Chocolate Chip Pancakes

4.92 from 84 votes

This recipe for pancakes is light, fluffy, loaded with chocolate chips and made of ingredients you have on hand!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 252kcal

Combine dry ingredients and sift in a bowl.
In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir until just combined.
Add wet ingredients to dry ingredients and mix until moistened, do not overmix. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Fold in chocolate chips and let rest for 5 minutes.
Heat griddle or skillet over medium-low heat. Melt about ½ Tablespoon butter in a large non-stick skillet. Ladle the batter (about ¼ cup batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.
Wipe out any excess butter with paper towels. Repeat with remaining batter.

Make sure you don’t overmix your batter. Lumps are just fine!
Let the batter rest a little bit while you warm the griddle up, set the table etc.
The perfect pancakes start with a pan at the right temperature. My best trick is to flick just a bit of water on the grill. If it immediately sizzles, then I’ll start with a small test pancake.
Bubbles will form and burst on the pancakes when they are ready to flip. Just be patient after adding the batter to the grill, it will happen! Don’t flip them before the bubbles come to the surface and burst or they will be undercooked and heavy, instead of light and fluffy!
Let’s say you’re cooking up a whole bunch of pancakes, but your griddle is only so big. How do you keep them warm so everyone can sit down for breakfast at the same time? Preheat your oven to 200 degrees. Lay finished pancakes on a baking sheet. Don’t cover them with foil or they will become limp.
We recommend serving your pancakes with warm syrup, so the your syrup doesn’t cool off your pancake.
You can prep your pancake batter ahead of time, but not more then 24 hours or it won’t be light and fluffy.
If you have leftover batter once again, you can store it in the refrigerator for up to 24 hours.
Got leftover pancakes? Pop the into the refrigerator or freeze them. To reheat a few at a time a toaster works great. If you have a lot to reheat place them on a baking sheet, cover lightly with foil and bake at 350 degrees F for about 10 minutes or until warmed through.