Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy). Gently stir in the chocolate chips.
1 cup chocolate chips
Spray a griddle with cooking spray and heat over medium until hot. Pour a scant ¼ cup of batter onto the griddle for each pancake.
Cook until edges start to look dry and the pancakes start to bubble, about 2-3 minutes. Then flip and cook on the other side.
Serve pancakes immediately topped with cinnamon syrup and marshmallow drizzle.
For the cinnamon syrup:
Mix the maple syrup with the cinnamon.
½ cup pure maple syrup, 1 teaspoon cinnamon
For the marshmallow drizzle:
Stir about 2-3 tablespoons of hot water into the marshmallow fluff, until it is thin enough to drizzle.
1 cup marshmallow fluff
Video
Notes
You can use regular chocolate chips, mini chocolate chips, or even chop up a chocolate bar into small pieces.
If desired, use buttermilk instead of regular milk for a tangy flavor and fluffier pancakes.
When combining wet and dry ingredients, mix until just combined. Overmixing can lead to dense pancakes.
Ensure your cooking surface is hot before pouring the pancake batter. This helps in achieving a nice golden brown color.
You might want to sprinkle a few additional chocolate chips onto the pancakes while they're cooking on the first side. This helps ensure a good distribution of chocolate throughout the pancake.
You may want to use additional toppings like crushed graham crackers, a sprinkle of chocolate chips, a few mini-marshmallows, or even a dusting of cocoa powder.