Pancake Combo Recipe

Mix dry ingredients

In a medium bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the milk, egg, melted butter and vanilla until smooth and lightly frothy.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5 minutes while you heat the skillet.

Preheat a nonstick skillet or griddle over medium heat (about 350°F / 175°C). Lightly grease with 1 tablespoon butter and wipe to leave a thin film.

For two pancakes per order: spoon or pour about 1/3 cup batter per pancake onto the skillet, leaving spacing between them. Immediately sprinkle about 2 tablespoons of chocolate chips across the top of the two pancakes (about 1 tablespoon per pancake).

Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Carefully flip with a spatula and cook the second side until golden, about 1 to 2 minutes more. Remove pancakes to a warm plate and keep covered while you cook the second batch if necessary.

Prepare your choice of protein while pancakes rest or cook simultaneously on a separate pan: For bacon, cook strips in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally; drain on paper towels. For ham, warm slices in a skillet 1–2 minutes per side until heated and lightly browned. For sausage patties, cook over medium heat 4–5 minutes per side until internal temperature reaches 160°F (71°C). Keep warm.

Stack the two pancakes on a plate. Spoon or pipe the whipped cream on top of the pancakes (about 1/4 cup) and sprinkle any remaining chocolate chips over the whipped cream and pancakes.

Place the chosen protein (3 bacon strips, or 2 ham slices, or 2 sausage patties) beside the pancake stack. Add 1–2 tablespoons maple syrup on the side or drizzle lightly over the pancakes if desired.

Serve immediately while warm.