Chocolate Chip Pancakes: The Ultimate Fluffy Perfection Recipe
Introduction
Chocolate chip pancakes are a delightful twist on a classic breakfast favorite. Fluffy, tender, and studded with melty chocolate chips, these pancakes are sure to become a weekend staple for the whole family.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips (milk chocolate, semi-sweet, or dark)
Instructions
- Step 1: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Step 2: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Step 3: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Some lumps are fine.
- Step 4: Fold in the chocolate chips evenly throughout the batter.
- Step 5: (Optional) Let the batter rest for 5 to 10 minutes to improve texture.
- Step 6: Heat a lightly oiled griddle or frying pan over medium-low heat.
- Step 7: Lightly grease the cooking surface with butter or cooking spray.
- Step 8: Pour about ¼ cup of batter onto the hot griddle for each pancake.
- Step 9: Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
- Step 10: Carefully flip each pancake with a spatula.
- Step 11: Cook the other side for 2 to 3 minutes until golden brown and cooked through.
- Step 12: (Optional) Keep cooked pancakes warm in a 200°F oven until ready to serve.
Tips & Variations
- Use a non-stick pan or a well-seasoned griddle to prevent sticking and ensure even cooking.
- Experiment with different types of chocolate chips or add chopped nuts for extra texture.
- For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
- Do not overmix the batter to keep pancakes light and fluffy.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag and freeze for up to 2 months.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour; however, pancakes may be denser. For a lighter texture, try using half whole wheat and half all-purpose flour.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges look set and slightly dry. This usually takes about 2 to 3 minutes on medium-low heat.
PrintChocolate Chip Pancakes: The Ultimate Fluffy Perfection Recipe
Enjoy the ultimate fluffy chocolate chip pancakes with this easy-to-follow recipe. These pancakes are light, tender, and studded with your choice of milk, semi-sweet, or dark chocolate chips, perfect for breakfast or brunch indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon white sugar
Wet Ingredients
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons melted butter, plus more for greasing
- 1 teaspoon vanilla extract
Add-ins
- ¾ cup chocolate chips (milk chocolate, semi-sweet, or dark)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined; it’s okay if the batter is a bit lumpy.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter, distributing them evenly without overmixing.
- Let Batter Rest (Optional): Allow the batter to rest for 5-10 minutes to help the pancakes become fluffier when cooked.
- Preheat Griddle/Pan: Heat a lightly oiled griddle or frying pan over medium-low heat until warm.
- Grease Cooking Surface: Lightly grease the griddle or pan with butter or cooking spray to prevent sticking.
- Pour Batter: Pour about ¼ cup of batter onto the hot griddle for each pancake, keeping space between each one.
- Cook First Side: Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges appear set.
- Flip Pancakes: Carefully flip each pancake using a spatula to avoid breaking.
- Cook Second Side: Cook for another 2-3 minutes until the pancakes are golden brown and cooked through.
- Keep Warm (Optional): To keep pancakes warm, place them in a preheated oven at 200°F until serving.
Notes
- For fluffier pancakes, do not overmix the batter; some lumps are okay.
- You can substitute all-purpose flour with a gluten-free blend if desired.
- Use butter or cooking spray to prevent sticking on the griddle or pan.
- Chocolate chips can be milk chocolate, semi-sweet, or dark depending on your preference.
- Letting the batter rest allows the flour to fully hydrate, improving texture.
Keywords: chocolate chip pancakes, fluffy pancakes, breakfast recipe, easy pancake recipe, homemade pancakes, chocolate chip breakfast
