Chocolate Chip Pancake Recipe

An easy homemade Chocolate Chip Pancake recipe for light, fluffy, pancakes loaded with chocolate in every bite.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2 pancakes each)

Calories 324kcal

In a large bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth. Gently fold in the chocolate chips.
Heat a griddle or frying pan over medium high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with butter and maple syrup.

Baking powder: This chemical leavener generates bubbles in the pancake batter to help make them light and fluffy.
Milk: Cow’s milk or any milk alternative, such as almond, cashew, oat, or soy. From skim to whole, any fat level will do.
Chocolate chips: Use any kind you love: semi-sweet, dark c, or milk chocolate chips.
Oiling the skillet: If you love crispy edges on your pancakes, you'll want to lightly grease your skillet with oil or butter before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Yield: This recipe makes about four servings, 2 (4-inch) Chocolate Chip Pancakes each (more or less if you adjust the size). Feel free to multiply the recipe as desired; it doubles and triples beautifully.
Storage: Store leftovers covered in the refrigerator for up to 4 days.