Chip Pancakes Chocolate (Printable View)

Fluffy pancakes featuring chocolate chips, ideal for a sweet breakfast or brunch option.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 1/4 cups whole milk
06 - 2 large eggs
07 - 3 tablespoons unsalted butter, melted and slightly cooled
08 - 1 teaspoon vanilla extract

→ Add-ins

09 - 1 cup semisweet or milk chocolate chips

→ For Cooking

10 - Butter or neutral oil, for greasing the pan

# How to Prepare:

01 - In a large bowl, whisk together the flour, sugar, baking powder, and salt.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well combined.
03 - Pour the wet ingredients into the dry ingredients and stir until just combined, keeping some lumps.
04 - Gently fold in the chocolate chips until evenly distributed.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour about 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form and edges set.
07 - Flip and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Continue cooking remaining batter, greasing the pan as needed.
09 - Serve pancakes warm with butter, maple syrup, or fresh fruit as desired.

# Expert Suggestions:

01 -
  • They're fluffy enough to feel special but simple enough that you won't stress about technique.
  • Chocolate chips melt into warm pockets of sweetness without making the batter heavy or dense.
  • Kids and adults both actually want to eat breakfast when these are on the plate.
02 -
  • Don't stir the batter too much or you'll develop gluten and end up with tough, dense pancakes instead of cloud-like ones.
  • Medium heat is the sweet spot—too high and they burn before cooking through; too low and they spread thin and dry out.
  • If your first pancake comes out thick and pale, the pan wasn't hot enough; let it heat longer before trying the second batch.
03 -
  • Use room-temperature ingredients if you can; cold milk and eggs take longer to blend smoothly with the flour.
  • A nonstick skillet is worth having just for pancakes, but a cast iron griddle creates the most beautiful golden-brown bottoms.

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