Chocolate Chip Pancakes Recipe

Preheat and measure

Place a large nonstick skillet or griddle over medium-low heat to preheat while you mix the batter. Measure and assemble all ingredients so they are ready to go. If using a thermometer, aim for the griddle surface to be about 350°F (175°C).

If you prefer warm chocolate distribution, leave the chocolate chips at room temperature. Melt the butter and let it cool slightly so it doesn't scramble the egg when mixed into the wet ingredients.

Combine dry ingredients

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

Mix wet ingredients

In a separate bowl or large liquid measuring cup whisk the whole milk, egg, melted butter, and vanilla extract until the mixture is homogeneous and slightly frothy.

Bring batter together

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a flexible spatula or wooden spoon, gently fold until just combined. Small lumps are fine — do not overmix or the pancakes will be tough.

Add chocolate chips

Fold in the semi-sweet chocolate chips, leaving the batter slightly thick but pourable. If batter is very thick, add up to 2 tablespoons additional milk to reach a dropping consistency.

Let the batter rest 5 minutes while the griddle finishes preheating. This rest helps the baking powder and soda start reacting and yields fluffier pancakes.

Prepare griddle

Brush the preheated skillet or griddle lightly with the neutral oil or a little additional butter and wipe off excess with a folded paper towel so the surface is thinly coated but not smoking.

Scoop batter

Use a 1/4-cup measuring cup (or a large ice cream scoop) to portion batter onto the hot griddle, leaving about 2 inches between pancakes. You should hear a gentle sizzle when batter hits the surface.

Cook first side

Cook undisturbed for 2 to 3 minutes, until bubbles form across the surface and the edges look set and matte. If the bottom browns too quickly, lower the heat slightly.

Flip and finish

Flip each pancake with a thin spatula and cook for another 1 to 2 minutes on the second side, until golden brown and cooked through. Larger pancakes may need an additional minute.

Transfer finished pancakes to a warm plate and keep loosely covered with foil while you cook remaining batter. Re-brush the griddle with a little oil or butter as needed between batches to prevent sticking.

Stack pancakes and top with butter, drizzle with maple syrup, and add fresh berries if using. Serve immediately for best texture and warm melted chocolate.

Leftovers: Cool completely, then store in an airtight container in the refrigerator for up to 2 days or freeze in a single layer and transfer to a bag for up to 1 month. Reheat gently in a toaster oven or skillet.