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Description
These Fluffy Chocolate Chip Pancakes are soft, golden, and filled with gooey chocolate chips in every bite. Quick to make in under 20 minutes, they’re perfect for a cozy weekend breakfast or a fun breakfast-for-dinner night.
Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat flour for a healthier version)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (semisweet, milk, or dark)
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder, and salt until well combined.
- Combine the Wet Ingredients: In another bowl, whisk together milk, egg, melted butter, and vanilla.
- Make the Batter: Gently stir the wet ingredients into the dry mixture until just combined. Do not overmix; lumps are fine.
- Add the Chocolate Chips: Fold in the chocolate chips, saving a few to sprinkle on top during cooking.
- Cook the Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface (about 2 minutes), then flip and cook until golden brown, about 1–2 minutes more.
- Serve and Enjoy: Stack the pancakes, drizzle with syrup, and add extra chocolate chips or fruit for garnish.
Notes
Don’t overmix the batter—this keeps the pancakes light and fluffy. For extra flavor, add a pinch of cinnamon or swap chocolate chips with blueberries or white chocolate. To keep pancakes warm while making batches, place them on a baking sheet in a 200°F oven.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 12g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
