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Chocolate Chip Pancakes

Fluffy, golden pancakes studded with sweet chocolate chips, perfect for a delightful breakfast experience.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Make sure it's fresh for the best texture.
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup milk Can substitute with almond or oat milk.
  • 1 large egg
  • 2 tablespoons melted butter Butter should be melted but not hot.
Additions
  • 1/2 cup chocolate chips Feel free to swap for white or dark chocolate chips.
  • 1 tablespoon cooking spray or additional butter For greasing the pan.

Method
 

Preparation
  1. In a medium-sized bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt) until combined.
  2. In another bowl, whisk together the wet ingredients (milk, egg, melted butter) until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay.
  4. Fold in the chocolate chips until evenly distributed throughout the batter.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat and lightly coat it with cooking spray or butter.
  2. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes on the other side, until golden brown.
  3. Stack the pancakes high on a plate, drizzle with maple syrup, and add your favorite toppings before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to two months with parchment paper between each pancake. Reheat in the toaster or microwave.