This is the kind of chocolate chip pancake recipe that legends serve up for breakfast. At least, that’s what my kids think, and you will too! They’re pillowy soft and delicious with melty chocolate chips in every bite.
Why I Keep a Large Bag of Chocolate Chips in My Freezer
We’re a tad obsessed with chocolate chips at our house. So much so that there’s always a Costco-size bag in our freezer! On weekends, I’ll often make my best pancake recipe, but when the kids want something extra special, chocolate chips are all it takes.
I use that same thick, fluffy pancake batter and fold in the chocolate chips. It’s such a simple way to make breakfast feel like a treat, and I don’t have to spend a fortune taking everyone out for IHOP pancakes.
How to Keep Chocolate Chips from Burning in Pancakes
I keep my chocolate chips in the freezer and fold them directly into the batter instead of sprinkling them onto the pancakes in the pan. This keeps most of the chocolate covered in batter so it doesn’t burn against the hot surface. Cook over medium heat, and if a few chips are exposed, cover them with a little extra batter. The chocolate will still melt inside, which is exactly what you want!
Laura’s Secrets for Fluffy Chocolate Chip Pancakes
- A thick and airy batter yields fluffy pancakes, and this one nails it.
- Fluffy pancakes need baking powder that’s active. If yours has been open for more than 9 months and your pancakes aren’t very fluffy, it might be time to replace it.
- Cool the pan between batches. Although these cook over medium heat, the pan can get too hot after several batches. If the butter or oil starts browning too quickly, take the pan off the heat for a minute and wipe it clean before cooking the next batch.
Fluffy Chocolate Chip Pancakes
Watch how it’s made:
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 ½ teaspoons baking powder, aluminum-free
- ¼ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 2 teaspoons vanilla
- ⅓ cup chocolate chips
Instructions
Make the pancake batter:
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Make a well in the middle by moving the flour to the sides, then pour in the milk, egg, melted butter, and vanilla. Use a fork to whisk the egg first, then mix it into the liquid ingredients and slowly combine them with the dry ingredients make the batter. Mix until there's no visible flour left, but stop mixing as soon as you can to avoid chewy pancakes.
- Add the chocolate chips to the bowl, and gently fold them into the batter with a silicone spatula, just enough to distribute them and cover them in batter.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side.
- Remove the pancakes from the pan onto a plate, cover them or keep them warm in a 200F oven on a sheet pan while you cook the rest. If you grease the pan with butter and it browns quickly, the heat is too hot. Rinse the pan between batches if needed to cool it down.
Serve:
- Serve the warm pancakes topped with your favorite toppings and syrup.
Notes
- If your batter is too thick, you likely added too much flour into the cup during measuring (or omitted the butter). Add 2 more tablespoons of milk to thin it, then mix gently.
- If your batter is too runny, add 1 to 2 tablespoons more flour, mix gently, and wait 5 minutes before cooking.
- If your pancakes are flat, your baking powder is no longer active (gone bad). This ingredient cannot be omitted.
- ⅓ to ½ cup of chocolate chips or chocolate chunks is ideal. Add more, and they’ll be too heavy (too much) for the batter.
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Kiya says
Did you recently adjust this recipe? The last 2 batches of pancakes I’ve made have been FLAT. I haven’t changed anything, so I’m perplexed!
Laura Fuentes says
Hi Kiya! The recipe has stayed the same… but if the last two batches of pancakes haven’t risen, it’s quite possible your baking powder has expired. It loses the ability to “rise” after it’s been opened for 6-9 months, depending on how it’s stored. Cheapest solution: grab a new tub.