Chocolate Chip Pancakes
These chocolate chip pancakes are everything a weekend breakfast should be. They're light, fluffy, and loaded with chocolate in every bite. A simple batter and pantry staples make this one of the most requested recipes in our house.
Servings: 4 people
Calories: 737kcal
Ingredients
- 2 cups (260g) all-purpose flour
- ¼ cup (50g) sugar
- 1 tablespoon (12g) baking powder
- 1 teaspoon (6g) salt
- 1 teaspoon (3g) cinnamon
- ¼ cup unsalted butter melted
- 1 ½ cups milk warmed
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup mini chocolate chips
- 1-2 tablespoons butter or canola oil for frying
Instructions
- Combine the flour, sugar, baking powder, cinnamon, and salt in a medium mixing bowl. Whisk to combine.
- In the microwave, melt the butter in a 2-cup glass measuring cup or small mixing bowl. Add the milk and warm for 30-60 seconds, until the butter remains melted on the surface of the milk.
- Add the egg and vanilla to the milk and butter mixture. Whisk to combine.
- Add the liquid ingredients to the dry ingredients and mix until just combined.
- Fold the mini chocolate chips into the pancake batter.
- In a large frying pan, warm 1 tablespoon of butter or oil over medium heat. Once the butter or oil is warmed, drop the batter into the hot pan. I like to use a ¼ cup cookie scoop to pour the batter into the pan.
- Once tiny bubbles begin to form on the surface of the pancakes, flip them over and cook on the second side for 1-2 more minutes.
- Serve the finished pancakes with butter, fresh fruit, and warm maple syrup.
Notes
- Make sure your pan is properly warmed before adding batter to the pan - too cool, and the pancakes won’t cook evenly, too hot and they’ll burn before the inside is set. A small test pancake is the easiest way to check.
- The batter should be thick but pourable, with a few small lumps remaining. Overmixing leads to dense pancakes.
- Leftover batter can be stored in an airtight container in the refrigerator for up to 24 hours. Cooked pancakes can be kept in the refrigerator for 2-3 days, or in the freezer for up to 2 months.
- No mini chocolate chips in the pantry? Regular chocolate chips, dark chocolate chips, or milk chocolate chips all work well.
Nutrition
Calories: 737kcal | Carbohydrates: 98g | Protein: 15g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 585mg | Potassium: 624mg | Fiber: 4g | Sugar: 46g | Vitamin A: 743IU | Vitamin C: 0.3mg | Calcium: 365mg | Iron: 4mg