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Chocolate Chip Pancakes

Chocolate Chip Pancakes

These fluffy chocolate chip pancakes hit that sweet spot between breakfast and dessert. They're not too sweet, not too heavy, and they cook up beautifully golden with pockets of melted chocolate throughout.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 pancakes servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups milk (whole or 2%)
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold them together until small lumps remain.
  4. Fold in the chocolate chips and let the batter rest for 5 minutes.
  5. Heat a non-stick griddle over medium heat and add a small pat of butter.
  6. Pour about ¼ cup of batter onto the griddle for each pancake.
  7. Cook until bubbles form on the surface, then flip and cook until golden brown.
  8. Transfer to a warm plate and repeat with remaining batter.

Notes

Don't overmix the batter to ensure fluffy pancakes. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.