This Amish Friendship Bread Chocolate Chip Pancakes continue to be one of the biggest hits in our Recipe Box! It’s a great way to use up excess starter and has the added bonus of tasting just as good the next day — simple reheat, pour on the syrup, and you’re good to go. You can also pop them in the toaster if you like them crispy.
It’s easy to experiment — swap out the chocolate chips for chopped nuts, berries, sliced bananas, you name it. A special thank you to Kitchen Friend Mary Pilcher for submitting this recipe!
Amish Friendship Bread Chocolate Chip Pancakes
Get out the chocolate chips and heat up the griddle for these melt-in-your-mouth Amish Friendship Bread chocolate chip pancakes.
- 1½ cup Amish Friendship Bread Starter
- ¾ cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ cup canola oil
- ½ cup milk
- ½ cup chocolate chips
- 1 pound strawberries sliced
- 2-3 tablespoons sugar to taste
- Combine sugar and strawberries in bowl, stir well and set aside to allow sugar to draw out juices for about 30 minutes.
- Preheat griddle.
- In a mixing bowl, add starter and wet ingredients. Whisk together.
- In a large mixing bowl, combine flour, salt, baking powder and baking soda.
- Pour wet ingredients into dry ingredients and whisk well.
- Spoon batter onto greased skillet or griddle.
- Sprinkle with chocolate chips.
- Cook until bubbles appear on the surface, then flip.
- Cook until browned on the other side.
- Serve with with strawberries.
Have you made this?Mention @friendshipbreadkitchen or tag #friendshipbreadkitchen!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
Rebekah D. - TX says
My daughter made these this morning and they are so yummy! We will definately be making these again. We didn’t put the berries in sugar just slices them and put them straight into the pancakes with whipcream on top. I didn’t even need any syrup. Can’t wait to have them again. I loved the almond extract in them.
Rebekah D. says
Correction – put the strawberries ontop of the pancakes, not in them.
That sounds so delicious, Rebekah! Thanks for sharing!!
The directions call for salt, but the amount is not listed in the ingredient list. How much salt?
Hi Abby! Thanks for letting us know, we will fix that! Add 1/2 teaspoon of salt!
taste amazing but are super runny
We’re glad you enjoyed them, Kyla! Sometimes, depending on the consistency of your starter, the batter may be more or less runny. One way to possibly help the runny-ness is to add several tablespoons of flour to counteract with the potential thinness of the batter.
Does it matter what day your starter is? I tried this recipe and my batter was very runny, the pancakes were more like crepes and had a bitter alcohol taste. Maybe the almond extract? My starter is healthy, very bubbly and I just fed it 2 days ago. Smells healthy like yeast. Thanks!!
Hi Yen! I’m sorry the pancakes didn’t work out for you. This should help with knowing when to bake with your starter: https://www.friendshipbreadkitchen.com/faq-how-soon-can-i-bake-use-my-amish-friendship-bread-sourdough-starter/
Let us know if we can help with any more troubleshooting if you try it again!
Lois Perrone says
These look delicious. How could they be made healthier?
Tracy Pryor says
These look delicious. Might have to add to my must try list.
Kat Emerick says
I would love to try this for my daughter and granddaughter.
I’m on day 10 of my starter, do I have to add and divide, or can I bake with it now?
I am confused at when you actually use the starter to make a recipe. After you do the 10 day thing and then add the milk sugar and flour are you able to use that batter ,the instructions I received were unclear, thanks for any help here. Aloha
Each recipe uses 1 cup of starter. If you follow the original instructions, Day 1 is the day you receive a starter from a friend or make your own. You should have about 1 cup. You mash the bag daily and then on Day 6, add 1 cup flour, 1 cup sugar, and 1 cup milk. Mash daily until Day 10. On Day 10, also known as Baking Day, you’ll add 1.5 cups of flour, 1.5 cups of sugar, 1.5 cups of milk to your starter. Mix it all up and then divide it into four equal portions (about 1-1.5 cups each). You give three bags away and use the last portion to bake with. You can bake right away, or you can follow the 10 day process again to grow your starter and bake whenever you’re ready.
Hope the helps! Visit our FAQ section for more. I’ll be at HI Book & Music Festival this weekend talking about the book and the bread. Hope to see you there!
Juanita Wyche says
would like to ask what is starter, have seen in recipes about adding starter, what is it and how do u make it, smiles, thank you