Chocolate Chip Pancakes
Deliciously light and fluffy chocolate chip pancakes that are quick to make and full of flavor. With a simple mix of pantry staples and rich chocolate chips, this breakfast favorite is both satisfying and nutrient-rich, making it perfect for busy mornings or a comforting weekend brunch.
Equipment
- 1 large mixing bowl
- 1 whisk or spoon
- 1 nonstick sauté pan
- 1 Measuring Cup
- 1 Spatula
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: Begin by taking a large mixing bowl and sifting in 1 ½ cups of all-purpose flour. This ensures your pancakes are light and fluffy by removing any lumps. Next, add 3 ½ teaspoons of baking powder, which will help the batter rise beautifully. Sprinkle in 1 teaspoon of kosher salt to balance flavors, and finish with 1 tablespoon of granulated sugar for a touch of sweetness. Gently whisk all the dry ingredients together until they are evenly combined and aerated, creating a fine, uniform mixture that will form the base of your pancakes.
- Combine the Wet Ingredients: In a separate bowl, crack 1 large egg and beat it lightly until the yolk and white are fully blended. Pour in 1 ½ cups of whole milk and 3 tablespoons of melted unsalted butter. Whisk the mixture gently to ensure the ingredients are fully incorporated. The melted butter adds a subtle richness and helps prevent the pancakes from sticking to the pan, while the milk keeps the batter smooth and creamy.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet ingredients into the flour mixture. Stir carefully just until combined—small lumps are perfectly fine and will result in tender pancakes. Avoid overmixing, as this can develop gluten and make your pancakes dense rather than light and fluffy.
- Fold in the Chocolate Chips: Take 1 cup of chocolate chips and fold them gently into the batter. Make sure the chips are evenly distributed but do not over-stir, as this can cause the chocolate to sink or melt prematurely. The chocolate chips will provide little pockets of sweetness and richness throughout each pancake, making every bite indulgent yet balanced.
- Preheat the Pan: Place a nonstick sauté pan over medium-high heat and add 1 tablespoon of vegetable oil or butter. Allow the pan to heat fully; this ensures that the pancakes cook evenly and develop a light golden-brown crust. To test the temperature, sprinkle a few drops of water in the pan—they should sizzle immediately. A properly heated pan is crucial for achieving perfectly cooked pancakes with a soft, fluffy interior.
- Cook the Pancakes: Using a measuring cup, pour about 1 cup of batter into the center of the hot pan. The batter should spread naturally into a round shape. Cook the pancake undisturbed until small bubbles appear on the surface and the edges look slightly dry. This usually takes about 2–3 minutes, depending on your stove. Carefully slide a spatula under the pancake and flip it over. Cook for an additional 1–2 minutes on the other side, until the pancake is golden-brown and cooked through. Repeat this process for the remaining batter, adding more oil or butter to the pan as needed.
- Serve and Garnish: Once all the pancakes are cooked, stack them on a plate while still warm. You can top them with extra chocolate chips, a pat of butter, a drizzle of maple syrup, fresh berries, or even a sprinkle of powdered sugar for an extra special touch. Serve immediately to enjoy the pancakes at their softest, fluffiest state.
- Storage Tips (Optional): If you have leftovers, let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, place parchment paper between pancakes and freeze them for up to 1 month. Reheat in a toaster or microwave for a quick, ready-to-eat breakfast.
Notes
- Use whole milk for the richest, fluffiest pancakes, but you can substitute with plant-based milk if preferred.
- Do not overmix the batter; small lumps create light, tender pancakes.
- Chocolate chips can be swapped for dark chocolate, white chocolate, or even fruit for variety.
- Preheating the pan properly is key to golden, evenly cooked pancakes.
- Adjust cooking time slightly for thicker or thinner pancakes.
- Pancakes are best served immediately but can be stored for later.
