Chocolate Chip Pancakes

Homemade Chocolate Chip Pancakes are the most decadent breakfast! Soft, fluffy homemade pancakes, cooked to perfection and studded with your favorite chocolate chips, are easier to make at home than you think. All you need are a handful of ingredients and about 30 minutes to make this Chocolate Chip Pancake recipe.

Prep Time 8

Cook Time 20

Total Time 28

Servings (1.5 tablespoon) pancakes

Calories 100kcal

Ingredients

2 cups all-purpose flour 240g
2 tablespoons granulated sugar 30g
2 teaspoons baking powder 12g
½ teaspoon baking soda 4g
½ teaspoon kosher salt 3g
¾ cup chocolate chips 150g + more for topping
1 ½ cups whole milk 380ml
2 large eggs ~108g
1 teaspoon pure vanilla extract 6g
2 tablespoons unflavored oil like vegetable or canola oil (30g)

Instructions

Measure the flour, sugar, baking powder, baking soda and salt into a large bowl. Whisk until combined.
Pour the chocolate chips on top of the dry ingredients, and stir to combine. Set aside.
Measure the milk into a smaller bowl or liquid measuring cup.
Add the eggs, vanilla extract and oil to the milk. Use a fork or a whisk to stir the wet ingredients until combined. Make sure the egg yolk and white are incorporated.
Pour the wet ingredients into the dry ingredients. Stir until just combined with a rubber spatula. Be careful not to overmix, as this will affect the texture of the pancakes. Don’t fret about lumps — they’re OK.
Once the batter has been mixed, heat a nonstick skillet or a griddle over medium heat. Brush the pan with melted butter or unflavored cooking spray.
Dollop the pancakes onto the preheated skillet when ready using a cookie scoop or a measuring cup.
When several bubbles have formed on the surface, flip the pancakes, and cook through.
Repeat until all of the pancakes have been made. (You might have to wipe down the griddle with a wet paper towel between rounds of pancakes if chocolate chips are sticking to it. Make sure to re-butter the pan, too!)
Stack the pancakes onto plates and serve with your favorite toppings. (We topped these with whipped cream, extra chocolate chips and a drizzle of chocolate fudge sauce, but you do you!)

Notes

This pancake recipe makes 25 (1.5 tablespoon) pancakes. You can make them larger or smaller, but your pancake total number will change based on this.

You may use your favorite type of chocolate chips in this recipe.

To freeze extra pancakes, simply line a baking sheet with wax paper, and pop them in the freezer for 4-6 hours. When the pancakes are frozen solid, transfer them to a freezer baggie. Reheat in the toaster oven, toaster or the oven until warm.

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