Description
Fluffy chocolate chip pancakes perfect for a sweet breakfast treat with gooey chips in every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp butter, melted
- 1 tsp vanilla extract
- 1/2 cup semi‑sweet chocolate chips
Instructions
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat egg and then whisk in milk, melted butter, and vanilla.
- Pour wet ingredients into dry and mix until just combined; batter should be slightly lumpy.
- Gently fold in chocolate chips.
- Heat a lightly buttered griddle or nonstick pan over medium heat.
- Pour 1/4 cup batter per pancake onto griddle.
- Cook until bubbles form and edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve hot with extra chocolate chips, butter, maple syrup, or fresh fruit.
Notes
- For thinner pancakes, add a splash more milk to batter.
- Do not overmix the batter—overmixing yields tough pancakes.
- Keep pancakes warm in a 200 °F (95 °C) oven while cooking the rest.
- Blueberries or pecans make great mix‑in variations.