Chocolate Chip Pancakes
Fluffy chocolate chip pancakes with melty chocolate in every bite—perfect for a sweet breakfast treat! Easy to make and irresistibly delicious for kids and adults alike.
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 1¼ cups whole milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- Butter or oil for griddle
Instructions
- Start by melting your butter first and pop it in the microwave for about 30 seconds and then set it aside to cool slightly. You don’t want it hot enough to cook the egg when we mix them later.
- In a large bowl, whisk together your flour, baking powder, salt, and sugar. Make a well in the center – this makes it easier to mix the wet ingredients in without getting lumps.
- Pour the milk into a medium bowl and add your egg, cooled melted butter, and vanilla. Whisk until the egg is completely broken up and everything’s well combined – you want it to look uniformly creamy with no streaks of egg white.
- Pour your wet ingredients into the well in your dry ingredients. Using a whisk, stir from the center outward, gradually pulling in the dry ingredients. Stop mixing as soon as you don’t see any more dry flour – the batter should be a bit lumpy. Overmixing will make your pancakes tough.
- Gently fold in the chocolate chips. I like to hold back about 2 tablespoons to sprinkle on top of the pancakes as they cook.
- Heat your griddle or non-stick pan over medium heat. Add about a teaspoon of butter and spread it around (it should melt quickly but not brown).
- Pour about 1/3 cup of batter for each pancake. If you held back some chips, sprinkle a few on top of each pancake now. Watch for bubbles to form on the surface – when they pop and leave little holes that stay open, it’s time to flip.
- Flip the pancakes once and only once – they should be golden brown on the bottom. Cook the second side for about 1-2 minutes until golden brown.
- Adjust your heat as needed between batches. If the pancakes are browning too quickly, lower the heat a bit. If they’re taking forever to bubble, raise it slightly.
- Keep finished pancakes warm in a low oven (200°F) while you cook the rest, but try not to stack them or they’ll get soggy. Serve them up while they’re still warm and the chocolate chips are melty!