chocolate chip pancakes recipe
The Best chocolate chip pancakes recipe
The best part is how adaptable they are. You can make them extra fluffy by adding a splash of milk or a little extra baking powder, or keep them light and airy if you prefer. They’re also surprisingly versatile—great with peanut butter and banana slices, or even just plain with a sprinkle of cinnamon. If you’re watching portions, you can adjust the chocolate chip quantity, but honestly, I’d never skip them. They’re that satisfying. And let’s be honest, pancakes are a great way to sneak in a little extra fiber and healthy fats from whole wheat flour or oats, if you want to tweak them for a bit more nutrition. They’re a little indulgence that’s still pretty balanced.
Classic Fluffy Chocolate Chip Pancakes
A simple, foolproof way to make tender, golden pancakes loaded with gooey chocolate chips. Perfect for breakfast or brunch.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1 large egg
- 1/2 cup melted butter, cooled
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
👨🍳Directions
-
1
Whisk flour, baking powder, baking soda, and salt in one bowl. In another bowl, beat milk, egg, melted butter, sugar, and vanilla until smooth. -
2
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. -
3
Heat a non-stick skillet over medium heat. Pour 1/4 cup batter per pancake and cook until bubbles form on the surface, then flip and cook until golden brown. -
4
Transfer cooked pancakes to a plate. Top each with a few chocolate chips while still warm.
🔧Equipment
- Mixing bowls
- Whisk
- Non-stick skillet
- Pancake spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Fluffy Chocolate Chip Pancakes Works
❓ Frequently Asked Questions About Fluffy Chocolate Chip Pancakes
1. What’s the secret to fluffy pancakes in this recipe?
The key is mixing just until the flour is moistened—don’t overmix after adding the baking powder. Stirring too long develops gluten, which makes pancakes dense. Also, let the batter sit for five minutes before cooking for a lighter texture.
2. Can I use a different type of chocolate chips?
Yes! Swap traditional chocolate chips for white chocolate, dark chocolate chunks, or even mini marshmallows for a fun twist. Just ensure the chocolate melts evenly at 350°F.
3. How do I know when the pancakes are done?
The edges should be golden brown, and the tops should bubble lightly. Use a spatula to check for a slight pull—if the batter isn’t sticking, they’re ready. Cooking time varies by batter thickness, so adjust as needed.
4. What if my batter turns out too thick?
If the batter is too stiff, thin it with 1–2 tablespoons of milk or buttermilk. Stir gently to avoid overmixing. If it’s too thin, let it rest for another 5 minutes before cooking.
5. Can I make these ahead of time?
Yes! Cook the pancakes fresh and freeze them in a single layer on a tray, then transfer to an airtight container. Reheat in a toaster or oven until warm.
