Indulge in these fluffy chocolate chip pancakes, a perfect blend of comfort and nutrition!
Packed with protein from eggs and milk, plus fiber from whole flour, these pancakes provide sustained energy for busy mornings.
With wholesome fats from butter and a touch of sweetness from chocolate, they’re quick, easy, and ideal for satisfying breakfasts or effortless meal prep.
Chocolate Chip Pancakes
Equipment
- 1 large mixing bowl
- 1 whisk or spoon
- 1 nonstick sauté pan
- 1 Spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp kosher salt
- 1 tbsp granulated sugar
- 1 large egg
- 1 ½ cups whole milk
- 3 tbsp unsalted butter melted
- 1 cup chocolate chips
- 1 tbsp vegetable oil or extra butter for cooking
Instructions
- Prepare the Dry Ingredients: Start by measuring 1 ½ cups of all-purpose flour into a large mixing bowl. Sift the flour to make it light and airy, which will help your pancakes rise beautifully. Add 3 ½ teaspoons of baking powder for fluffiness, 1 teaspoon of kosher salt to enhance flavor, and 1 tablespoon of granulated sugar to add a subtle sweetness. Use a whisk or fork to combine everything evenly until the mixture looks uniform and free of clumps. This step ensures a smooth foundation for the batter.
- Mix the Wet Ingredients: In a separate bowl or large measuring cup, crack 1 large egg and lightly beat it. Pour in 1 ½ cups of whole milk and add 3 tablespoons of melted unsalted butter. Stir gently to combine until the liquid ingredients are well incorporated. The mixture should be smooth, slightly thick, and ready to blend with the dry ingredients, giving the pancakes richness and moisture.
- Combine Wet and Dry Ingredients: Make a small well in the center of the dry ingredients and pour in the wet mixture. Using a whisk or spoon, stir gently until the batter is just combined. Lumps are perfectly fine—do not overmix, as this can make the pancakes dense and tough. The goal is a slightly lumpy, airy batter that will cook up into soft, tender pancakes.
- Fold in Chocolate Chips: Add 1 cup of chocolate chips to the batter. Carefully fold them in using a spatula so that they are evenly distributed throughout. Take care not to overmix; the chocolate chips should remain suspended in the batter to create pockets of melty chocolate in every bite.
- Preheat the Pan: Place a nonstick sauté pan over medium-high heat. Add 1 tablespoon of vegetable oil or butter and allow it to warm until shimmering but not smoking. To test if the pan is ready, sprinkle a few drops of water onto the surface—if they sizzle immediately, the pan is at the right temperature. Preheating ensures even cooking and golden-brown pancakes.
- Pour the Batter: Use a ¼ or ½ cup measuring cup to pour the batter onto the hot pan. The batter should naturally spread into a round shape; avoid flattening it with a spatula. Each pancake should be about 3–4 inches wide to cook evenly while remaining thick and fluffy.
- Cook the First Side: Allow the pancake to cook undisturbed until bubbles form across the surface and the edges start to look dry. This generally takes 2–3 minutes. The bubbles are your visual cue that the pancake is cooking through and ready to flip.
- Flip the Pancakes: Carefully slide a spatula under the pancake and turn it over. Cook for another 1–2 minutes on the second side until it is golden brown and fully cooked inside. The pancake should feel slightly springy when pressed gently, indicating it is light, tender, and perfectly cooked.
- Serve Immediately: Transfer the pancakes to a plate and stack them neatly. Add toppings like maple syrup, fresh berries, or extra chocolate chips for a decadent breakfast. Serving them warm ensures the chocolate remains melty and the pancakes stay fluffy.
Notes
- Use fresh baking powder for maximum fluffiness.
- Do not overmix the batter; small lumps are okay.
- Melt the butter completely, but avoid overheating.
- Preheat the pan before adding batter for even cooking.
- Customize with toppings like nuts, fruits, or syrup.
- Keep cooked pancakes warm in a low oven while finishing the batch.
- Serve immediately for best texture and melty chocolate.
- Vegetable oil can be used instead of butter for a lighter option.
Chef’s Secrets For Perfect Pancakes
Achieving perfectly fluffy chocolate chip pancakes comes down to a few subtle techniques.
First, sifting your flour not only removes lumps but also aerates the mixture, helping the pancakes rise better.
When combining wet and dry ingredients, always fold gently—overmixing can make pancakes tough.
Using whole milk adds creaminess, while melted butter adds richness and helps with browning.
Cooking over medium heat ensures the pancakes cook evenly without burning.
Lastly, keeping the cooked pancakes warm in a low oven while finishing the batch preserves their soft, tender texture.
Serving Suggestions To Enjoy Fully
These pancakes are incredibly versatile and pair well with both sweet and savory accompaniments.
For a classic breakfast, drizzle with maple syrup and top with fresh berries or banana slices.
You can also sprinkle a few extra chocolate chips on top for added indulgence.
For a brunch twist, serve with a dollop of Greek yogurt or a smear of nut butter to boost protein.
Adding a side of crispy bacon or sausage balances the sweetness and creates a more filling meal.
Presentation matters too—a neatly stacked pile garnished with powdered sugar can make them look café-ready.
Storage Tips To Keep Fresh
Chocolate chip pancakes are best enjoyed immediately, but you can store leftovers for later convenience.
Allow the pancakes to cool completely before storing to prevent sogginess.
Place them in an airtight container or zip-top bag in the refrigerator for up to 3 days.
For longer storage, freeze pancakes between layers of parchment paper in a freezer-safe container or bag for up to 2 months. Reheat gently in a toaster, oven, or microwave.
Using low heat preserves the fluffy texture and keeps the chocolate from burning. Avoid reheating too long, as it can dry out the pancakes.
Frequently Asked Questions
1. Can I make these pancakes vegan?
Yes! Replace the egg with a flax or chia egg (1 tablespoon of flax/chia seeds mixed with 3 tablespoons water, left to thicken) and use plant-based milk.
Swap butter for coconut oil or vegan margarine. Keep in mind the texture may be slightly different, but the pancakes will still be soft and flavorful.
2. Can I use a different type of flour?
You can experiment with whole wheat flour, oat flour, or gluten-free blends. Whole wheat will add more fiber but may make the pancakes slightly denser.
Gluten-free blends often need a bit more liquid, so adjust the milk as needed to achieve the right batter consistency.
3. How do I prevent pancakes from sticking to the pan?
Preheat your nonstick pan and lightly grease it with butter or oil. Make sure the pan is hot enough before adding the batter; a drop of water should sizzle immediately.
Avoid pressing down on the pancake while cooking—it can break the surface and cause sticking.
4. Can I make the batter ahead of time?
Yes, you can prepare the batter up to 1–2 hours in advance and keep it covered in the refrigerator.
Be aware that baking powder may lose some of its effectiveness over time, so the pancakes might be slightly less fluffy if the batter sits too long. Gently stir before cooking.
5. How can I make pancakes extra fluffy?
The secret to extra fluffiness is to avoid overmixing and to cook on medium heat.
You can also separate the egg, whip the egg whites until soft peaks form, and fold them into the batter at the end. This introduces additional air and creates a lighter, more airy pancake.
