Chocolate Chip Pancakes (Printer-Friendly)

Fluffy golden pancakes with melty chocolate chips and a drizzle of sweet syrup for breakfast or brunch.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 1/4 cups whole milk
07 - 2 large eggs
08 - 3 tablespoons unsalted butter, melted (plus extra for cooking)
09 - 1 teaspoon vanilla extract

→ Add-ins & Toppings

10 - 3/4 cup semi-sweet chocolate chips
11 - Maple syrup, for serving

# How to Make It:

01 - In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
02 - In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth and homogenous.
03 - Pour the wet mixture into the dry ingredients and gently stir until just combined, allowing some lumps to remain; avoid overmixing.
04 - Fold in the semi-sweet chocolate chips evenly throughout the batter.
05 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
06 - Pour 1/4 cup of batter per pancake onto the skillet. Cook for 2 to 3 minutes until bubbles form and edges appear set.
07 - Flip pancakes and cook an additional 1 to 2 minutes until golden brown and fully cooked through.
08 - Continue with remaining batter, adding butter to the skillet as needed to prevent sticking.
09 - Stack warm pancakes and drizzle generously with maple syrup before serving.

# Expert Advice:

01 -
  • They're genuinely foolproof, even if you've never made pancakes before.
  • The chocolate chips melt into warm pockets of sweetness that feel indulgent without being complicated.
  • Your whole house smells incredible within minutes.
02 -
  • Room-temperature ingredients mix more evenly—cold milk makes lumps harder to avoid.
  • The batter will thicken slightly if it sits for a few minutes, so work fairly quickly after mixing.
03 -
  • If your first pancake is always slightly off, remember that's your skillet coming to temperature—use it as your test run.
  • Resist the urge to press down with your spatula while they cook; you're just squeezing out the air you worked to create.

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