Chocolate Chip Pancakes Recipe

In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined and aerated.

In a separate medium bowl or large measuring cup, whisk 1.25 cups whole milk with 1 large egg until smooth. Add 3 tablespoons melted butter (cooled slightly so it doesn't cook the egg) and 1 teaspoon vanilla extract; whisk until combined.

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined — a few small lumps are fine. Do not overmix to keep pancakes fluffy.

If the batter seems very thick (not pourable), add up to 2 tablespoons additional milk, 1 tablespoon at a time, to reach a thick but pourable consistency.

Gently fold in 3 tablespoons semisweet chocolate chips, distributing them evenly. If you prefer chips on the surface, hold back half and sprinkle onto pancakes while cooking.

Preheat a nonstick skillet or griddle over medium heat (around 375°F/190°C) for 3–5 minutes. Lightly grease with 1 tablespoon unsalted butter or neutral oil and wipe excess with a paper towel so the surface is evenly lightly coated.

For each pancake, pour about 1/4 cup batter onto the hot surface, spacing them about 2 inches apart. If you saved chips for the top, sprinkle a few onto each pancake immediately.

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Gently flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed to avoid burning; lower to medium-low if browning too quickly.

Transfer finished pancakes to a warm plate and keep loosely covered with foil in a low oven (200°F / 95°C) while you finish the rest so they stay warm and soft.

Stack pancakes, top with additional butter, maple syrup to taste, and optional fresh berries or banana slices. Serve immediately.