Chocolate Chip Pancakes
These chocolate chip pancakes are light, fluffy, and packed with chocolatey goodness. Ready in minutes, they’re perfect for a quick breakfast or weekend brunch. High in protein and fiber, with just the right amount of indulgence, they make a deliciously satisfying start to any day.
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.
