Cookie Pancakes with Chocolate Chips

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These cookie pancakes cook up incredibly fluffy with melty chocolate chips in every bite.

5 from 5 votes

Combine the dry ingredients in a bowl. Make a well in the center by moving the flour to the sides, and add the milk, eggs, melted butter, and vanilla. Break up the egg with a fork first, then mix to combine the wet and dry ingredients to make the batter.
Add the chocolate chips to the bowl and gently fold them into the batter with a spatula. I recommend letting the batter sit for 5 minutes, then giving the batter one last turn to mix it right before cooking. The batter is thick.

Heat a non-stick surface over medium heat and lightly grease it with oil or butter. Immediately, pour ¼ cup of batter per pancake and use the back of the scoop to lightly spread the batter. Cook the first side for 2 minutes, until bubbles form and the sides are defined. Flip them over and cook the second side for a little less time.
Repeat the process with the remaining batter while you keep the pancakes warm on a plate covered with a clean kitchen towel or on a sheet pan inside a 200F oven.

Stack them high, topped with butter and syrup or your favorite pancake toppings.
Refrigerate leftover pancakes for up to 3 days in an airtight container or freeze them flat, then transfer them into a zip bag, where they can stay frozen for up to 3 months. Microwave them for 30 seconds to 1 minute.

Consistency Tips:

The batter is thick and is meant to be gently spread with the scoop (but not like biscuit batter). If it's too thick, you likely added too much flour when measuring into the cup. Add 2-3 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If your pancakes are flat, your baking powder is no longer active (gone bad), and it happens when it's been opened for more than 9-12 months. This ingredient cannot be omitted.