Chocolate Chip Pancakes Morning

There is nothing like waking up to a plate of warm chocolate chip pancakes. These pancakes are fluffy and soft with plenty of melty chocolate chips in every bite. My family loves these on special weekends and they could not be easier to make at home.

The first time I made these pancakes was for my daughter’s birthday and now every family celebration starts with a big stack. The leftover pancakes always disappear from the fridge faster than any other breakfast.

Ingredients

• All purpose flour: gives the batter structure and fluff use the freshest flour for lighter results
• Baking powder and baking soda: work together to lift the pancakes and create that perfect tenderness be sure both are fresh and active for full rise
• Pinch salt: balances the sweetness and brings out flavors choose a fine salt for easy mixing
• Granulated sugar: adds just the right touch of sweetness to the batter do not skip it for golden browning
• Large egg: binds the batter and adds richness make sure it is at room temperature for best blending
• Vanilla: brings warm depth to the overall flavor use real vanilla extract for best results
• Whole milk: gives the pancakes moisture and softness always use full fat milk for extra richness
• Unsalted butter: melts into the batter and brings the ultimate tenderness let it cool fully before adding to the eggs
• Chocolate chips: the star of this pancake choose either dark or milk chocolate regular or mini for a different bite quality chocolate chips melt best and taste richer
• Butter for greasing: makes sure each pancake is golden brown and does not stick quality butter adds flavor so do not substitute oil

Step-by-Step Instructions

Sift the Dry Ingredients:

Combine flour baking powder baking soda salt and sugar in a large mixing bowl. Sifting ensures there are no lumps and results in a fluffier pancake. Stir in the chocolate chips gently to coat them in flour which helps prevent sinking during cooking.

Mix the Wet Ingredients:

In a separate medium bowl whisk together the egg vanilla milk and the cooled melted butter. Whisk until everything comes together smoothly but stop before it gets too frothy.

Combine Wet and Dry:

Pour the wet ingredients into the dry ingredient bowl. Whisk just until you see all the flour absorbed. Lumps are completely fine and even desired. Over mixing will make your pancakes tough and chewy instead of fluffy.

Prepare the Pan:

Heat a large skillet or griddle over medium high heat until you can feel the warmth when holding your hand above the surface. Add one tablespoon butter and let it melt swirling to coat the entire cooking surface.

Cook the Pancakes:

Use a third cup to scoop batter onto the hot skillet. If you want even more chocolate in every bite sprinkle a few extra chips on top of each pancake now. Cook until you see bubbles forming across the surface and the edges have set about two to three minutes.

Flip and Finish:

Flip each pancake carefully and cook for another one to two minutes. You want both sides golden brown and the centers just cooked through not dry.

Repeat and Serve:

Remove pancakes from the skillet and repeat with remaining batter adding more butter as needed to prevent sticking. Serve the pancakes immediately while they are hot and the chocolate is still gooey.

Save

My favorite part of these pancakes is the way the chocolate chips stay gooey inside. My little one always picks out the chips to eat first. One birthday morning my kids decided to stack the pancakes high and pour on extra syrup for a tower treat and now it is our yearly tradition.

Storage Tips

Let pancakes cool completely then layer them with parchment and refrigerate for up to three days. You can also freeze for up to two months tightly wrapped. Reheat in the toaster oven for maximum fluff and melty chips. Microwaving will do in a pinch but the pancakes will be softer.

Ingredient Substitutions

If you do not have whole milk you can swap in two percent but the pancakes will be slightly less rich. For a dairy free version use plant based milk and vegan butter and choose dairy free chocolate chips. Gluten free flour blends substitute well just make sure your baking powder and chips are gluten free too.

Serving Suggestions

Serve these pancakes with real maple syrup a dusting of powdered sugar or a dollop of whipped cream. Fresh berries on the side add brightness. On weekends I like to serve them with scrambled eggs and bacon for a hearty brunch spread.

Save

Cultural Context

Chocolate chip pancakes are a classic American breakfast treat. Fluffy buttermilk pancakes have been an American staple for generations and adding chocolate chips became popular in home kitchens around the mid twentieth century. They often appear at diners and are a favorite menu item for kids and anyone with a sweet tooth.

Recipe FAQs

→ How do I achieve fluffy pancakes?

Avoid overmixing the batter and ensure your baking powder is fresh. Sift dry ingredients for best results.

→ Can I use milk or dark chocolate chips?

Both dark and milk chocolate chips work well. Choose based on your taste preference for sweetness or richness.

→ What's the best pan temperature?

Medium-high heat allows pancakes to set quickly and evenly, creating a golden exterior while keeping them moist inside.

→ Can these be made ahead?

Yes, you can prepare pancakes in advance. Reheat gently on a skillet or in the oven to keep them soft.

→ Any topping suggestions?

Try a drizzle of maple syrup, a pat of butter, or a handful of fresh berries for extra flavor and color.

→ How do I prevent pancakes from sticking?

Grease your skillet well with butter between batches to ensure each pancake lifts easily without tearing.