Chocolate Chip Pancakes (Printable View)

Golden, fluffy pancakes studded with melty chocolate chips for a rich morning delight.

# Ingredient List:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 1/4 cups whole milk
07 - 2 large eggs
08 - 3 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1/2 cup semi-sweet chocolate chips, plus extra for topping

→ For Cooking

11 - Butter or oil for pan

# How to Prepare:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
02 - In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
03 - Pour the wet mixture into the dry ingredients and stir gently until just combined; some lumps are acceptable.
04 - Fold in the chocolate chips carefully, avoiding overmixing to maintain a tender batter.
05 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles appear on the surface and edges are set, about 2 to 3 minutes.
07 - Flip each pancake and cook for an additional 1 to 2 minutes until golden brown and cooked through.
08 - Repeat with remaining batter, greasing the skillet as needed. Serve warm with extra chocolate chips and maple syrup if desired.

# Expert Suggestions:

01 -
  • This recipe hides the secret to pancakes that are light yet satisfyingly rich, like a cozy morning hug.
  • The chocolate chips melt just enough to give little bursts of sweetness in every bite, making it a guaranteed favorite.
02 -
  • Don't overmix the batter—you want it lumpy, not smooth, for the fluffiest pancakes.
  • Using melted butter cooled down is a game changer; it keeps the texture perfect and helps with that irresistible golden crust.
03 -
  • For the best texture, sift your flour and dry ingredients before mixing.
  • Rest your batter for 5 to 10 minutes to help the baking powder work its magic and yield fluffier pancakes.

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