A quick, sweet breakfast that kids and adults will love.
introduction
These chocolate chip pancakes are soft and simple. You mix a few basic ingredients and cook pancakes on the stove. They have warm chocolate chips in every bite. They cook fast and taste like a treat.
why make this recipe
- You can make it with common pantry items.
- The pancakes are quick to cook and serve.
- Chocolate chips make them a favorite for kids and guests.
- The batter is easy to mix and forgiving.
how to make Chocolate Chip Pancake Recipe
- Mix dry ingredients in one bowl and wet ingredients in another.
- Combine wet and dry gently. Do not overmix; small lumps are okay.
- Fold in the chocolate chip morsels.
- Heat a non-stick skillet and melt butter with a little oil.
- Pour batter by 1/4 cup scoop and cook until bubbles form.
- Flip and cook the other side until golden brown.
- Stack the pancakes and add extra chocolate chips or syrup.
Ingredients :
- 1 1/2 cups all-purpose flour, measured then sifted
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 cup whole milk
- 2 Tbsp whole milk
- 1 large egg
- 2 Tbsp unsalted butter melted and cooled
- 1 cup chocolate chip morsels
- 2 tsp canola oil divided, for cooking
- 2 Tbsp unsalted butter divided, for cooking
Directions :
- Begin by heating a non-stick skillet over medium heat and adding 1 Tbsp of butter and 1 tsp of canola oil.
- Once the butter is melted and the surface is hot, use a 1/4 measuring cup to pour the pancake batter into the pan, ensuring they have space and aren’t crowded.
- Let the pancakes cook until bubbles form on the surface and the edges begin to look set, about 2 to 3 minutes.
- Gently flip each pancake with a spatula and cook for an additional 2 minutes on the other side until golden brown.
- Once cooked, stack them on a plate and top with additional chocolate chips, a drizzle of maple syrup, or a sprinkle of powdered sugar.
- Serve warm with a side of fresh fruit or a dollop of whipped cream.
how to serve Chocolate Chip Pancake Recipe
Serve the pancakes hot. Add a pat of butter, a drizzle of maple syrup, or extra chocolate chips on top. Fresh fruit, whipped cream, or a little yogurt work well on the side. Stack them and serve right away for best texture.
how to store Chocolate Chip Pancake Recipe
Cool pancakes completely before storing. Put them in an airtight container or a zip-top bag. Keep in the fridge for up to 3 days. To reheat, warm in a skillet over low heat or microwave for 20–30 seconds. For longer storage, freeze in a single layer, then bag and freeze up to 2 months. Reheat from frozen in a toaster or oven.
tips to make Chocolate Chip Pancake Recipe
- Do not overmix the batter. A few lumps keep pancakes light.
- Let the skillet get hot before you add batter.
- Use a 1/4 cup scoop for even-sized pancakes.
- Add chips to the batter just before cooking to stop them from sinking.
- Use a mix of butter and oil so pancakes brown without burning.
variation (if any)
- Use mini chocolate chips for even distribution.
- Add a teaspoon of vanilla extract to the batter for more flavor.
- Mix in a mashed banana or a handful of blueberries for fruit variation.
- Substitute half the flour with whole wheat for a bit more fiber.
FAQs
Q: Can I use milk substitutes?
A: Yes. You can use almond milk or oat milk. The texture will be slightly different but still good.
Q: Can I make the batter ahead?
A: You can mix the batter and keep it in the fridge for up to 8 hours. Stir gently before cooking.
Q: Why do my pancakes come out flat?
A: Flat pancakes can mean the baking powder is old or you overmixed the batter. Check your baking powder and mix gently.
Q: How do I stop the chips from sinking?
A: Fold chips into the batter just before cooking. You can also sprinkle chips on the pancake after you pour the batter in the pan.
Conclusion
For a very fluffy take on chocolate chip pancakes, try this well-tested version from Laura Fuentes: Fluffy Chocolate Chip Pancakes (Like IHOP at Home) – Laura Fuentes