  • 60 ml (¼ cup) icing sugar
  • 10 ml (2 tsp) baking powder
  • 1.25 ml (¼ tsp) salt
  • 375 ml (1½ cup) 2% Canadian milk
  • 60 ml (¼ cup) melted Canadian butter
  • 5 ml (1 tsp) vanilla extract
  • 3 eggs (1 yolk and 3 whites)
  • 1.25 ml (¼ tsp) cream of tartar
  • 80 ml (⅓ cup) 70% dark chocolate, chopped
  • 60 ml (¼ cup) maple syrup
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In a bowl, mix the flour with the powdered sugar, baking powder and salt.

In a second bowl, mix the milk with the butter, vanilla and egg yolk.

In a third bowl, use an electric mixer to whip the egg whites with the cream of tartare until stiff peaks form.

Stir the dry ingredients into the egg yolk mixture until evenly mixed.

Use a spatula to gradually fold in the egg whites until a smooth dough forms. Add the chocolate and stir gently.

Lightly grease the insides of four ring moulds, 7.5 cm (3 in.) in diameter and 5 cm (2 in.) high, with cooking spray.

Lightly grease a large skillet with cooking spray and place the skillet on medium low heat.

Place the ring moulds in the skillet and fill them halfway with dough. Cover the moulds and cook for 4 to 5 minutes, until the dough has doubled in size and slightly firmed up. Carefully flip the ring molds and continue cooking for 4 to 5 minutes. Gently lift off the moulds. Repeat until you have 12 pancakes.

Drizzle with maple syrup before serving.

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