Fluffy Chocolate Chip Pancakes

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

These chocolate chip pancakes are totally delicious with a fluffy texture and packed with melty chips in every bite.

4.98 from 93 votes

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.

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.

Consistency Tips: The best visual is always the quick video above.

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If your pancakes are flat, your baking powder is no longer active (gone bad).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.