Description

These fluffy chocolate chip pancakes are light, tender, and packed with melty chocolate chips in every bite. Made from scratch with simple ingredients, they’re the perfect special breakfast that’s easy enough for any weekend morning. Serve them hot off the griddle with butter and maple syrup for a breakfast everyone will love.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients:

2 large eggs
1¾ cups whole milk
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

Mix-Ins:

1 cup semi-sweet chocolate chips, plus extra for topping

For Cooking:

Butter or cooking spray for the griddle

For Serving:

Butter
Pure maple syrup
Whipped cream (optional)
Fresh berries (optional)

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Instructions

Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center and set aside. This ensures even distribution of leavening and prevents clumps.
Combine the Wet Ingredients: In a medium bowl, whisk the eggs until slightly beaten. Add the milk, melted butter, and vanilla extract. Whisk until everything is well combined and the mixture is smooth.
Combine Wet and Dry: Pour the wet ingredients into the well of the dry ingredients. Using a whisk or wooden spoon, gently stir together until just combined. The batter should be slightly lumpy—this is crucial! Overmixing creates tough, flat pancakes. A few flour streaks are okay.
Add Chocolate Chips: Gently fold in the chocolate chips, reserving a few tablespoons for topping if desired. Let the batter rest for 5 minutes while you heat your griddle. This allows the flour to fully hydrate and creates fluffier pancakes.
Heat Your Griddle: Preheat a non-stick griddle or large skillet over medium heat (about 350°F if your griddle has temperature control). Test the temperature by sprinkling a few drops of water on the surface—they should sizzle and evaporate immediately. Lightly grease with butter or cooking spray.
Cook the Pancakes: Pour about 1/4 cup of batter onto the hot griddle for each pancake, spacing them a few inches apart. If desired, press a few extra chocolate chips onto the top of each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and Finish: When bubbles have formed across most of the surface and popped, leaving small holes, it’s time to flip. Use a wide spatula and flip confidently in one motion. Cook for another 1-2 minutes on the second side until golden brown and cooked through.
Keep Warm: Transfer finished pancakes to a baking sheet in a 200°F oven to keep warm while you cook the remaining batter. Alternatively, stack them on a plate and cover loosely with foil.
Serve: Serve hot with butter, maple syrup, and any additional toppings you love. Watch them disappear!

Notes

Don’t Overmix: Lumpy batter makes fluffy pancakes. Mix just until ingredients are combined, even if you see a few flour streaks.
Temperature Matters: If pancakes brown too quickly on the outside but are raw inside, your heat is too high. If they take forever to cook and don’t brown well, increase the heat slightly.
Resting Time: Letting batter rest for 5 minutes makes a noticeable difference in fluffiness.
Buttermilk Option: For extra tangy pancakes, substitute buttermilk for regular milk and reduce baking powder to 1½ teaspoons. Add 1/4 teaspoon baking soda.
Size Matters: Smaller pancakes (3-inch) are easier to flip and great for kids. Larger pancakes (5-inch) are more impressive but trickier to flip perfectly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 3 medium pancakes (without toppings)
Calories: 425
Sugar: 24g
Sodium: 380mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 2g
Protein: 10g
Cholesterol: 85mg