My Cinnamon Chocolate Chip Coffee Cake is made with a pancake mix! This simple and delicious coffee cake can be thrown together in a matter of minutes for unexpected company, or just for yourself!
I have been wanting to make a coffee cake with Hungry Jack pancake mix for the longest time now. Why? Because I have three boxes of it in my pantry.
I’m not quite sure why, but lately every time I have needed syrup, Hungry Jack brand has been on sale, AND there has been a hang tag on the syrup for FREE pancake mix when you buy the syrup.
So I decided to try just a basic coffee cake recipe from their website. Of course I had to make a few adaptations, at this point it’s just kind of a given. 
Let’s take a look and I can tell you how I made my Cinnamon Chocolate Chip Coffee Cake.
This pancake & waffle mix is great to have on hand for quick pancakes when the kids are begging you to make pancakes, again!
Today my coffee cake has a lighter crumb coating on top. Sometimes I make coffee cake with a lighter crumb coating, sometimes I make it with a heavier crumb coating.
A lighter touch just seemed right for this coffee cake.
Enjoy your coffee cake my friends!
Cinnamon Chocolate Chip Coffee Cake
My Cinnamon Chocolate Chip Coffee Cake is made with a pancake mix! This simple and delicious coffee cake can be thrown together in a matter of minutes for unexpected company, or just for yourself!
ingredients:
2 1/2 cups Hungry Jack Buttermilk Pancake & Waffle Mix
1/4 cup sugar
1/2 cup miniature chocolate chips
1/2 cup Cinnamon flavored coffee creamer, or water will do
1/2 cup light sour cream
1 teaspoon vanilla extract
TOPPING:
1/4 cup brown sugar
1/4 cup Hungry Jack Buttermilk Pancake & Waffle Mix
2 tablespoons cold butter
1/2 teaspoon ground cinnamon
directions:
1. Heat oven to 375 degrees F. Spray a 8 or 9-inch square pan with cooking spray; set aside. In a small bowl, stir topping ingredients together until crumbly; set aside.
2. Combine pancake mix, 1/3 cup sugar and chocolate chips in medium bowl. Add cinnamon creamer (or water), sour cream and vanilla. Blend well. With a large spoon, or spatula spread dough in pan. Dough will be thick. Make sure entire surface of pan is covered. Sprinkle topping over the top of dough.
Bake for 22-25 minutes or until golden brown. Cool 10 minutes before serving. Best when served warm.
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