Chocolate Chip Pancake Recipe
These chocolate chip pancakes are the perfect sweet breakfast that hits the spot every time! The pancakes are fluffy and loaded with melting chocolate chips throughout. These pancakes come together and cook quickly, making for the perfect breakfast.
Ingredients
- 1 1/2 cups all-purpose flour measured and then sifted
- 2 ½ tsp baking powder
- ¼ tsp salt
- 2 Tbsp granulated sugar
- 1 cup & 2 Tbsp whole milk
- 1 large egg
- 2 Tbsp unsalted butter melted and cooled
- 1 cup chocolate chip morsels
- 2 tsp canola oil divided, for cooking
- 2 Tbsp unsalted butter divided, for cooking
Instructions
- In a mixing bowl, sift together flour, baking powder, and salt.
- In a large mixing bowl (this will be the main bowl), whisk together sugar, milk, egg, and melted butter.
- Add the dry ingredients to the wet bowl, and fold until just incorporated and still lumpy (see notes for tips on not overmixing).
- Add the chocolate morsels to the batter and mix.
- In a large skillet, add 1 tsp of oil and 1 tbsp of butter.
- Heat until the butter starts to bubble slightly, and use ¼ cup to pour batter into the pan.
- Cook over medium heat until the bottom is golden brown, and you see bubbles coming through. Flip the pancakes and cook for a few minutes or until cooked through.
- Clean the pan with a paper towel and add 1 tsp of oil and 1 tbsp of butter, and repeat with the remaining batter.
Notes
- Don’t overmix the batter. When it comes to pancakes, be careful not to overmix the batter. Fold the dry ingredients until you don’t see any noticeable flour streaks. The batter will still look slightly lumpy, and that’s okay!
- Cooking in batches. We cook this recipe portion in two batches to prevent overcrowding. You can cook them in more batches if you have a smaller pan. Be sure to clean the pan with a paper towel and add more oil and butter.
- Store leftover pancakes. Keep leftover pancakes in an airtight container and refrigerate for up to 3 days.