Chocolate Chip Pancakes Recipe

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly blended and aerated.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and slightly frothy.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined. Small lumps are fine — avoid overmixing to keep pancakes tender.

Fold in chocolate chips

Fold 1/2 cup of the Hershey's chocolate chips into the batter with a few gentle strokes, leaving the batter slightly lumpy. Reserve the remaining 1/4 cup for sprinkling onto pancakes as they cook.

Rest the batter

Let the batter rest at room temperature for 5 to 10 minutes. This allows the flour to hydrate and the baking powder to begin working, resulting in lighter pancakes.

Preheat skillet

Place a nonstick skillet or griddle over medium heat and brush or lightly grease with 1 tablespoon of the unsalted butter. The surface is ready when a few drops of water sizzle and evaporate on contact (about 325–350°F / 160–175°C if using an infrared thermometer).

Portion batter

Using a 1/4-cup measure (or a large spoon), pour batter onto the preheated skillet to form pancakes about 3 to 4 inches in diameter. Leave space between pancakes for spreading.

Add reserved chips

Immediately sprinkle a few of the reserved Hershey's chocolate chips over the top of each pancake so they sit on the surface rather than melting entirely into the batter.

Cook first side

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. If cooking temperature is too high, reduce heat to prevent excessive browning before the center cooks through.

Flip and finish

Flip each pancake with a spatula and cook the second side until golden brown, another 1 to 2 minutes. Transfer finished pancakes to a warm plate; keep loosely covered in foil or in a low oven (200°F / 95°C) while you cook remaining batter, adding more butter to the pan as needed.

Serve

Stack pancakes, brush or dot with remaining softened or melted butter, and generously drizzle grade A maple syrup over the top. Sprinkle the optional flaky sea salt lightly over the stack for a sweet-salty contrast, if using.

Leftover storage

Cool any leftovers completely, then store in an airtight container in the refrigerator for up to 3 days or freeze layers separated by parchment for up to 1 month. Reheat in a toaster oven or skillet over low heat until warmed through.