Fluffy Chocolate Chip Pancakes

Chocolate Chip Pancake Ingredients

The ingredients needed to make these chocolate chip pancakes are already in your pantry. No, not the pancake mix, I’m talking about staples like:

• All-purpose flour: traditional, all-purpose flour for baking is what you want with this recipe (not self-rising). You can also use this 1:1 All-Purpose Gluten-Free flour.
• Baking powder: used to give these pancakes “lift” and make them fluffy.
• Salt: a little, used to aid in the chemical reaction for making pancakes fluffy. Omit if using butter that’s salted.
• Sugar: balances out the baking powder and gives pancakes defied edges we love.
• Milk: traditional dairy milk or non-dairy milk works here. If you’re out of milk, here is my recipe for pancakes without milk.
• Egg: used to bind these ingredients together. Essential for pancakes. That said, here is my post on the best egg substitutes for pancakes.
• Butter: a little goes a long way, don’t skip it. Gives the batter flavor.
• Chocolate chips: the start of the show and what brought you to this recipe.

1. Measure the dry ingredients
   Make sure to sift the flour, baking powder, sugar, and salt well in a bowl, so the ingredients are evenly distributed.
2. Add the wet ingredients
   To the dry ingredients, add the egg, milk, and melted butter. Whisk to combine to create a thick pancake batter.
3. Add the chocolate chips
   You can add the chocolate chips to the batter or after you pour the batter onto the pan.
4. Make the pancakes
   Grease or spray a non-stick pan or griddle and pour about ¼ cup of batter for each pancake. Make sure there are enough chocolate chips on each pancake.
5. Cook and flip
   Cook the pancakes over medium-high heat for about 2 minutes until you see defined edges and bubbles have formed. Flip them over and cook for an additional minute on the other side.
6. Remove and repeat
   Once cooked on the second side, remove the pancakes from the pan or griddle onto a plate. Repeat the process with the remaining batter and serve.

Want to see how these pancakes are made? Hit play on this video.

Ensure your baking powder is still active by adding half a teaspoon into a cup of water. If it fizzles immediately, it’s still good. Otherwise, it might be time to replace it.

Using a non-stick pan or griddle is the way to go when making pancakes.

Don’t over-mix: once the egg is whisked with the milk and the wet ingredients are combined, stop mixing. The batter will be thick.

Heat the griddle or pan first: once the pan is hot, grease or spray it and immediately pour the batter.

Don’t over-crowd the pan or griddle. You want to have enough room to flip the pancakes and room for them to expand.

If placing the chocolate chips over the top of the batter on the griddle, use a small spoon to cover them with a little batter to keep them from burning after you flip.

Best Toppings for Chocolate Chip Pancakes 

If you want to up the ante on your chocolate chip pancakes with toppings, here are a few I recommend:

• Fresh banana slices
• Mini chocolate chips
• Homemade pancake syrup
• Maple syrup
• Whipped cream
• Vanilla Greek yogurt