Description
Fluffy chocolate chip pancakes with pockets of melted chocolate, perfect for a cozy breakfast or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1 tablespoon butter or neutral oil, for greasing the pan
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving a few small lumps.
- Fold in the chocolate chips.
- Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Scoop about 1/4 cup of batter for each pancake onto the hot skillet. Cook for 2 to 3 minutes, or until bubbles begin to form on the surface and the edges look set.
- Flip and cook for another 1 to 2 minutes, until golden brown and cooked through.
- Serve warm with extra chocolate chips, butter, maple syrup, sliced fruit, or a dusting of powdered sugar.
Notes
- Use mini chocolate chips for more even chocolate in every bite.
- Swap the semi-sweet chocolate chips for milk chocolate or dark chocolate chips depending on sweetness preference.
- Add 1/2 teaspoon of cinnamon to the batter for a warmer flavor.
- Stir in sliced bananas or blueberries along with the chocolate chips.
- Replace 2 tablespoons of flour with finely ground oats or add chopped walnuts for nuttier taste.
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze cooled pancakes in a single layer on a baking sheet before transferring to a freezer-safe bag for up to 2 months.
- Reheat refrigerated or frozen pancakes in the microwave for 20–30 seconds, or warm them in a toaster or low oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 200 kcal
- Sugar: 7 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
