Chocolate Chip Pancakes (Printable version)
Fluffy golden pancakes studded with chocolate chips, perfect for a tasty breakfast twist.
# 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 milk
07 - 2 large eggs
08 - 3 tablespoons unsalted butter, melted and cooled
09 - 1 teaspoon vanilla extract
→ Add-ins
10 - 3/4 cup semisweet chocolate chips
→ For Cooking
11 - Butter or neutral oil, for the pan
# How to Make It:
01 - Whisk together all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
02 - In a separate bowl, whisk milk, eggs, melted butter, and vanilla extract until smooth.
03 - Pour wet mixture into dry ingredients; stir gently until just incorporated, leaving some lumps.
04 - Fold semisweet chocolate chips into the batter evenly.
05 - Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
06 - Pour 1/4 cup batter per pancake onto the skillet and cook until bubbles appear and edges set, approximately 2–3 minutes.
07 - Flip and cook the opposite side for 1–2 minutes until golden brown and thoroughly cooked.
08 - Continue with remaining batter, greasing pan as necessary. Serve pancakes warm with preferred toppings.
# Expert Suggestions:
01 -
- They turn an ordinary breakfast into a moment worth savoring, like sharing a sweet secret with close friends
- Once you nail the fluffy texture and melty chips, this recipe becomes your go-to weekend treat
02 -
- Overmixing the batter is the rookie mistake that leads to tough pancakes—keep it light and lumpy
- Letting the batter rest for a few minutes allows the baking powder to activate fully & ensures peak fluffiness
03 -
- Use a medium heat to ensure pancakes cook evenly without burning outside before inside is done
- The secret to pockets of melted chocolate is folding chips in at the end and avoiding overmixing