Go Back

Chocolate Chip Pancakes - Fluffy, Sweet, and Simple

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda (especially if using buttermilk or acidified milk)
  • 1/2 teaspoon fine salt
  • 1 cup (240 ml) milk (or 1 cup milk + 1 tablespoon lemon juice or vinegar, rested 5 minutes)
  • 1/2 cup (120 ml) buttermilk (or use 1 1/2 cups total buttermilk and skip the lemon juice)
  • 1 large egg
  • 3 tablespoons melted unsalted butter (plus more for the pan)
  • 1 teaspoon vanilla extract
  • 3/4 to 1 cup semisweet chocolate chips (mini chips work best for even distribution)
  • Optional toppings: maple syrup, sliced bananas, berries, whipped cream, extra chips

Method
 

  1. Combine dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt until evenly mixed. This helps prevent clumps and distributes leavening agents.
  2. Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the milk, buttermilk, egg, melted butter, and vanilla until smooth. If using lemon juice, add it to the milk first and let it sit 5 minutes before whisking in the rest.
  3. Make the batter. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no streaks of flour remain. A few small lumps are fine—overmixing makes pancakes tough.
  4. Fold in the chocolate chips. Sprinkle in the chips and fold gently to distribute. If using regular-size chips, keep some aside to sprinkle on top as the pancakes cook for prettier surfaces.
  5. Rest the batter. Let the batter sit for 5–10 minutes while you preheat your pan. This rest hydrates the flour and gives a fluffier rise.
  6. Preheat the pan. Heat a nonstick skillet or griddle over medium heat (about 350°F/175°C on an electric griddle). Lightly butter or oil the surface. It’s ready when a drop of water sizzles on contact.
  7. Portion and cook. Scoop about 1/4 cup batter per pancake. If you saved some chips, sprinkle a few onto each pancake now. Cook until bubbles form across the surface and the edges look set, 2–3 minutes.
  8. Flip and finish. Flip gently and cook another 1–2 minutes, until golden and cooked through. Adjust the heat as needed to prevent scorching the chocolate or overbrowning the pancakes.
  9. Serve warm. Stack pancakes on a warm plate and cover loosely with a kitchen towel while you cook the rest. Serve with maple syrup, fruit, or a dusting of powdered sugar.