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Chocolate Chip Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 56 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes (serves 8)
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Description

These Chocolate Chip Pancakes are a delightful breakfast treat combining fluffy, tender pancakes with rich bursts of chocolate chips in every bite. Perfect for a weekend morning, they are quick to prepare and cook within 25 minutes, yielding about 8 servings. Serve warm with butter, syrup, or your favorite breakfast sides for a delicious start to your day.

Ingredients

Dry Ingredients

  • 1 2/3 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 3 Tbsp granulated sugar
  • 3/4 cup dark or milk chocolate chips, regular or mini

Wet Ingredients

  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 4 Tbsp unsalted butter, melted and cooled

For Cooking

  • 2 Tbsp butter for greasing the skillet

Instructions

  1. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, salt, and sugar into a large mixing bowl. Stir in the chocolate chips evenly. Set this mixture aside.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the egg, vanilla extract, whole milk, and melted, cooled unsalted butter until the mixture is smooth and combined.
  3. Make the Batter: Pour the wet ingredients into the dry ingredient bowl. Whisk gently just until the ingredients are combined, taking care not to overmix to retain pancake fluffiness.
  4. Preheat the Skillet: Heat a large skillet or griddle over medium-high heat. Once hot, add 1 tablespoon of butter to grease the pan thoroughly.
  5. Cook Pancakes: Using a 1/3 cup measuring cup, pour batter onto the skillet for each pancake. Optionally, sprinkle extra chocolate chips on top. Cook for 2 to 3 minutes until bubbles form on the surface and edges become firm. Flip the pancakes and cook for an additional 1 to 2 minutes on the other side until golden brown and cooked through.
  6. Serve: Remove the cooked pancakes from the pan and repeat the process with remaining batter, adding more butter for greasing as needed. This recipe yields about 8 pancakes. Serve immediately with your choice of toppings while warm and enjoy.

Notes

  • Do not overmix the batter to keep the pancakes light and fluffy.
  • Use melted and cooled butter in the batter to avoid cooking the egg prematurely.
  • For extra chocolatey pancakes, sprinkle additional chocolate chips on top before flipping.
  • Adjust cooking heat as needed to prevent burning or undercooking the pancakes.
  • Serve with maple syrup, fresh fruits, or whipped cream for enhanced flavor.

Find it online: https://slsrecipes.com/chocolate-chip-pancakes-recipe/