Chocolate Chip Pancakes
Chocolate Chip Pancakes are exactly what they sound like: soft, fluffy pancakes dotted with melty chocolate in every bite. Nothing fussy. Nothing over the top. Just a reliable, go-to weekend breakfast you can make without a big production. If you want a stack that tastes like a treat but still feels homemade, this is it.
Ingredients
- 1 cup all-purpose flour (120 g)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3/4 to 1 cup milk (start with 3/4 cup; add more to thin as needed)
- 1 large egg
- 2 tablespoons melted unsalted butter (plus more for the pan)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (mini or regular), plus a few extra for sprinkling
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry. Gently stir until just combined. A few small lumps are totally fine. If the batter looks very thick, splash in a bit more milk. Let it rest for 5 minutes while you heat the pan.
- Heat a nonstick skillet or griddle over medium heat. Lightly butter the surface. When a drop of water sizzles, you’re good to go.
- For each pancake, ladle about 1/4 cup of batter onto the pan. Sprinkle a few extra chocolate chips on top. Cook until the edges look set and bubbles form on the surface, 2 to 3 minutes.
- Flip gently and cook another 1 to 2 minutes, until golden and cooked through. Adjust the heat if they brown too quickly.
- Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.