Chocolate Chip Pancakes: A Sweet and Fluffy Breakfast Delight
Fluffy and golden brown pancakes loaded with melty chocolate chips. A sweet breakfast treat that’s perfect for kids and adults alike!
Equipment
- Large Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Non-stick Skillet or Griddle
- Spatula
- Ladle or Measuring Cup
Ingredients
For the Pancakes
- 2 cups all-purpose flour sifted
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.75 cups milk room temperature
- 1 large egg lightly beaten
- 0.25 cup unsalted butter melted
- 1 tsp vanilla extract
- 0.5 cup chocolate chips semi-sweet or milk chocolate
For Serving (Optional)
- maple syrup for drizzling
- butter for topping
- extra chocolate chips for garnish
- whipped cream optional, for extra indulgence
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the egg, then add milk, melted butter, and vanilla extract. Stir to combine.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
- Carefully fold in the chocolate chips, distributing them evenly throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Remove from heat and serve warm with maple syrup, butter, and extra chocolate chips.
Video
Notes
For extra chocolatey pancakes, use a mix of milk and dark chocolate chips. To keep pancakes warm, place them in a preheated oven at 200°F (93°C) while you finish cooking the batch.
