Chocolate Chip Pancakes

Oh, the joy of chocolate chip pancakes! If you’ve ever wished your weekend mornings could smell like a bakery but taste like warm hugs, you’re in the right place. These pancakes are fluffy, golden, and studded with melty chocolate chips that ooze right when you bite into them—pure breakfast bliss! I’m so excited to share this recipe because honestly, it’s my go-to for turning a regular morning into a little celebration. And if you’ve ever struggled with pancakes that come out too dense or too flat, don’t worry—I’ve got you covered with some easy tips to get that perfect texture every single time.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp white sugar
• 1 1/4 cups milk
• 1 egg
• 3 tbsp melted butter (plus extra for cooking)
• 1 cup semi-sweet chocolate chips

How I Make It

Step 1:

In a large bowl, whisk together the flour, baking powder, salt, and sugar. This dry mix is the base for your fluffy pancakes.

Step 2:

In another bowl, beat the egg and milk together, then stir in the melted butter. Pour this wet mixture over the dry ingredients and gently mix until just combined—lumps are okay here; overmixing can make pancakes tough.

Step 3:

Gently fold in the chocolate chips. This helps them spread evenly without sinking to the bottom of the batter.

Step 4:

Preheat a griddle or nonstick skillet over medium heat and lightly grease it with butter. You want it hot enough that a few drops of water sizzle and evaporate on contact.

Step 5:

Using a 1/4 cup measure, pour batter onto the griddle. Cook until bubbles form on the surface and edges start to look set, about 2–3 minutes.

Step 6:

Flip carefully and cook the other side until golden brown, about 2 more minutes. Remove and keep warm while you finish the batch!

Variations & Tips

• Swap semi-sweet chips for white or dark chocolate for different flavors.
• Add a teaspoon of vanilla extract to the wet ingredients for extra aroma.
• For fluffier pancakes, separate the egg yolk and white; beat the white until stiff and fold in at the end.
• Use buttermilk instead of regular milk for a tangy twist and even lighter texture.
• Don’t overcrowd the pan; give pancakes room to spread evenly.

How I Like to Serve It

I love stacking these hot pancakes high, then drizzling pure maple syrup and adding a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent weekend treat. In colder months, a side of fresh berries or a warm fruit compote adds a cozy, colorful touch. Perfect for lazy mornings when you want breakfast to feel like a little celebration!

Notes

• Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a toaster or microwave.
• If you don’t have melted butter, you can substitute with an equal amount of vegetable oil.

Closing: These chocolate chip pancakes never fail to bring smiles and that warm feeling you want from true comfort food—trust me, your taste buds will thank you!