Description
These Fluffy Chocolate Chip Pancakes with Drippy Syrup are soft, thick, warm, and packed with melty chocolate in every bite. They’re easy to make, kid-friendly, and perfect for cozy mornings. The buttery flavor, golden edges, and syrupy drizzle make this recipe a breakfast dream you’ll want to make again and again.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 1/4 cups milk (or almond/oat milk)
- 1 large egg
- 3 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1/2–3/4 cup chocolate chips (any kind)
- Butter or oil for cooking
- Warm syrup for serving
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- Whisk the Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth and creamy.
- Combine the Batter: Pour the wet ingredients into the dry. Gently fold until just combined. Do not overmix. Fold in the chocolate chips.
- Heat the Pan: Warm a non-stick skillet or griddle over medium-low heat and lightly grease with butter or oil.
- Cook the Pancakes: Pour about 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set. Flip and cook until golden brown.
- Finish and Serve: Stack pancakes high, drizzle with warm syrup, and top with extra chocolate chips or whipped cream if desired.
Notes
For extra fluffy pancakes, avoid overmixing the batter. Keep the heat on medium-low to prevent burning. You can substitute dairy-free milk or use mini chocolate chips for better distribution.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 310
- Sugar: 14g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg