Chocolate Chip Pancakes

These fluffy chocolate chip pancakes are the perfect combination of light, airy texture and melty chocolate goodness. They come together in minutes with simple pantry staples, making them ideal for a quick breakfast or a cozy weekend brunch. Serve with syrup, fresh fruit, or whipped cream for an extra indulgent touch!

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Course: Breakfast, Brunch

Cuisine: American

Keyword: best pancakes, chocolate chip pancakes recipe, fluffy chocolate chip pancakes, homemade pancakes

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 25

Servings:

Calories: 320kcal

Cost: 6$

Equipment

1 Mixing Bowl Large, for combining ingredients
1 Whisk For mixing wet ingredients
1 Measuring cups To measure flour, milk, etc.
1 Measuring Spoons For precise measurements
1 Griddle or Pan Non-stick or cast iron recommended
1 Spatula For flipping pancakes
1 Ladle or Scoop For evenly portioning batter

Ingredients

1½ cups All-purpose flour Can substitute half with whole wheat
2 tbsp Sugar Adjust to taste
2 tsp Baking powder Ensure it's fresh for fluffiness
¼ tsp Salt Enhances flavor
1 cup Milk Whole milk preferred, but any works
2 large Eggs Room temperature
2 tbsp Melted butter Adds richness
1 tsp Vanilla extract Enhances sweetness
1 cup Chocolate chips Semi-sweet, mini chips distribute best

Instructions

In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk the milk, eggs, melted butter, and vanilla until smooth.
Gently mix wet and dry ingredients until just combined; lumps are okay.
Gently fold in chocolate chips, avoiding overmixing.
Preheat a griddle or pan over medium heat and lightly grease with butter or oil.
Use a ¼-cup scoop to pour batter onto the griddle.
Let pancakes cook until bubbles form on the surface and edges look set (about 2-3 minutes).
Carefully flip and cook for another 1-2 minutes until golden brown.
Repeat with remaining batter, keeping pancakes warm in a 200°F oven if needed.
Serve warm with maple syrup, fresh fruit, or whipped cream.

Notes

Make it Dairy-Free: Use almond, oat, or soy milk and replace butter with coconut oil.
Make it Healthier: Swap half the flour for whole wheat and reduce sugar to 1 tbsp.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 1 month.
Reheating Tip: Pop them in the toaster for a quick and crispy warm-up.

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