Chocolate Chip Pancakes

Make a batch of homemade chocolate chip pancakes for a sweet breakfast treat. They're made from scratch with simple ingredients and filled with melty chocolate chips.

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Author Heather

Ingredients

1 cup (120 g) all-purpose flour
2 tablespoons granulated sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 large egg
1 cup (227 g) whole milk
2 tablespoons (28 g) unsalted butter melted
1 teaspoon vanilla extract
¼ cup (44 g) mini chocolate chips

Instructions

In a large bowl, combine all dry ingredients: flour, sugar, baking powder, and salt. Whisk together to remove clumps.
Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter - this is normal.
Gently stir in chocolate chips.
Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat. If not non-stick, grease lightly with butter or cooking spray.
Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over. Cook the second side until lightly browned. Remove pancake from skillet and repeat with remaining batter.
Serve pancakes warm with a dollop of whipped cream and more chocolate chips, maple syrup, or fruit compote.

Notes

Pancakes raw in the middle?: Your heat is too high, or you're not cooking your pancakes long enough. Turn the heat down slightly, return your pancakes to the pan, and heat slowly to cook the middle without burning the outsides.
Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or frozen for 1-2 months in a freezer-safe container.

Nutrition